Butternut Squash Lasagna

Language is an interesting thing. It lends itself to lies.

Not the outright lies that are obviously lies, not even the lies of omission. Different lies. Lies that are truths, without you even realizing it.

I’ve always found that the best liars always believe their lies. That’s the only way the other person can believe them too. It’s a lot like telling a story: it’s all a lie but if you believe in it for a little while, you are the sort of storyteller who can bring everyone else along for the ride. And those are by far the best kind.

Language lends itself to the truthful lies. The things we say without even realizing it and the words that are so similar to each other that they mean almost the same thing. But when you change one word for another, it changes everything.

Like in place of love, persistent in place of stubborn, sadness in place of suffering…changes like that make all the difference. And, more often than you may realize, changes like that can be the difference between a successful lie and a failure.

Especially when the one you’re trying to fool is yourself.

A Thanksgiving Treat

Butternut Squash “Lasagna”

Sauce*:

  • onion
  • garlic
  • 1t sugar/splenda/equal/whatever
  • 1 28oz can diced tomatoes with basil and oregano
  • salt and pepper to taste

Lasagna:

  • about half a pound butternut squash, steamed and mashed
  • onion
  • garlic
  • half a spaghetti squash, cooked
  • 1t honey
  • 3/4c cottage cheese (or a mix of cottage and goat cheese)
  • 1c. mozzarella cheese
  • 1/4c. parmesan cheese (use the real stuff, not the kraft stuff)

→Make the sauce: saute onions and garlic. Add tomatoes (juice and all) and spices. Cook for about 10-15min on medium heat.
Saute some more onion and garlic and mix that with the butternut squash and honey.
Assemble the lasagna: sauce, spaghetti squash, half the butternut squash mixture, half of the cottage cheese, sauce, half the mozzarella, repeat, top with parmesan.
NOTE: Use the spaghetti squash in place of lasagna noodles. Just spread it out in a layer. You could use lasagna noodles, or some other lasagna noodle substitute, but the slight sweetness of the spaghetti squash is complimented by all the other ingredients.
Bake at 350* for 35-45 minutes.

*Note about the sauce: You can use jarred spaghetti sauce if you want. If you do, it might need more or less sugar depending on how sweet it already is.

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One response to “Butternut Squash Lasagna

  1. Pingback: “Best of” (the encore edition) « Thoughts on the Freshman 15

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