I know you are thinking Sausage, Kale, and Butternut Squash Lasagna is meant for the fall weather, but I’ve told you guys before that I don’t like to stick to “the rules.” Rules… they cramp my style! Lol, So feel free to make this lasagna whenever the mood strikes!
I’ve wanted to make a butternut squash lasagna FOR YEARS! I’ve been purchasing quite a few butternut squashes over the past several months, but this past week I knew this squash would be transformed into a scrumptious lasagna. Boy, am I happy that I made this lasagna! Stop what you are doing right now and go to the grocery store and buy the ingredients to make this…well, wait until you finish reading this post.
Backstory of Sausage, Kale, and Butternut Squash Lasagna
I get a lot of my inspiration from Pinterest and my FAVORITE book in the kitchen, The Flavor Bible. This book is truly the bible in the kitchen. If you want to know how well an ingredient pairs with another ingredient you go check this book first before you scour the internet. Of course, I looked to see which ingredients I had on hand that would pair well with the butternut squash. After I figured out which ingredients I wanted to use, I turned to Pinterest and adapted The Cozy Apron’s recipe for butternut squash lasagna. I had my absolute favorite chicken sausage on hand from Sprouts Farmers Market in the flavor Southwest Caliente. I promise you guys will see me reference Sprouts’ Chicken Sausage NUMEROUS times in the future that it will sound like I own stock in the company. Lol, It’s that darn good that I don’t even think twice about pork or beef sausage.
Anyway, I knew with the spice from the chicken sausage I would need something kind of sweet to balance out the flavor. Insert caramelized onions. Cook those onions low and slow, baby! I don’t deglaze the pan because I don’t want the lasagna to be too watery. I try to add in vegetables wherever I can so thanks to The Flavor Bible, I saw that kale pair perfectly with butternut squash. To keep things young and tender, I quickly sautéed some baby kale and mixed them with the caramelized onions.
You guys know how I feel about education. You need to understand what you are eating, how it affects your body, and where it comes from. Kale has been “trendy” for a few years now, but it is more than just a trend. It’s a superfood, a SUPER GIANT if you will! LOL I found the perfect article that discusses the “23 Science-Backed Health Benefits of Kale” and boy, does Helen Nichols, the author, break things down. I’ve read aa few things about kale but have never seen the facts laid out so clearly. Kale should be a mainstay staple in everyone’s diet. Click here to read all of the details for yourself!
Now, for the star of the show, I decided to roast the butternut squash in the oven to bring out some of that natural sweetness. If you have never had butternut squash, I will let you know that it smells like watermelon and tastes like a hybrid of a sweet potato and pumpkin. I cut the butternut squash into 1-inch cubes, tossed them with olive oil, salt, black pepper, and Italian seasoning. Let them bake for about 40 mins. When I tell you guys I was tempted to just stop right there and pop the butternut squash into my mouth one by one like they were popcorn! But nope, I was determined to make this lasagna! I pureed the butternut squash and used it like béchamel for the lasagna by following The Cozy Apron’s instructions. I made a few adjustments to her sauce recipe like adding freshly chopped sage, cayenne, thyme, and nutmeg.
I layered the lasagna with no-boil noodles because, honestly, ain’t nobody had time to boil noodles! Lol, The goal is to get this in your tummy as quickly as possible! I chose freshly shredded mozzarella cheese to layer the lasagna with. The only regret I have is not using more mozzarella because I’m a cheese fiend, I have a problem and I’m finally admitting it out loud. I need a daily cheese fix! Don’t judge me; I know I’m not alone. Anyway, after the layering has been completed the lasagna bakes for 30-35 mins. You can serve it with a salad and garlic bread or breadsticks. It’s your prerogative, I don’t make the rules (and I don’t follow them.) Do whatever it is you have to do to get this on your dinner table sometime this week. And please report back ASAP with your families’ thoughts! Happy cooking!