Recipes My Daughter Likes: Butternut Squash Skillet Lasagna

Now that we are getting a hint of autumn in the air, here is a great fall recipe that is simple and easy to make. I found last year at Winn Dixie Supermarket. In fact it is from their Flavors recipe magazine that is free to WD customers. 

The first time I tried it, the family declared it to be worthy of making again, so it went into my recipe file. Just last week, when my wife brought home a butternut squash from the farmers' market, I served it up again.

This vegetarian recipe can easily be adapted to vegan, which is the way I prepare it. Instead of heavy cream, I substitute coconut creamer. For the Parmesan  cheese, I use Follow Your Heart brand "Dairy Free Parmesan Style Shredded Cheese Alternative." 

Here is the recipe as it appeared in the Winn Dixie Flavors magazine:

Butternut Squash Skillet Lasagna

Preparation time: 15 min.

Cooking time: 40 min.

Serves Four

VEGETARIAN INGREDIENTS:

• 1 small butternut squash (about 1 lb.), peeled, seeded, and cut into ½" pieces
• 2 Tbsp. olive oil
• 1 shallot, finely chopped
• 2 Tbsp. chopped fresh sage
• 2 garlic cloves, finely chopped
• Salt and pepper
• 3 cups vegetable broth
• 1 cup heavy cream
• 10 curly-edged lasagna noodles, broken crosswise into 2"-long pieces
• ½ cup grated Parmesan cheese
• ½ cup walnuts, toasted and chopped coarse

SAUTÉ squash in oil in a large nonstick skillet over medium high until golden brown, 8 to 10 minutes. Stir in shallot, 1 Tbsp. sage, garlic, and ¾ tsp. salt and cook for 30 more seconds.

STIR broth and cream into skillet, bring to a simmer, and cook until slightly thickened, about 5 minutes. Scatter pasta over squash, but do not stir. Cover, reduce heat to low, and simmer, stirring occasionally, until pasta is tender, about 25 minutes.

SPRINKLE with cheese, walnuts, and remaining 1 Tbsp. sage and serve.

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