Before I begin I want to apologize for the pictures. They were taken with my cell phone since Jason is at his house (way too far away) so I’m on my own for photos!
I know that it’s been FOREVER since I posted a new recipe. I won’t regale you with all the reasons but the main one is I have been stuck in a cooking rut. Well today I broke out of that rut thanks to a new recipe idea: butternut squash ravioli!
I’ve been really craving lasagna lately but since I’ve been eating mostly grain-free, regular lasagna wasn’t going to cut it. I’m also not really a fan of eating “gluten-free” pastas, so that means I needed a non-traditional lasagna.
Enter butternut squash. It can easily be thinly sliced to resemble lasagna noodles, and when combined with meat sauce and kale, it makes a delicious noodle-substitute. Mix in some baby portabella mushrooms, some freshly grated mozzarella and asiago cheeses, and some delicious meat sauce made with freshly ground lamb and you have a recipe for deliciousness.
As with all my recipes, you can easily swap out the butternut squash for any other winter squash. Although I haven’t tried it, I imagine the recipe would really amazing with acorn squash and a sage cream sauce instead of the meat sauce. Please experiment and let me know what combinations taste the best!
P.S. Thanks Whole Foods and the Colorado Water Trust for the awesome (and free!) reusable shopping bag. If you’re in the Colorado area and you shop at Whole Foods, make sure you donate your reusable bag credit to the Colorado Water Trust. Every 10 cents helps them work towards restoring natural water flows in Colorado’s rivers and streams!