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GLUTEN FREE BUTTERNUT SQUASH SKILLET LASAGNA

The inspiration for this recipe came from a Magazine called “TASTE MAGAZINE” that our B.C. Liquor Stores put out quarterly, I believe.

You can see a copy of the magazine here.  While the magazine’s focus is on wine and spirit pairings with food, it also showcases the new releases of wines and spirits.  It is a lovely, well put together magazine with great photos.  I have picked up this magazine numerous times and I am always impressed by the quality of the writing, photos, and information.  Especially the food and recipes….hence today’s post. The magazine credits are in the front of the magazine:  food writers and stylists, photographers etc.  There was not a name given of the person who created this recipe, but whoever you are, many thanks.  Oh.  My.  Goodness. This was delicious!

For this recipe you will want to use a well seasoned 10 inch cast iron pan.  If you want the very best seasoned cast iron pan – this process is a winner!

I did make a number of changes to the original recipe so I will post a step by step process of the recipe here:

2 lbs. thinly sliced butternut squash, peeled,and seeded – about 6 cups

2 medium onions, halved, then sliced

2 large minced garlic cloves

1 generous Tblsp. chopped fresh sage

2 Tblsp. Organic Extra Virgin Olive Oil

1 Tblsp. pure maple syrup

1 Tblsp. Balsamic Vinegar

salt and fresh cracked pepper to taste

Preheat oven to 425 degrees.  Thinly slice the peeled/seeded butternut squash.

Add to a large bowl with the onions, garlic cloves, sage, EVOO, maple syrup, balsamic vinegar, salt and pepper.  Toss well to evenly coat, then spread out onto a large baking sheet.  Bake for 25 minutes, then turn down the heat to 375 degrees and cook for another 10 minutes.  Remove from oven and set aside.

12 Gluten Free lasagna noodles (I used Tinkyada)

4 slices thick apple smoked natural bacon

10 fresh sage leaves

2 large sliced tomatoes (I used yellow and zebra heirloom tomatoes)

12 oz. roughly crumbled goat cheese or three 113 gram packages.  I used garlic herb Chevrai

1/2 cup of plain organic yogurt

1 large egg

Parmesan Cheese and grated Asiago Cheese

In a bowl, add the yogurt and the egg, mixing well, then add in the roughly crumbled goat cheese stirring to combine.  Refrigerated until ready to use.

Cook the lasagna noodles for 12 minutes, they will continue to cook in the oven.  Drain and rinse in cold water, then set aside.

Fry the bacon slices, then transfer to a plate lined with paper towel.  Turn down the heat to low and immediately add the sage leaves and cook in the bacon renderings for about 30 seconds.  Remove with a slotted spoon, and place on the plate lined with paper towel and bacon.

To Assemble:

Remove the pan from the element and allow to cool 10 minutes.  Drain the excess bacon renderings from the frying pan, but leave enough in the pan to lightly oil the whole pan.

Place 1/3 of squash mixture into bottom of the pan.  Top with 1/3 of the goat cheese mixture ,(a bit tricky, I used a spoon to dollop throughout, then use the spoon to spread somewhat throughout) and add 1 crumbled piece of bacon, and a couple of crumbled sage leaves, then 3 lasagna noodles.

Repeat layering of ingredients 2 more times ending with the noodles, sliced tomatoes, Parmesan cheese and a good layer of grated Asiago Cheese.

Return to the oven, 375 degrees, and bake for 30-35  more minutes.  Allow to rest for 10 minutes before slicing/plating.

I realized after tonight’s dinner, there are at least 5-6 of the “Taste Magazine’s” in my stash of “recipes to make”.  It is time to go through them, and time to get busy and re-create some of the many wonderful recipes from this magazine to Gluten Free.  Yummmm can’t wait!

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