Yet another way to enjoy your butternut squash!
1 butternut squash
3 cloves garlic, crushed
1 Tablespoon honey
1 Teaspoon dried oregano
1 Teaspoon dried basil
Salt and pepper, to taste
Dash of hot sauce
1 chopped bunch of black kale, (main stem removed)
2 cups collage cheese
12 cooked whole wheat lasagna noodles
1 1/2 cups shredded mozarella cheese
You need to start this recipe with a cooked squash. You can microwave it in pieces until soft, or bake at 350 for 45-60 minutes. Either way, cut at least in half, (smaller pieces cook faster) scoop out seeds and place in a dish of water.
After it’s cooked to roughly the softness of a cooked potato, remove, cool enough to handle and scoop out into a bowl.
Put garlic, honey, spices and dash of hot sauce in Cuisinart or other blender and blend until smooth.
In a pan of boiling water, steam chopped up kale until just slightly soft.
Then combine cottage cheese and kale. Put 1/3 of your cooked, mashed squash into the bottom of a 9×12 baking dish. Layer with 3 lasagna noodles. Spread 1/2 of the cheese/kale mixture over the noodles. Layer with 3 more noodles. Repeat, finishing with the squash layer. to[p with mozarella cheese. Bake for 45 minutes at 350F.