Cindy Barbieri of Cindy's Table is back in the Better Connecticut studio!
And while it may be pasta Wednesday, Cindy is giving us a fall pasta substitute with this butternut squash lasagna recipe.
Cindy also has a brand new cookbook coming out, "Paleo Italian Cooking" on October 6th.
Butternut Squash Lasagna:
1 large butternut squash
1-2 tablespoons olive oil, divided
1 teaspoon unsalted butter
3-4 cloves garlic, chopped
1/2 yellow onion, diced (1/2 cup)
1 cup coconut milk, can full fat
1 (15 ounce) can petite diced tomatoes
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried sage
1 teaspoon sea salt
1 teaspoon freshly ground pepper
2 bags baby spinach
Preheat oven to 350 degrees.
To prepare your butternut squash. Cut the squash in half then use a vegetable peeler to remove the skin. (This way you are only removing the skin).
If you have a mandolin that will work to create your “lasagna sheets” or you can use a sharp chefs knife into thin strips.
Heat your large sauté pan over medium heat. Add in 1 tablespoon olive oil and butter. Add in onions, 1 teaspoon sea salt and let cook for 1 minute then add in garlic and cook for 30 seconds.
Next add coconut milk, petite diced tomatoes, parsley, basil, and sage. Bring to a high simmer let cover and remove from heat.
For the spinach, Mine was microwavable in the bag. If you have a bag that does not have that listed then put into a microwave dish with 3 tablespoons of water and set on high for 3 minutes. Squeeze the liquid and set aside. Easy..
To make your lasagna. Take a ladle full of the cream sauce and add to the bottom of your pan. (Just enough to cover the bottom. Add a layer of butternut squash then top with an even layer of spinach and add 2 ladles of the cream sauce to cover the spinach. Top with
Let sit for 5 minutes then enjoy family style!