Butternut Squash Lasagna

What to do with the Thanksgiving leftovers?  Well, we make turkey and cranberry sandwiches, or turkey soup.  Or maybe something in the slow cooker.  A few days after Thanksgiving had me wanting something different.  I was all “turkied” out and wanted some comfort food that did not include mashed potatoes.  I had a great butternut squash and sweet potato bowl in the fridge and that would make for a great Winter Lasagna.  Using the squash and potato mixture together in the lasagna would help make it hearty since I had no extra veggies sitting around.  Super easy and quick, no hassle and great for the rest of the weekend.  *{No homemade sauce from this mom, so from the jar works just fine}. Ingredients 1 Box Lasagna Noodles 2 Jars Red Sauce 1 lb Lean Ground Turkey Chopped Fresh Garlic {we use tons of this} Dash Kosher Salt Dash Ground Pepper…  Read More…

Roasted Butternut Squash and Carrot Soup

Fall is here … Finally!  Okay I am in California and we have been having some extremely hot weather, but we have had few days of chilly cold and some sprinkles.  With that said, I was so excited to head into the kitchen yesterday afternoon and whip up some soup.  I just happen to have a butternut squash sitting around and plenty of ingredients to make some, so I decided to do this … Roasted Butternut Squash and Carrot Soup Ingredients 1 Butternut Squash 2 -3 Carrots 3 tbsp Olive Oil {I like Extra Virgin} 2 tbsp Cinnamom 2 tbsp Nutmeg 1 tbsp Fresh Grated Ginger {you can substitute for powdered ginger} Dash of Kosher Salt Dash of Ground Pepper 3 Cups of Vegetable Broth {low sodium} 1 Cup Coconut Milk Plain Greek Yogurt *Note* Keep your ginger in the freezer, it will last longer and be easier to grate…  Read More…

Roasted Butternut Squash and Beet Soup

I just happen to have a bag of beets in the fridge last week and really needed to do something with them.  I was in the mood for cooking on this day, so soup it would be.  The great thing about beet soup, I think it could taste great warm or chilled. Ingredients 3 Beets peeled, and cut into wedges} 1 Butternut Squash 1 Cup Steamed Cauliflower Fresh Ginger Kefir Plain Greek Yogurt Agave EVOO Kosher Salt Ground Pepper Directions Peel and cut beets into cubes or quarters Place beets in boiling water and boil until tender {yes I boiled the beats for this soup}. Cut your butternut squash in half and poke a few holes in it with a knife or fork Drizzle some agave on top {this just adds a bit of extra sweet} Drizzle EVOO in baking dish and place the squash face down in the dish…  Read More…

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