Is it me or is it my Butternut Squash?

Imagine the surprise when my mom called me, with a cooking question. She was at our country house. Out in the middle of the country I mean, in Oklahoma. Where there is no internet, and I am the spokesperson for Butternut Squash. Turns out everyone loves it but isn’t sure what to do with it, ravioli is next to try. So here’s the squash lasagna I made for my Book Club recently, it was a big hit. I found it in Sunset magazine. Hey don’t laugh, they have great recipes and cool gardening designs. 

Whole-wheat lasagna with butternut squash-serves 8

** for the squash-only instructions

4 tbsp olive oil, divided

1 medium red onion, peeled and sliced

3 peeled garlic cloves-1 minced, 2 whole

2 14 oz cans crushed tomatos

1 tsp dried oregano

1 tsp each salt & pepper

6 cups, about 2 pounds butternut squash, peeled and cut into 1/2 inch cubes, it’s like cutting up pumpkin so get ready, or just buy it already cubed

1 pound Lacinato kale-also called dinosaur or Tuscan

9 whole wheat lasagna noodles-about 8 ounces

1 15 oz container part skim ricotta

1/8 tsp nutmeg

2 cups shredded mozzarella, divided

Preheat oven to 400 for the squash

The sauce: Heat 2 tbsp of the oil in a medium pot over medium heat. Add onion and minced garlic, stir and cook about 5 minutes until onion is translucent. Add tomatos, oregano and ½ tsp each S&P. Reduce heat and simmer about 30 minutes. (I didn’t love the stringy onion in here, but do your sauce any old way you like)

The squash: While sauce is simmering, toss the cubed squash in the last 2 tbsp of oil, S&P to taste and garlic cloves, all onto a cookie sheet for baking 10-15 minutes. When it’s done, reduce oven to 350 and puree squash until smooth.

** For my mom or anyone else wanting to just make squash, cook for less time and don’t puree.

The kale: Tear leaves from ribs and boil until soft, about 5-8 minutes. Drain and let cool, squeeze out the water and chop. ( Ok now I know how to use kale. But too much trouble for the little specks of green when cooked so I suggest more kale or some other vegetable)

Boil the noodles, drain and rinse.

Mix ricotta, nutmeg, remaining S&P and 1 cup cheese in a bowl.

Start layering: Coat the bottom of your 9 by 13 inch dish with 1/3 sauce. Lay in 3 noodles. Top evenly with squash. Sprinkle ½ of the kale or something else here. Now 3 more noodles and top then spread the ricotta. Remaining kale and noodles next. Then rest of the sauce and last cup of cheese on top. Bake about 30 minutes, let stand about 10 before cutting. I made it a day ahead, wrapped in plastic in the fridge until baking time. Deelish.