Instead of butternut lasagna, these three parts:
Pasta
The pasta is cavatappi.
Squash
The butternut squash sauce is adapted from Simply Recipes
http://www.simplyrecipes.com/recipes/pasta_with_butternut_parmesan_sauce/
Instead of adding water or sour cream, I added half a container of Ricotta (about 7.5 ounces) and whole milk. And onion subbing for shallots again.
I roasted and peeled the squash the day before. So, I just pulled it out of the fridge and dropped it all into the blender. Added the sauteed onion. A scoop of half the ricotta container. Milk (1/4 to 1/3 cup?) to make it thin enough to blend.
It was a make ahead night. So we came home to cooked pasta sitting in drainer, sauce in blender in fridge. Put the pasta and sauce in the bowls and microwaved it. Topped it with the greens.
Greens
The greens topping
saute in
-avocado oil
the
--chopped garlic, 1 teas
--crushed red pepper, 1 teas
Fill the pan with
--mixed greens (spinach, kale, collards, mustard greens)
saute to wilt, add
--slivered almonds
--squeeze of lemon to finish.
Enough to top two bowls of pasta. So, you'll need to work in stages?
Context
Served with turkey meatballs/Quorn, which probably wasn't necessary. We both skipped the bread.
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