Monday, February 11, 2013

Famiglia Pasto!

Butternut Squash and Hazelnut Lasagna

I recently made one of my favorite dishes, Butternut Squash and Hazelnut Lasagna, to take down to Portland for the Fanconi Run. It's tradition for family and friends to gather for a lasagna feast the night before the run, so I brought this little ditty to share.  I also made one for Alex and I to have ourselves for dinner the night before I left (I know, its a lot of lasagna but it's SO GOOD!).  Lasagna is one of those dishes best made in multiples.  If you're going to make one, the energy it takes to make a few more is so little you might as well do it and freeze them for future meals. Or in my case, make one for dinner that night and one for dinner the next!

One tip if you try this recipe: 
Dealing with the squash can be quite a pain as the recipe requires you to peel and cube the squash. Instead of peeling, cut the squash in half, remove the seeds, and place it in a pan face down in an inch of water.  Microwave it for 15 min.  After the squash has been microwaved you can can scoop the insides out, cut it into cubes, and there you go! Squash is ready and you avoid hacking your fingers off trying to peel it!

Bon appetit! 

7 comments:

  1. Yummm I love that lasagna. I've never heard of that microwave trick before. Definitely going to try it!!

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    1. Try it and let me know how it goes!

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  2. That was so yummy!! Next time feel free to whip one up for my freezer as well!

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  3. Love love love this lasagna! I had seconds Saturday night. Also, you probably know this but TJ's has pre-cut/cooked butternut squash to make it even easier!

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