Recipe of the day October - Harvest recipes!

17 years ago

Doesn't this sound yummy?

BUTTERNUT SQUASH AND MUSHROOM LASAGNA

click photo to enlarge

1/4 cup (1/2 stick) unsalted butter

2 1/2 cups chopped onions

1/2 pound crimini (baby bella) mushrooms, sliced (about 3 cups)

2 pounds butternut squash, peeled, seeded, cut into 1/4-inch-thick slices (about 5 1/2 cups)

1 14-ounce can vegetable broth

4 tablespoons chopped fresh thyme, divided

4 tablespoons sliced fresh sage, divided

3 15-ounce containers whole-milk ricotta cheese

4 cups grated mozzarella cheese, divided

2 cups grated Parmesan cheese, divided

4 large eggs

Olive oil

1 9-ounce package no-boil lasagna noodles

Melt butter in large skillet over medium-high heat. Add onions; sautÃ© until soft, about 8 minutes. Increase heat to high; add mushrooms and cook until tender, stirring constantly, about 3 minutes. Season with salt and pepper. Transfer mushroom mixture to bowl; set aside.

Add squash, broth, 3 tablespoons thyme, and 3 tablespoons sage to same skillet. Cover and simmer over medium heat until squash is just tender, about 6 minutes. Uncover and cook until squash is very soft but still retains shape, about 5 minutes. Season with salt and pepper.

Mix ricotta, 2 cups mozzarella cheese, 1 1/2 cups Parmesan cheese, and remaining 1 tablespoon thyme and 1 tablespoon sage in large bowl. Season to taste with salt and pepper; mix in eggs.

Brush 13x9x2-inch glass or ceramic baking dish with oil. Spread 1 cup ricotta mixture over bottom. Arrange 3 noodles on top. Spread 13/4 cups ricotta mixture over noodles. Arrange 1 1/3 cups squash mixture over. Sprinkle with 1/2 cup mushrooms and 1 cup mozzarella. Top with 3 noodles, then 1 3/4 cups ricotta mixture, half of remaining squash, 1/2 cup mushrooms, and remaining 1 cup mozzarella. Repeat with noodles, 1 3/4 cups ricotta mixture, remaining squash, and remaining mushrooms. Top with 3 noodles. Spread remaining ricotta mixture over; sprinkle with remaining Parmesan. Cover with oiled foil.

Preheat oven to 350Â°F. Bake lasagna, covered, 35 minutes. Uncover; bake until heated through, about 25 minutes longer. Let stand 10 minutes before serving. (The lasagna can be assembled one day ahead and refrigerated.)

Makes 8 servings.

Bon AppÃ©tit

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November 2004

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Comments (4)

patti43
17 years ago
Sure does sound good--very hearty. I wish we would get some cooler weather so we can start enjoying the fall/winter vegetables and fruits.

Got this recipe over on the Cooking Forum. It's a keeper. Never thought I liked Brussel sprouts until I had them NOT cooked to death. It got raves over at the CF--for good reason!

MARILYN'S BRUSSELS SPROUTS

18-20 Brussels sprouts, cut in half
Salt and peper to taste
2 Tbsp. butter
2 Tbsp. flour
3/4 c. milk
1/4 c. feshly grated Parmesan cheese
2 Tbsp. real mayonnaise
2 Tbsp. cracker crumbs

Clean sprouts by cutting off the tip of the stem and removing the tough outside leaves; wash in cold water. Place in a single layer in a medium skillet. Sprinkle with salt and pepper and add enough water to fill the bottom of the pan. Cover, bring to a simmer, steaming sprouts until a knife inserted comes out easily. Do not over cook. Immediately remove from heat and plunge into ice water to stop cooking and set the green color. Remove liquid from skillet and add butter. When melted whisk in flour along with more salt and pepper. Stir until smooth and bubbly. Cook about 2 minutes. Whisk in cold milk gradually until smooth and mixture thickens. Stir in cheese, remove from heat and stir in mayonnaise. Add sprouts to sauce and pour all into a casserole. Sprinkle top with cracker crumbs and bake at 350 for 20 min. or until bubbly. 4 servings.
patti43
17 years ago
Here's another we really like. The recipe came stuck on a butternut squash from the grocery. We use acorn squash now, because we like it better. Rather loose ingredient list as far as amounts, but it turns out good no matter what.

MAPLE-PECAN BUTTERNUT SQUASH

1 butternut (or acorn) squash
2 Tbsp. brown sugar
1 Tbsp. butter, softened
Splash of bourbon (large splash)
Maple syrup
Chopped pecans

Cut squash in half; remove seeds. Place in baking dish skin side up in about 1" of water. Bake at 350 for 40 minutes or until tender. Cream brown sugar and butter. Add bourbon, syrup and nuts. Fill each cavity with part of the mixture. Bake another 10 minutes. NOTE: I cook the squash in the microwave. Make "gashes" in the whole squash, put in a microwave dish with 1" water and cook on HI about 13 minutes, rotating about half way through. Let cool enough to cut in half.
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glenda_al
17 years ago
I've been making this since 81! Neighbor gave me a loaf and so good.

Pumpkin Bread
3 eggs
1 lb can pumpkin
3/4 cup vegetable oil
1/2 cup water
2 1/2 cups sifted all purpose flour
2 1/4 cups sugar
1 1/2 tsp soda
1 1/4 tsp salt
3/4 tsp nutmeg
3/4 tsp cinnamon
1/2 cup chopped nuts I don't
1/2 cup raisins I don't

In large mixing bowl, beat eggs, pumpkin, oil and water.
Sift together flour, sugar, soda, salt and spices
Fold into pumpkin mixture, mix well
Stir in nuts/raising
Bake in two greased 9-5-3 loaf pans
Bake for 50-60 minutes at 350 until center tests done.
Let set in pan 10 minutes, remove cool.

Yummy!
Happy_Go_Lucky_Gayle
17 years ago
Grill Roasted Corn on the Cob

Fresh corn on the cob (1-2 ears per person)
butter, melted
S & P to taste.

Directions
1. Pick ears corn that are fresh, young and tender and still in the husks. Remove all but the last 3 or 4 husks from each ear of corn. 2. Place on the grill for about 4 minutes per side, depending on the heat. Turn several times while grilling to expose all sides of the corn to the heat.
3. Corn should be firm with a nice golden , roasted color.
4. The corn silk dries up in this method of cooking and is easy to remove after grilling.
5. After cooking, pull back the husks and tie them back with a strip of husk to make a handle.
6. Dip in melted butter and season with salt and pepper to taste. Cayenne Pepper is good too!
.

Recipe of the day October - Harvest recipes!

Comments (4)

patti43

patti43

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glenda_al

Happy_Go_Lucky_Gayle

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