It seems that global warming is in full throttle. Toronto only saw 28 cm. of rain for all of Septemeber, I’m currently wearing shorts, I might have to flick on the air conditioner this weekend and…it might well be warm enough to eat Thanksgiving Dinner outside!
For those not Canadian, we celebrate (as do the British) Thanksgiving Day this upcoming Monday (Oct.8th). I like Thanksgiving for the obvious feast that it is but also because it’s a holiday every Canadian can celebrate…giving thanks to the harvest and the blessings brought to our family.
Back to the dinner. Have you thought about what you’re making this year? I don’t stray too much and nor do I make this a “Greek-a-fied” Thanksgiving. I prefer the roast turkey with all the usual trimmings.
I’ll be showing you how I celebrated Thanksgiving and hopefully you can apply some of what I learned. You won’t get any never before heard of recipes but consistent, easy and delicious courses that will make your Thanksgiving manageable, enjoyable and delicious.
Over the next few days, I’ll be eating anything but poultry. Tonight I made a lasagna that I saw on Michael Chiarello’s Easy Entertaining.
It’s not just any lasagna but a roasted butternut squash lasagna. At first, I was worried about the sweetness and the spices and having this dish turn out into a pumpkin pasta pie!
But no…this rocked! First of all, the roasted butternut squash could be eaten as a side dish for Thanksgiving (hint-hint). The lasagna itself has a sweetness but it’s offset by the ricotta, parmesan and mozarella. Also, this recipe uses a Bechamel Sauce which I now firmly believe is a must to hold lasagna together.
As always, when I’m making a dish for the first time, I make few if any changes to the original recipe. This one is no exception other than my halving the recipe.
This roasted butternut squash lasagna is a great alternative to meat, it’s exotic in flavour and aroma, it sticks together and it’s moist. I was impressed – you will be too when you make it.
Looks good. The recipe sounds like a great way to use butternut squash.
I will try this out…
And I look forward to the Thanksgiving posts.
Charlotte
I have had butternut squash lasagna many times prepared very similarly and it is creamy and absolutely delicious. The squash and the bechamel are the stars of this recipe. Makes for the perfect side dish for Thanksgiving dinner. Vegetarians will love this lasagna as well. Folks, definitely try this one out. You won’t be disappointed.
K
Mm, looks delicious. My sweetie is not a big fan of squash but I bet I could get him to eat that!
My daughter is coming home from university this weekend with some friends. I will be making lasagna as well, but your other recipe on your blog for now from the Food network. This squash lasagna though sounds delicious and highly recommended. A perfect fall dish!
This looks good! I must admit I am a fan of squash in pasta like ravioli, but I have never made it in a lasagna before.. interesting!
Kat, I gave a slab of this to my Italian neighbors and they approved…give it a whirl!