Ok, Ok... it's a new squash this time.  I'm really doing it though.   I'm really challenging myself to deal with this squash thing.  Yes, I could opt to get something else in the food box.  But really, what's the point of that all the time.  It's the end of Winter which means that soon the squash and cabbage and all that kind of stuff will be all gone.  I'm taking advantage of the seasons my peeps... doin' the right thing.

So, let's say that you are really pumped about finding a butternut squash recipe that sounds interesting and you are all set to get started with it.  Let's imagine that some of the chores you usually do you have pawned off on your significant other just so you had more time to devote to making this world changing recipe.  Let's say that the only thing that is holding you back from finishing said world changing, life altering dish is the squash and kale in the food box.

Let's say that over the past year or so the food box has always arrived at a reliably late afternoon/early evening time.  Let's just imagine how you would feel if that one day, when all the other components were ready and you were waiting anxiously with one eye on the door, the food box did not arrive at that late afternoon/early evening time.  Instead the food box arrived while you might be doing something else and can't even hear the doorbell... like maybe putting a kid #2 to bed... and you miss it entirely until about 8pm.
Yeah... now let's just be cranky and tired and throw everything into containers and put it away so that you can get a good nights sleep, gain a little perspective on the situation and make said dish without all the bad vibes jinxing it.
It's ok.  I'm Ok now.  I've moved on food box people, I'm not holding it against you.  I'm realizing that I might have some issues that need to be worked through.  However, I did feel better the next day and after a workout and a day at work I came home and happily tackled the dish again... no baggage attached.


Truth be told, I could've used even more butternut squash here.  My squash was on the small side.  If you have a little more than in the recipe just know it's not the end of the world.


Please note:  This recipe tastes much better the next day.  So, if you are making it for something big then I would recommend doing it the day before and heating it up the day of.
In the meant time I've got some friends coming this weekend and one of them is staying with me (one of my friends from McGill).  I'm totally stoked and I've gotta find something lush to make for them when they come... always good to have an excuse for a layer cake, right?
Enjoy the lasagna... and remember the next day thing.


Butternut Squash and Cavalo Negro (Black Kale) Lasagna
serves 8 - 10

14 cooked lasagna noodles
4 cups (or so) butternut squash, cubed
1 med bunch Cavalo Negro (about 3 cups chopped)
1 lg onion, diced
2 lg cloves of garlic, minced
1 rib celery, chopped
oil for sauteeing
salt to taste
dash of Worcestershire Sauce

Bechamel:
4 1/3 cups warm milk
6 tbsp unsalted butter
6 tbsp plain flour
2 tsp nutmeg
1 veggie bouillion cube
salt to taste
1/2 tsp mustard powder
dash of pepper sauce (optional)

1 cup mozzarella, shredded
1 cup old cheddar (or other sharp cheese), shredded
1 cup parmesan

Veggies:
Heat a large, heavy bottomed pot (or a very large caste iron skillet - my choice).  Add in some oil and saute the onion, squash and celery.  Turn the veggies gently, letting the squash get browned - kinda like squash hash browns.  After about 7 minutes add in the garlic and the black kale.  Continue to turn gently until the kale is wilted and the squash is browned but soft inside.  Add a splash of Worcestershire sauce and salt to taste.  Set aside.
Bechamel:
Heat a heavy bottomed saucepan to medium heat.  Have the warm milk ready.
Add the butter to the saucepan and stir until it melts - it will probably bubble a little bit.
Once the butter is melted completely add in the flour and mix well.  Once the mixture is smooth gradually add in the warm milk.  Stir continuously while adding.
Turn the heat down to just below medium.
Once all the milk is added continue to whisk until it begins to thicken a bit.
Add in the bouillion, nutmeg, mustard powder, salt and pepper sauce (optional).
Once the mixture has thickened (not too much though - if it gets too thick then add a little more milk) remove from heat and set aside.
To assemble:
Preheat oven to 400 degrees F.
Get a lasagna pan ready by putting a little bit of liquid on the very bottom (I watered mine down a little with some extra milk).
Line the bottom with a layer of cooked noodles.
Next, spoon about 1/4 of the bechamel mixture on top of that.
Next, sprinkle about 1/4 of the veggies on top of that.
Next, sprinkle about 1/4 of each of the cheeses on top of that.
Continue to alternate each layer until you've got about 4 layers.
Bake for about 40 minutes or until bubbling and golden on top.
Remove from oven and set aside for about 20 minutes before cutting.