Butternut squash, lasagne, tomato sauce, kale, breadcrumbs, walnuts and parmesan cheese

Dinner Tonight: Butternut Squash Lasagna with Sage and Sautéed Kale, plus Salad

It is a perfect fall day and therefore a perfect day for baking something with squash. I don’t want to bother with peeling and dicing the squash, so I’m baking it whole while working at home today. I’ve got homemade tomato sauce in my freezer, plus I’ll use oven-ready lasagna which will make everything easier. My daughter will want to help assemble the lasagna, so I’ll prep the ingredients this afternoon and then put it together after I pick her up from daycare.

  • Lasagna made with baked squash, homemade tomato sauce, Greek yogurt, Parmesan cheese, sage, kale from the garden, and garlic bread crumbs
  • Salad made with greens from the garden, walnuts

The plan:

I’ll bake the squash and thaw the tomato sauce today while working. Before leaving to get my daughter, I’ll gather the sage and greens from the garden and wash them, then quickly chop and fry the kale and sage. I’ll also put a thick slice of bread, a clove of garlic and some olive oil into my hand-held food processor to make some bread crumbs. I’ll fry them in the same oil as the sage.

I’ll scoop out the squash and assemble the lasagna as a project with my daughter when we get home, then make the salad and set the table while it’s baking. That’s it!

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