Funny, right? Had this infectious rhyme playing this Thanksgiving and I just can’t get it out of my head. Now Thanksgiving might be the official turkey day, but we were to host a couple of our Indian friends, both of them vegetarian, so this year’s menu was a bit different. The main course, Butternut Squash Lasagna wasn’t something I’d tried before, but since we all loved it so very much, I just couldn’t keep myself from sharing this sumptuous squash recipe. Here you go…
• 2 lbs butternut squash
• Olive oil
• 1 chopped onion
• 2-3 garlic cloves
• Two packages of silken tofu (12-3-oz.)
• Grounded Pepper
• 1 lb steamed wild mushrooms (sliced) (You can use portabella, shiitake, baby bella or crimini)
• 1/4 cup fresh parsley (Minced)
• No boil lasagna noodles
• 1/4 cup dry white wine
• Wheat germ for topping
• Cut the squash in half (lengthwise) and deseed it. Place it in a foil-lined, shallow baking dish and cover it with foil. Bake at 375 degrees F for 40-50 minutes.
• After the squash has cooled down, cut it into ½ in. thick slices. Peel the skin and cut into ¼ in. thick slices. (No need to worry if it breaks apart.)
• Blend all the ingredients for the sauce in a food processor until the mix is perfectly smooth.
• Cook mushrooms and wine in a wide pan at medium heat for about 8 minutes. Keep the pan covered and cook until mushrooms have wilted. Stir in the parsley.
• Preheat the oven to 350 degrees F.
• Coat a shallow, 9×13 in. baking dish with sauce and arrange a layer of 3 lasagna noodles over it (crosswise). Now layer it with half of the mushrooms, half of the squash slices, and half of the remaining sauce. Arrange another layer of 3 noodles, the remaining mushrooms and squash. Finish with a layer of the remaining sauce and sprinkle some wheat germ.
• Cover the dish with foil and bake for 35 minutes. Uncover it and bake for another 10 minutes.
• Let it stand for 10 minutes, then cut into squares and serve.