A creamy, savory, oh-so-unique roasted butternut squash lasagna with no-boil noodles!
Hi hi! Happy belated Thanksgiving!
What was the best thing you ate over the weekend? I’d have to say my faves were these crispy honey mustard Brussels sprouts I took to the extended family feast or the classic can’t-go-wrong Libby’s pumpkin pie our immediate family devoured in a matter of hours.
When I asked my kids what their favorite Thanksgiving food had been, though, I bet you’ll never guess their answer.
Lasagna at Thanksgiving, you ask? Wait, what?
In my husband’s New York Italian family, there is no occasion that doesn’t involve lasagna–including Thanksgiving. Every year his mom or grandma brings a giant tray of homemade lasagna, which, to former Brooklynites, is just as critical a part of the meal as the turkey. It’s a gooey, meaty, cheesy concoction that sticks to your ribs.
As for me, though I’ve been a part of the Garone family for 17 years (and of course I love lasagna), I can’t quite get into it as a Thanksgiving food. Something about red sauce and ground beef just doesn’t go with mashed potatoes and stuffing in my book. That said, I could get on board with a lasagna that incorporates Thanksgiving-esque flavors–like this roasted butternut squash lasagna with no-boil noodles! (And no shade on my mother-in-law’s lasagna. It really is delicious; just not my personal fave at Thanksgiving.)
This unique, fall-flavored lasagna starts out with roasted butternut squash sprinkled with garlic, shallots, and fresh thyme. Mash up this mixture for your savory filling, which contrasts nicely with a cooler, milder second filling of spinach and cheese. And though there are several steps involved in putting together this pasta masterpiece, no-boil noodles eliminate some time and effort.
If you’re looking for something a little different (but just right for fall), this is it!
Butternut Squash Lasagna with No-Boil Noodles
- 8 c. butternut squash, cut into 1/2-inch cubes
- 1 Tbsp. olive oil
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 medium shallot, diced
- 2 cloves garlic, minced
- 1 Tbsp. fresh thyme leaves
- 2 c. milk, divided
- 2 c. ricotta or cottage cheese, divided
- 1 egg
- 3 c. fresh spinach, chopped
- 2 1/4 c. shredded mozzarella cheese
- 9 wide no-boil lasagna noodles
- 1/2 c. grated Parmesan cheese
- Preheat oven to 425 degrees. Spread cubed butternut squash on a large rimmed baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Stir. Roast 15 minutes, then add the shallot, garlic, and thyme and stir. Return to the oven and roast an additional 20 minute or until squash is soft.
- While squash roasts, prepare the spinach filling. In a medium bowl, combine 1/2 c. milk, 1 1/2 c. ricotta, egg, chopped spinach, and 1 3/4 c. mozzarella.
- Reduce oven temperature to 400 degrees. Place roasted squash mixture in a large bowl and mash until mostly smooth. Add 1/2 c. ricotta and 1/2 c. milk and stir well.
- Assemble the lasagna. In an 11 x 7 baking dish, spread about 1/2 c. spinach mixture. Cover with three lasagna noodles, followed by 1/3 of the squash mixture, then 1/2 the remaining spinach mixture. Repeat with another layer of noodles, 1/3 of the squash, and the last 1/2 of spinach. Finish off with three more noodles, the last of the squash mixture, and a final sprinkle of mozzarella and Parmesan.
- Cover the lasagna tightly with foil and bake 30 minutes. Remove foil and bake another 15 minutes. Let stand 10 minutes before slicing.
Loaded Sweet Potato Nachos add fiber, nutrients, and unique flavor to this classic appetizer!
I’m sorry/not sorry about how many sweet potato recipes I have here on the blog. I’ve got Sweet Potato Enchiladas, Sweet Potato Goat Cheese Galette, Sweet Potato Kale Curry, and even Cinnamon Sweet Potato Muffins. And you can add one more to the list: these delicious Loaded Sweet Potato Nachos.
What can I say? I’m crazy about tubers. They’re chock-full of potassium, fiber, and vitamin A–and it doesn’t hurt that they’re virtually fool-proof for roasting, mashing, and sautéing. They’re starchy but not too starchy, with an earthy, sweet taste that goes with everything from Mexican to Indian cuisine. What’s not to like?
I’ve (obviously) used these veggies in lots of recipes already, but have been wanting to sub sweet potato medallions for chips in nachos for literally years. Back when I worked at the American Heart Association’s children’s museum and did their social media, I’d post AHA recipes to the museum’s Facebook page every few days. One that always caught my eye was their heart-healthy sweet potato nachos. I have nothing against regular tortilla chips in nachos, but this seemed like an interesting twist.
Since then, I’ve seen nachos done with thin, super crispy sweet potato chips, but I far prefer tender over crispy. This version of loaded sweet potato nachos doesn’t cut the veggies too thin, allowing them to retain their starchy tenderness (but still hold up to lots of toppings). Twenty minutes’ baking time is all it takes to get them just right.
Once your sweet potato coins have softened in the oven, it’s time to top them with all your favorite nacho fixin’s! I used cheddar, salsa, avocado, and sour cream, but you could try jalapeños, shredded chicken, or fresh tomatoes.
Final verdict: Major noms! I’d never give up regular nachos entirely, but this more nutritious variation is going on my regular menu!
Loaded Sweet Potato Nachos
- 4 medium, narrow sweet potatoes
- olive oil cooking spray
- salt, pepper, and paprika to taste
- 15 oz. can kidney beans, rinsed
- 15 oz. can black beans, rinsed
- 1 1/2 shredded sharp cheddar
- 1 c. salsa
- 1 small avocado, diced
- 1/2 c. sour cream
- Preheat oven to 400 degrees. Spray two baking sheets with olive oil cooking spray. Peel sweet potatoes and slice into 1/4-inch-thick medallions. Spread in a single layer across both baking sheets. Spray tops of potatoes with olive oil spray and sprinkle with salt, pepper, and paprika. Bake 20 minutes or until tender.
- Transfer all sweet potato slices to a single baking sheet. Distribute kidney beans and black beans evenly over them, then sprinkle with the cheddar.
- Broil 5 inches from heat about 2 minutes or until cheese is melted.
- Top with salsa, avocado, and sour cream.
Is it a breakfast? A lunch? Or a dinner? This Sausage, Sweet Potato, and Brussels Sprout Hash is perfect for any meal.
Got your answer? Did you say Brussels like the smarty pants you are? Well, you’re correct. Although three-fourths of English speakers get it wrong, this veggie is, in fact, named after the city of Brussels. The compact little green balls were cultivated in Belgium in the 16th century. And here’s a really deep dive fun fact: In Belgium, they’re not called Brussels sprouts at all. (Because in Belgium they don’t speak-a the English.) Instead, the Dutch word for these veggies is spruitjes.
I didn’t grow up eating Brussels sprouts, so they’ve been kind of a fun discovery for me as an adult. Although I know many people seem to think they’re the stuff of hideous vegetable nightmares, I find them delicious, especially roasted or pan-sautéed…and particularly in this Sausage, Sweet Potato, and Brussels Sprout Hash. When the sprouts’ exterior leaves sear to crispy brownness, it turns them into irresistible bites of veggie candy, if you ask me. Add to that the soft-on-the-inside, crispy-on-the-outside texture of the sweet potatoes, onions, and sausage slices and you’ve got a tasty no-brainer of a meal any time of day.
I’ve made this hash twice now and both times it’s been the easy, satisfying one-dish dinner I’ve needed on a weeknight. With just six ingredients and minimal prep, it doesn’t get much simpler than chopping a few veggies and meat, sautéing, and topping the whole thing with fried eggs. (DON’T skip the fried eggs. They bring an extra richness that makes the hash feel downright indulgent.)
The other bonuses of this tasty, all-purpose meal? It’s gluten-free, dairy-free, and Paleo-friendly, if you’re into that kind of thing.
Still, for me, the biggest draws of this hash are its delicious taste and easy-peasy prep. Who couldn’t use more of that in their life?
Sausage, Sweet Potato, and Brussels Sprout Hash
- 1 tbsp. olive oil (or more as needed)
- 1 medium yellow onion, diced
- 2 medium sweet potatoes, diced 1/2-inch thick
- 3 c. Brussels sprouts, halved and/or quartered
- 1 12-oz. package smoked sausage links, cut into 1/2-inch slices
- 4 large eggs
- salt and pepper, to taste
- In your largest nonstick skillet, heat olive oil over medium heat. Add diced onions and sweet potatoes and sauté about 5 minutes, or until the potatoes begin to soften.
- Make room in the skillet and add the halved Brussels sprouts and sausage slices. (You can add more olive oil, if needed.) Sauté another 3 to 5 minutes or until the sprouts and sausage slices begin to brown.
- With a large spoon, press four divots into the sausage-veggie mixture. Crack an egg into each divot and reduce heat to medium-low. Cover the skillet and cook until eggs have just set, about 4 minutes. Season with salt and pepper to taste and serve.
Before I dive into telling you of the wonders of this Sweet Potato and Kale Curry, allow me to remind everyone that I am not a vegan—not even close. Though I do like to limit my meat consumption, especially red meat, it’s rare for me to eat a meal that’s totally vegan. Which is what always makes it surprising when a vegan dinner becomes one of my favorites…like this amazing recipe.
These days, in the throes of the coronavirus pandemic, I’m always looking for meals that are healthy and easy to pull together. With my kids home very day doing online school, I swear all they’re doing is sitting on laptops eating Sour Cream and Cheddar Ruffles (except for the times when I force them to go outside or run around the house a few times). And then there’s me. I’ll confess, my pandemic eating habits haven’t been stellar. With reduced activity and a dip in diet quality, I’m especially motivated lately to feed us all a healthy dinner.
This Sweet Potato and Kale Curry has been a particular lifesaver. It’s full of nutrients like vitamin A from sweet potatoes, vitamin K from kale, and fiber off the charts from the veggies and chickpeas. Not to mention, with minimal prep and about 18 minutes total cooking time, it’s a genuine 30 minute meal.
Now, this may sound well and good for health nuts who don’t mind flavorless food, but hold your peace until you’ve tried the coconut milk broth in this curry. Mild but rich, it’s the kind that makes you wish you’d made an entire separate batch just for sipping.
If you’re like me, I think you’ll find a little sweet potatoes and kale over rice will do your average pandemic dinnertime a world of good, whether you’re a vegan, a meat eater, or somewhere in between.
Sweet Potato and Kale Curry
- 1 Tbsp. vegetable oil
- 1 Tbsp. minced fresh ginger
- 2 cloves garlic, minced
- 1 Tbsp. curry powder
- 3 small or 2 medium sweet potatoes, peeled and diced into 1/2 inch pieces
- 1 15-oz. can chickpeas, drained
- 1 15-oz. full-fat coconut milk
- 1/2 c. water
- 1 tsp. salt
- 1/4 tsp. black pepper
- 5 c. torn kale leaves
- 4 c. cooked jasmine rice
- Heat oil in a large non-stick skillet over medium heat. Add ginger and garlic and saute for about 2 minutes, until fragrant. Add curry powder and cook an additional minute.
- Add diced sweet potatoes, chickpeas, coconut milk, water, salt, and pepper. Bring to a boil, cover, and reduce heat to a simmer. Simmer 15 minutes or until sweet potatoes are soft.
- Add kale to the skillet and cook until wilted, about 2 minutes. Serve over cooked jasmine rice.
Who doesn’t love nachos? This Beef and Bean Nacho Casserole layers ground beef, black beans, melty cheddar, sour cream, and more on crispy tortilla chips for a delicious, easy Mexican dinner.
Remember recipe keepers? As in, the OG Pinterest? When I got married, a friend gave me this once-stylish (and once covered) Trapper Keeper-esque recipe binder–complete with pockets for recipes torn from magazines and plenty of space to write down favorite breakfasts, lunches, dinners, and more.
Just like new…😂
Little did I know that the internet would soon virtually eliminate my need for such a thing. With every recipe under the sun online, there’s less and less call for physical recipe keepers.
And yet…I do still actually use this book. (I’m in the generation that straddles the line between liking old school pen and paper and digital everything.) As you can probably tell from its appearance, this binder has seen 16 years of flipping, sorting, and stuffing. And while there are plenty of recipes I made in 2004 that I’d never consider now–lookin’ at you, chili with a spaghetti sauce base (yikes)–there are some I come back to time and again.
This Beef and Bean Nacho Casserole is one of them. Can you see why? Look at that gooey melted cheese, those dollops of sour cream, those lovable pops of cherry tomatoes! Come on, this meal is a nacho lover’s DREAM.
I honestly don’t know where this recipe originally came from, but it’s been in my recipe keeper almost since I acquired it. Some generous soul must have shared it with me, knowing what an inexperienced cook I was back then. Over the years I’ve tweaked it to make it my own. I’ve added fire-roasted corn, extra taco seasoning, and changed it from a single layer to a double layer. It’s not rocket science, certainly, but I can tell you it does make a crave-able Mexican meal that feeds a crowd. ‘Cause who doesn’t love nachos?
Typically, of course, nachos are not without their issues. The problem with making them in the microwave or under the broiler is getting the cheese to melt just right. Go too long and you’ll get a plate of scorched, blackened cheese crust–but too short a duration leaves you with a weird mish-mash that can’t decide if it’s melted or unmelted.
This recipe solves the problem by baking at 350 for about 30 minutes–perfect cheese-melting conditions, if you ask me. And though it may seem strange to bake dollops of sour cream, I promise it turns out as creamy as ever. Meanwhile, black beans add texture and fiber, and slivers of green onion finish things off with a piquant bite.
Hungry yet? Grab your nacho ingredients and get cooking! And tell me…do you have a recipe keeper? What’s yours like, and is it as messy (and well-loved) as mine?
Beef and Bean Nacho Casserole
- 1 lb. ground beef
- 1 15-oz. can black beans, drained
- 2 c. salsa
- 1 1/2 Tbsp. taco seasoning
- 1/2 c. frozen corn kernels, preferably fire-roasted
- 5 c. tortilla chips, roughly crushed
- 1 c. sour cream
- 2 c. shredded cheddar
- 1/2 c. cherry tomatoes, sliced in half
- 1/4 c. green onions, sliced
- Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray.
- In a large skillet, brown ground beef. Drain, then add black beans, salsa, taco seasoning, and frozen corn. Cook until heated through.
- Spread half the crushed tortilla chips in a layer in the prepared pan. Top with half the beef-bean mixture. Dollop with half the sour cream and sprinkle with half the cheddar. Repeat these layers: chips, beef-bean mixture, sour cream, shredded cheddar. Distribute halved cherry tomatoes, cut side down, over the top of the casserole and sprinkle with slicedgreen onions.
- Bake 25-30 minutes or until heated through and cheese has melted.