Butternut Squash Lasagna

In the most recent issue of Mother Earth News magazine there is a story by Roger Doiron titled Cozy and Comfy Fall Recipes. Being that I am trying to eat seasonally, I thought that I'd like to try out at least one of the recipes in the article. I spotted an appealing picture of Butternut Squash Lasagna that I was calling my name. Normally I wouldn't post a recipe I've never made before, but I felt like I could pull it off. So, here goes.

1TBSP olive oil
1 1/2- 2 lbs peeled seeded and cubed butternut squash
1/2 cup water
1/4 cup butter
1/3 cup all-purpose flour
4 cups whole milk
12 no-boil lasagna noodles
2 1/2 cups shredded mozzarella cheese
1/3 cup grated Parmesan cheese

Of course I've already made alterations in the original recipe. I wanted to keep the ingredients as fresh and environmentally friendly as possible so I used organic whole grain flour and organic brown rice lasagna noodles. In addition, I purchased the milk from a local dairy and the squash from a local farmer.

I peeled and cubed the squash, placed it in a large skillet with the olive oil and added salt, pepper, and water. I then covered it and let it simmer on medium for about 20-25 minutes.


While the squash was simmering I put the pasta on to boil.

I have made my share of white sauces and never once have I measured the butter, flour or milk, but for the sake of this recipe I did.

Don't be afraid of making a white sauce, it's really not that hard. Simply melt the butter over medium heat. Add the flour, making a paste and then slowly add in the milk. I like for my milk to be at room temperature.

You will need to stir it continuously over medium heat until it thickens up. Then add nutmeg, salt and pepper.

After the squash was tender, I transferred it into my food processor and pureed it and added more salt and pepper.

Then I began the layer process; starting out with a buttered 13x9x2 inch baking dish.

I added enough of the white sauce to coat the bottom of the dish. I then layered noodles, squash puree, mozzarella, and more sauce. I repeated it once more. I finished with a layer of noodles that I coated with the white sauce. I covered the pan with foil and baked it for 40 minutes at 375 degrees. I removed the foil adding the Parmesan and remaining mozzarella and baked an additional 15 minutes.

When I took it out of the oven the entire house filled with the most incredible aroma. I can't say that I will make this very often, but it was very tasty. From start to finish it took me about 1 1/2 hours to make. Enjoy!

Fried Green Tomatoes

As you may have already figured out, we in the south fry everything.

If you haven't figured this out yet, everything we in the south cook is good and I meant really good.

Here a simple one to add to your recipe box.

All you need is is a little cooking oil, some white corn meal, salt, pepper and a nice firm green tomato.

Slice up you tomato about 1/8 inch thick salt and pepper then dip in corn meal. You will fry it in about 1/4 inch of oil until golden brown on both sides.

Trust me it's delicious!

Squash Casserole

I got ya a new squash casserole recipe. This one is for a yummy little casserole. All you need are:
2 cups of sliced squash,
a medium onion, diced
a 1/2 cup mayo
2 tablespoons butter
1 fresh egg from the chickens bum
1/2 cup shredded cheddar cheese
Salt and pepper
some bread crumbs
Boil the squash in salty water until tender (don't let it over cook, there's nothing worse than mushy squash) and saute the onion in the butter while the squash is boiling. Drain the squash and mix in the onion, cheese, mayo, and egg. Salt and pepper well then sprinkle with bread crumbs. Cook at 350 for about 40 minutes.
I'd share a nice little picture except I left my camera at a friends house, oops! I'll post one later...

Southern Fried Okra

My favorite husband will tell you he never knew how truly good fried okra tasted until he had it in the south. You may have tasted that breaded fried okra out of a freezer bag or in one of those big ole buffets, but until you fix it (the right way) at home you can't say you've eat fried okra.

There's a long list of ingredients so get out a pen a paper, this is gonna take a while.

1) fresh okra

2) white corn meal

3) salt

4) cooking oil

Okay, got all that. Now ,here's what you have to do.

Slice up your okra into about 1/4 inch pieces, cutting off the stem.

Place it in a colander and rinse with water.

Salt first then just pour your cornmeal over the okra.

(I just toss it around in the colander over the sink until it's lightly dusted)

Place one layer in a skillet with about an inch and a half to two inches of hot oil.

DO NOT stir it.

As it begins to brown, just turn it over and let it brown on the other side.

When you take it up let it drain of any excess oil. You may want to salt again.

Now start eating!

Southern Fried Squash

We have been getting a lot of Zucchini and Squash in our little suburban garden. I thought I'd share our favorite way to fix squash.

We've grilled it, sauteed it, deep fried it in a tempura batter, stir fried it, sliced and eaten it raw in salads and with veggie dip.
Now I know southern cooking had a bad rap for everything being fried, but good is good and easy is even better.
All you need is a mess of squash diced up, maybe four cups or so, you know I don't measure. Put a table spoon of bacon grease (and yes you need it for the flavor) in a skillet on medium low and sauteed the squash letting it cook down until it tender and browns. I just add salt and pepper, trust me it's delicious!