Butternut Squash ‘Lasagna’ Stacks with Sage Pesto
Butternut Squash ‘Lasagna’ Stacks with Sage Pesto
Servings
3-4
Ingredients
- 1 whole butternut squash, peeled and cut into ¼ - inch thick rounds
- 1 tbsp of olive oil
- Salt and pepper to taste
For the Grain
- 1 cup of dried Farro (can use any grain of choice-quinoa, brown rice, barley, wild rice, etc)
- 2.5 cups of cooking liquid (I like chicken broth, but can use vegetable broth or water)
- Salt and pepper
For the Ricotta Mix
- 1 cup of ricotta (*can substitute cheese with Kite Hill vegan ricotta for dairy free*)
- 2-3 oz goat cheese
- Zest of 1 lemon
- 1 tbsp olive oil
- Salt and pepper
For the Pesto
- ½ cup fresh sage
- 1 cup fresh basil
- Juice of ½ lemon
- 1-2 garlic cloves
- 1 tsp honey
- ¼ cup walnuts
- Olive oil to create a sauce consistency, about ¼-⅓ cup
- Salt and pepper
For the Side Salad
- 3 cups of arugula (or lettuce of choice)
- Juice of ½ a lemon
- 2-3 tbsp of pesto
- ⅓ cup of walnuts (optional, nut of choice)
Equipment Needed
- Two sheet trays lined with parchment paper
- Food processor
- Medium sized pot
- Small bowl and spoon
- Zester (or box grater)
- Knife and cutting board
- Bowl for salad
- Vegetable peeler
Instructions
Preheat the oven to 425 degrees. Line two sheet trays with parchment paper. Cut the neck of the squash into ¼ – inch round discs. Once you get to the seeded part of the squash you can scoop out the seeds and cut the remaining squash into half circle shapes. I like to roast these for snacking! Divide the squash between two sheet trays lined with parchment paper and season with olive oil, salt, and pepper. Bake for about 30-45 minutes minutes flipping once halfway through, until tender and browning.
For the Farro:
Add 1 cup of farro with 2.5 cups of liquid (I like chicken or vegetable broth) to a medium sized pot over high heat. Bring to a boil and then reduce to a simmer. Cook for about 20 minutes, or until the liquid has just been absorbed. Season with salt and pepper and add in a tbsp of the sage pesto.
To make the Pesto:
Combine all the ingredients in a food processor and blend until smooth. Taste for seasonings and adjust salt/pepper/honey. If the sauce is too thick, add olive oil.
In a separate bowl, whisk together the ricotta, goat cheese, olive oil, salt, pepper, and lemon zest. Set aside.
To Assemble:
Layer a butternut squash round with the ricotta mix, grain, and pesto. Repeat with 3 butternut rounds total until you have a nice stack.
In a large salad bowl, toss all the ingredients for the salad together. Serve on the side.
Shopping List
Produce
- 1 whole butternut squash, peeled (you will have to buy the whole one, not pre-cut, since we will be cutting it into circles, not cubes)
- 1 lemon
- 2 garlic cloves
- Arugula
- ½ cup fresh sage
- 1 cup fresh basil
Pantry Items
- 1 cup of grain of choice (I’m using farro. You can also use quinoa, barley, or rice)
- Honey or maple syrup
- Walnuts (you can also use cashews, pecans, pinenuts, or pistachios)
- Chicken broth (you can also use vegetable or water. This is to cook your grain)
Dairy
- 1 cup of ricotta (*can substitute cheese with Kite Hill vegan ricotta for dairy free*)
- 3 oz goat cheese
Pantry Staples
- Olive oil
- Salt & pepper
