This past weekend we had a garden gnome come to our home. Sometimes in life you are blessed with some thoughtful people that never stop surprising you. In that vein, my uncle dropped off another crop of squash, now I am set for the winter.
Oops! Did I say the “W” word? My apologies.
The big, beautiful buttercup squash is rustic and full of flavour. It is perfect for roasting or braising in stock for a whipped veggie – kind of like the turnip and carrot mix grandma used to make. My brain can’t stop thinking about all the things we can create with it.
With Random Act of Kindness Day happening this week, I like to remember that one thoughtful gesture can bring a whole string of positive connections together. Such acts aren’t just for this week, but should be part of our daily life. Showing appreciation towards others isn’t a weakness but a strength taught to us. I’m so thankful to have that kind of family in my life. Happy cooking.
Buttercup Squash Lasagna
1-1/2 cups cremini mushrooms, cut in half
Half a red onion, sliced
1 clove of garlic, chopped
Half a buttercup squash, peeled and diced
4 sprigs of thyme leaves, removed and chopped
2 cups chicken stock (approximately)
2 tbsp brown butter or olive oil
1/4 cup of toasted pecans
4oz goat cheese
3 tbsp Asiago cheese, 1 tbsp Asiago for topping
5 leaves basil, chopped
Salt and pepper
Fresh lasagna sheets
Place cremini mushrooms, red onion and garlic in bowl, season with salt, pepper and olive oil. Roast at 375F until golden.
In a pot, place squash, cover with chicken or vegetable stock, season with salt and pepper and simmer until tender.
Heat a pan until hot and add butter. Allow to brown lightly and remove from heat. Allow to cool.
Once squash is tender place in bowl and whip, add brown butter, salt, pepper and thyme.
In a casserole dish, place a layer of squash, top with a lasagna noodles, a layer of squash again and then more noodles. Sprinkle on goat cheese, fresh basil, asiago, salt and pepper. Top with another layer of noodles, add another layer of squash. Top with roasted mushroom, red onions, pecans and asiago. Bake in oven covered for 40 minutes at 350 F.
Add more asiago cheese and bake until golden.