I LOVE Fall. This is the time of year that the most tasty and comforting foods come into season. Pumpkins, squashes, apples, pears, etc. are among my favorites. The meal I made recently was Butternut Squash Lasagna. Before you think "no thanks", I have to warn you. If you make this meal at home, make extra. I cannot keep this stuff around! The squash has a slight sweetness to it. Mix it with the cheese and pasta, and you have a mild and delightful take on traditional lasagna. Steve made the garlic bread. And it was dripping with garlic deliciousness. Not quite sure of his method, but I know there was olive oil, garlic and earth balance involved.
Butternut Squash Lasagna
1 pkg lasagna noodles (cooked according to directions)
2 cups of cubed butternut squash, roasted with olive oil and salt
2 cups regular soy milk
1 sprig of fresh rosemary
vegan mozzarella
Preheat oven to 350 degrees. Roast cubed butternut squash for about 25 min. Place in food processor. Heat soy milk in saucepan. After it's warm, add sprig of rosemary for about 20-30 seconds. Remove and set aside. Add soy milk by ladel fulls to the squash and process until smooth and creamy (not too runny). Spread some squash mixture on bottom of casserole dish. Place layer of lasagna noodles on top. Add more sauce and top with slices of vegan mozzarella. Add noodles, sauce and cheese again - ending with cheese. Bake for about 35-40 minutes. Cut into squares and serve with diced tomato and parsley.
For dessert I made Apple Crisp, following my dad's recipe.
Grease casserole dish. Place 5-6 peeled and sliced apples in dish. Sprinkle sugar on top. Set aside. In mixing bowl, mix 2 cups brown sugar, 1 cup of oats, and 1 cup of flour. Add 1/2 cup melted butter (earth balance). Pour mixture evenly over apples in dish and bake for 45 minutes at 325 degrees. Serve with scoop of vanilla soy ice cream. MMMMmmmmmmmm!!!!
An awesome autumn meal!!!!!!! With no compromise ;)
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