Squash Week: Butternut Squash "Lasagna"

The last things harvested from our garden were the butternut squash and sugar pumpkins.  My kitchen is overrun with them, so I hereby declare this week "Squash Week".  Its like Shark Week, only with less teeth and more starch.

Our favourite way to eat squash is just sliced in half and roasted with diced apples, margarine and brown sugar in the hollow, but its nice to change it up sometimes.  Enter our second most favourite recipe: Butternut Squash "Lasagna." 

Butternut Squash Lasagna
(Adapted from Terra Firma Farms Community Supported Agriculture Newsletter of Nov. 12, 2008)
1 large butternut squash, peeled
1 bunch kale, or other greens (I always use baby spinach)
1 large onion
3 cloves garlic
3 tbsp olive oil
2 cups diced tomatoes (or one 19oz can, drained)
Salt and pepper, to taste
1 tbsp chopped fresh sage leaves (optional)
1.5 cups grated Gruyere, mozzarella or fontina cheese

1. Carefully cut the squash in half lengthwise, then scoop out the seeds.  Place the halves, face-down and cut in 1/4-inch thick slices.
2. Remove and discard the stems from 1 bunch of kale or other greens.  Chop the leaves roughly.
3. Dice 1 large onion and mince 3 cloves of garlic.  Saute the onion in 3 tablespoons olive oil until soft, then add the garlic and cook another minute.  Add the kale and cook for 5 minutes.  Season with salt and pepper.
4. Lightly grease a 13 x 9 inch baking dish or large cast iron skillet, then cover with an overlapping layer of squash slices.  Sprinkle with salt and pepper.  Spread the cooked greens over the squash, then make another layer of squash.
5.  Spoon 2 cups of diced tomatoes and 1 tbsp chopped fresh sage leaves over this layer, then make another layer of squash.  Top with grated cheese.
6. Bake the casserole at 350 F for 45 minutes or until it is brown on top and bubbling.


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