So this is an older recipe, kind of. It’s one Matthew Kenney made up one night for dinner. While I’ve made it several times, I haven’t recently. But I did at one point document some of the production and thought I might as well share it with you, because it is good! The last time I made this actually was for a small dinner party.
Here's the secret. It's a lasagna, but the pasta is slices of butternut squash! The layers include king oyster mushrooms, pistachio pesto, manchego. The greens initially were broccoli rabe, but I later switched to broccolini.
Slices butternut squash into rectangles, about 1/4" thick. At the time, they were coated in olive oil, however today, I'd use ghee. Bake them in a preheated oven for 10-15 minutes. Until they're soft, but not mushy. Finish with salt and black pepper.
You know, adjust your quantities to how many your serving. I'm just giving you a basic run down so you can create your own version. I blanched it, then dressed it in a little olive oil, lemon juice and salt.
Simple pesto. I Cuisinarted basil, pistachios, olive oil, lemon juice, and salt until I got something that tasted good and had a nice consistency.
I sliced them in half, and marinated them in sesame oil, salt and a little lemon juice. Then sautéed them to soften them up.
Once you have all the individual layers, assemble! I also added a little manchego to the layering. It keeps pretty well. Usually I would leave them like this, and then Matthew would bake them when he was ready. I'm guessing 350 for like 20-25 minutes or something like that.
I'm a big fan of this dish. It's a great option for anyone wanting maintain a strong plant based diet. It tastes great even for those who aren't!