Butternut Squash and Sausage Lasagna

If there is a recipe I'm really proud to say is all mine, this is it.  I wanted something to reflect the fall weather and this is what I came up with.  It's sooooo good.  I will toot my own horn on this baby.  I'm going to make this over and over again without hesitation and serve it to those willing to nosh.
This lasagna is creamy, savory, earthy and humble.  Instead of the typical Bechamel or Ricotta layer, I created a sauce out of squash, chicken broth, sage and Parmesan....oh my good gracious.  I could have eaten this just on it's own, but I refrained, with hesitation.
I fed this to a couple of family members with rave reviews.  I'm fairly certain we all had seconds....
p.s. To make things easier, I used  Oven Ready Noodles....you could fresh pasta for an even more luxurious lasagna....I'll be doing that next time.

Crispy Sage Leaves on top...YUM!

DELISH!

Butternut Squash and Sausage Lasagna

Serves 6 to 8

Butternut Squash Sauce

1 medium butternut squash, roasted (cut in half and roast at 400F for 45 min)
3/4 cup low sodium chicken broth
1/4 cup fresh Parmesan cheese
1/4 cup Swiss or mozzarella cheese, grated
2 tbsp heavy cream (optional)
5 Sage leaves sliced thinly
Freshly ground pepper to taste

Sausage Layer

1 tbsp Olive Oil
1/2 large sweet onion, chopped
2 cloves garlic, finely chopped
5 Italian sausage links, removed from casing
1/4 cup low sodium chicken broth
5 oz baby spinach
1/2 tsp dried Thyme
Chili Flakes (optional)

Lasagna

9-10 No cook Lasagna Noodles (or you could use fresh)
1/2 cup fresh Parmesan
1 1/2 cups Swiss or Mozzarella or a combination of both

Scoop the roasted squash into a food processor (blender would work in a pinch) and add the broth, cheeses, Sage, cream and pepper.  Puree until smooth.  Set aside. No need to add salt.
In a large skillet over medium high heat, add the oil, onion and garlic.  Sauté for 3 minutes.  Add the sausage breaking up with a spoon.  Cook until the sausage is no longer pink.  Add the broth, Thyme and spinach cooking for another 5 minutes or until most of the liquid has evaporated.  Add a pinch of chili flakes if you're using.
In a 13x9 lasagna dish, spread a 1/4 of the squash out, just to cover.  Add the noodles, 1/4 squash, 1/2 of the meat and 1/3 of the grated cheeses.  Repeat that layer ending with a layer of noodles, squash and more cheese.
Bake in a 375F oven for about 30 minutes covered with foil.  After the 30 minutes, remove the foil and bake for another 15 minutes.  Remove from the oven and let the lasagna rest for 10 minutes before cutting or serving.  Alternatively, you can assemble the lasagna earlier in the day, refrigerate and bake at a later time.

Chicken Saltimbocca

I love this recipe so much I made it twice in one week...for just the husband and myself.  Easy enough for any weeknight meal but special enough for company and wicked easy. 

Saltimbocca in Italian means "jump in the mouth".  It does.  The lemon in this dish delivers a pop of tartness and mingles with the salty prosciutto and earthy sage for a flavour shindig.  Yes, I said shindig.

2 chicken breasts will get you 4 pieces...now remember, the pieces aren't overly large so serving 2 per person wouldn't be a show of gluttony.  Use only fresh lemon juice for this too. Buy a lemon and squeeze that bad boy yourself.  You know how I feel about lemon from a bottle...I don't.  It has very few ingredients, so use the best ones you can. 

p.s. Sorry about my lame picture.  Was trying to get the food on the table in an orderly fashion.

Chicken Saltimbocca

Serves 2-4 (doubles easily)

2 Chicken Breasts, sliced in half horizontally and lightly pounded
8 Sage leaves
4 pieces of Prosciutto
Flour for dusting
2 tbsp butter
1 tsp olive oil
1/2 cup white wine
3/4 cup low sodium chicken broth (regular broth may be too salty once reduced)
1 tbsp fresh lemon juice (about 1/2 lemon juiced)

Lightly season the chicken with salt and pepper.  Place 2 sage leaves on each chicken cutlet and place a piece of Prosciutto over the leaves, pressing down to help adhere.  Dust each piece of chicken lightly with flour on both sides.
In a large skillet, melt 1 tbsp of butter and the olive oil over medium high heat.  Place each piece of chicken, Prosciutto side down and cook for about 3 minutes.  Gently turn the chicken and cook for another 2-3 minutes or until just cooked through.  Remove the chicken to a plate and tent with foil.
To the skillet, add the wine, broth and lemon juice.  Cook until reduced by almost half.  Swirl in the last tbsp of butter.  Check the sauce for salt and give a good grinding of pepper. 
Place the chicken back into the skillet with the sauce, along with any accumulated juices and heat through for about a minute.  Serve immediately.

Cauliflower Puree with Gorgonzola

If you're looking for something a little different from the old stand by mashed potatoes, this may be it.   Super simple, light and creamy and little fancy, for those that like to be fancy....fancy schmancy. 

If you're not a blue lover, try an aged cheddar or freshly grated Parmesan in place. You wouldn't want to use anything that gets stringy when melted or it'll change the lightness and texture of this.  I made this mid-week and served it with roast chicken.  This would be great for your extra fancy company and served with a fancy schmancy steak....have I gone too far? 

 



Cauliflower Puree with Gorgonzola

Serves 4

1 head of Cauliflower
2-3 tbsp salted butter
1 oz Gorgonzola (alternatively, aged cheddar or Parmesan would work well)
Salt and Pepper to taste

Remove the core from the cauliflower and break into florets.  Fill a large pot with enough water to come just below a steamer basket, about 1 1/2 - 2 inches.  Place the steamer basket in the pot and tip the cauliflower in.  Put the lid on and steam for about 12-15 minutes or until you can stick the tip of a knife easily into a floret. 
Remove the florets and reserve 1/2 cup of water from steaming.  Place the cauliflower in a food processor or blender.  Add about a 1/4 cup of the reserved water and pulse, scraping down the sides when needed.  Add a little more water if needed and add butter.  Puree until smooth and creamy.  Remove to dish and stir in the cheese.  Taste for salt pepper. Garnish with a little extra cheese and more pepper if you'd like. 

Halloumi

If you haven't tried Halloumi cheese, I encourage you to do so.  It's cheese, that you can grill or pan fry without it turning into a gloppy mess.  Yes, you heard me right...cheese.  Grill or fry.  I do believe the heavens just opened up. 

Halloumi is a Greek cheese generally made from Sheeps milk.  It has a high melting point which is why it doesn't melt into fondue when it's heated.  This cheese is meant to be heated.

This is a basic recipe that you can play with and tweak to your liking.  This is just how I like to serve this brilliant salty cheese.  Eat it on it's own as an appetizer, serve it along side a salad, place on top of crostini....whatever suits your fancy. 

This was an impromptu picture taken at my cousin's house just before it was devoured.  Not the best lighting but look at that golden deliciousness....are you kidding me?!  It's begging to be eaten!

Halloumi

1 package of Halloumi, sliced into 1/4 inch slices
Fresh herbs such as Parsley, Oregano and/or Mint
1 lemon, zested and juiced
Olive Oil
Garnish with extra fresh herbs, drizzle of olive oil or finely chopped red chili's (optional)

Place the cheese in a dish that has a lid.  Combine the Herbs, Lemon and Olive Oil and pour over the cheese.  This should marinate for at least and hour and can sit for up to 2 days in the fridge.  Pre-heat a non-stick pan or Grill.  Place the cheese on the grill or in the pan and cook turning after 2 or 3 minutes or until golden on each side.  Serve immediately. 

*Do not add salt as the cheese is salty enough.