Yep, it’s another recipe with butternut squash and kale. Gotta say it’s my favorite ingredient combo of the season. After the amazing hash I made a few weeks ago, I just couldn’t get enough. This recipe also has sage and toasted hazelnuts…some of my favorite winter flavors. This is the perfect rich but still semi-healthy main course or side for all of your holiday events.
I made this as individual lasagna roll-ups because I was just cooking for myself and didn’t want to (slash knew it was probably not in my best interest) to have an entire lasagna around the apartment. If I made it again I would just make the whole thing because a) it was ridiculously tasty and b) the roll-ups probably ended up being even more work. Be warned that this recipe is pretty labor intensive but I was very happy with the flavors. Especially the squash mixture alone, which I would definitely make again as a crostini topping!
Nutritional Highlights: I’ve said it before and I’ll say it again, butternut squash and kale are AMAZING for you. These ingredients are so trendy right now for a very good reason! Butternut squash is packed with fiber, B6, potassium, folate, and most importantly, beta-carotene which has been linked with tons of health benefits. Kale is a similar story, packed with Vitamin K, A and C which are all antioxidant vitamins, and also tons of fiber. A brief plug on fiber…not only does it help keep things, you know, regular, but it also binds with cholesterol and takes it out of the body, to help keep your cholesterol in check. Something we can all probably use after those Christmas hams.
Butternut Squash, Caramelized Onion, and Spinach (or Kale) Lasagna
adapted from Cooking Light
**Note: I’m including the recipe for the whole lasagna because i think it will be easier and come out better, but for individual roll-ups, just cook the lasagna noodles, spread on the toppings, roll it up, put it in the pan and bake.
- 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons chopped fresh sage
- 12 garlic cloves, unpeeled (about 1 head)
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- Cooking spray
- 1 large onion, vertically sliced
- 2 tablespoons water
- 2 (9-ounce) packages fresh spinach or 1 bunch fresh kale
- 5 cups 1% low-fat milk, divided
- 1 bay leaf
- 1 thyme sprig
- 5 tablespoons all-purpose flour
- 1 1/2 cups (6 ounces) shredded fontina cheese, divided (I substituted some of this with goat cheese)
- 3/8 teaspoon ground red pepper
- 1/4 teaspoon grated whole nutmeg (optional)
- 9 no-boil whole wheat lasagna noodles
- Optional: 1/4 cup toasted hazelnuts
- 1. Preheat oven to 425°.
- 2. Combine squash, 1 tablespoon oil, sage, whole unpeeled garlic cloves, 1/2 teaspoon salt, and black pepper in a large bowl; toss to coat. Arrange squash mixture on a baking sheet coated with cooking spray. Bake at 425° for 30 minutes or until squash is tender. Cool slightly; peel garlic. Place squash and garlic in a bowl; partially mash with a fork.
- 3. Heat remaining 1 tablespoon oil in a large Dutch oven over medium-high heat. Add onion, and sauté for 4 minutes. Reduce heat to medium-low; continue cooking for 20 minutes or until golden brown, stirring frequently. Place onion in a bowl.
- 4. Add 2 tablespoons water and spinach to Dutch oven; increase heat to high. Cover and cook 2 minutes or until spinach wilts. Drain in a colander; cool. Squeeze excess liquid from spinach. Add spinach to onions.
- 5. Heat 4 1/2 cups milk, bay leaf, and thyme in a medium saucepan over medium-high heat. Bring to a boil; remove from heat. Let stand for 10 minutes. Discard bay leaf and thyme. Return pan to medium heat. Combine remaining 1/2 cup milk and flour in a small bowl. Add to pan, stirring with a whisk until blended. Bring to a boil; reduce heat, and simmer for 5 minutes or until thickened, stirring constantly. Remove from heat; stir in remaining 1/2 teaspoon salt, 1 1/4 cups cheese, red pepper, and nutmeg.
- 6. Spread 1/2 cup milk mixture in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over milk mixture; top with half of squash mixture, half of spinach mixture, and 3/4 cup milk mixture. Repeat layers, ending with noodles. Spread remaining milk mixture over noodles. Bake at 425° for 30 minutes, and remove from oven. Sprinkle with remaining 1/4 cup cheese.
- 7. Preheat broiler.
- 8. Broil 2 minutes or until cheese is melted and lightly browned. Let stand 10 minutes before serving. Top with toasted hazelnuts and serve.