-25- Fall Time ~ Lunch

The following blog posts will all be meal specific and highlight two of the most interesting and delicious recipes I cannot wait to try.

BUTTERNUT SQUASH AND SPINACH LASAGNA

Screen Shot 2017-10-25 at 2.38.30 AM

INGREDIENTS

Butternut Squash Filling:

  • 2 cups butternut squash puree (about half of squash)
  • 1 cup ricotta cheese
  • 1/2 cup milk (or more, if needed)
  • 1/4 + 1/8 teaspoon salt
  • 1/4 teaspoon nutmeg

Spinach Filling:

  • 1 cup cooked spinach (8 oz uncooked)
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • pepper, to taste

Other Ingredients:

  • 10 oz lasagna noodles, cooked (for gluten free, use Tinkyada brown rice lasagna noodles)
  • 1 and 1/2 cups mozzarella cheese (or more)
  • 1/2 cup Parmesan cheese (on top)
  • Italian seasoning
  • Paprika
  • Basil

http://juliasalbum.com/2014/11/butternut-squash-and-spinach-lasagna/

BUTTERNUT SQUASH AND SAUSAGE STUFFED SHELLS

Screen Shot 2017-10-25 at 2.40.51 AM

INGREDIENTS

  • 1 butternut squash, peeled and cubed
  • 1 onion, sliced
  • 3/4 cup milk
  • 3/4 cup vegetable broth
  • 1 pound sausage
  • 2 cups spinach
  • 3 cloves garlic
  • 1 pound jumbo shells, cooked al dente
  • 15 ounces ricotta
  • 1 egg
  • 1/4 cup parmesan, shredded
  • Additional parmesan, shredded
  • Olive oil
  • Salt & pepper

http://rachelschultz.com/2013/10/08/butternut-squash-ricotta-stuffed-shells/?m

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