This month’s issue of Cooking Light is killing it. Granted, it could be the preggo hormones talking, but I dog-eared almost every single page in the magazine when I got it.
Not that you asked, but here are my general thoughts on Cooking Light:
CL to me = what I imagine Pinterest is to other people. (Pinterest is far too complicated for me to ever figure out.) Take the recipe and then add your imagination (and more butter). Also, I will never use anything but full fat ricotta. So, of course this “lightened” vegetarian lasagna is really just vegetarian lasagna. Still, way to go, CL.
Butternut Squash & Chard Lasagna
- 3- 4 cups cubed + peeled butternut squash
- approx 1 cup veggie broth
- 1 cup milk
- 5 garlic cloves
- salt, pepper
- dash nutmeg (really, small dash – I find nutmeg overwhelming)
- 1 cup shredded Gruyere/Swiss
- 1 cup shredded mozzarella
- 1 onion, chopped
- 2 boxes mushrooms, sliced
- 1 big bunch Swiss chard or other leafy green
- half box no boil lasagna noodles
- a little less than a cup ricotta cheese
- Preheat oven to 375 degrees F.
- Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil. Reduce heat to medium and then simmer until squash is tender (about 20 minutes). Remove from heat.
- Place squash mixture in a blender OR – use your immersion blender!! Add salt, pepper, and nutmeg and blend until smooth. Add the Gruyere and about half the mozzarella to the mixture; stir until it melts all the way in.
- Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and mushrooms; cook about 5-7 minutes or until browned and liquid evaporates. Add chard and a splash of broth. Cover and cook until chard wilts. Drain the mixture – you want all that excess moisture out of there.
- Spread about a cup of the squash sauce in bottom of a glass/baking dish, arrange noodles over the sauce, and top with half of the the chard/mushrooms. Dollop and spread a bit of ricotta all across. Then, repeat the process – squash sauce, noodles, chard mixture. Then, more squash, and finally, mozzarella cheese (and parm, if you feel like it).
- Cover with aluminum foil and bake at 375 for 35 minutes. Uncover and bake another 10 minutes – and then turn the heat up and broil the whole thing for the last 3 minutes. Serve topped with parsley..and a side salad to cut all that cheese!
This is a cheese-fest. Which obviously means it’s an A+ in my book. Bonus: it makes servings for dayyyyyyys.
This is what happens when it’s fall: you break out your tall, brown boots. You buy that army green vest you’ve been eyeing at the Gap for a while, hoping maybe the Husband might just spring it on you but then you get the coupon in the mail, and oh, whoops, I’ve just conveniently bought it for myself. You get overly excited about the fact that you can now turn off the air conditioning, open the windows, and stick it to Pepco.
Also: you decide it’s time to go apple picking and bring home 32.8 pounds of apples. That’s right. 32.8 pounds. The nice lady only charged us for 32 pounds. Probably because she felt badly for my husband, who had to carry them, and who definitely was the smart one asking “do we really need another apple?” while my sister, sister-in-law, and I announced that we had found the perfect addition.
We spent all of Sunday baking. We made only a very small dent. Expect more apples on the blog.
for the crust (this will make a top and bottom crust):
- 2 and 1/4 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 stick cold butter, cut into small pieces
- 3-4 tablespoons ice water
for the pie:
- 1/4 cup brown sugar
- 1/4 cup white sugar, plus a pinch for dusting the top of the pie
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- pinch salt
- 5-6 tart apples (we’ve got more Pink Ladies than we will ever eat. Let me know if you live in DC. We will give them to you.)
- juice from 1/2 lemon
- 1 tablespoon cornstarch (to thicken the filling)
- 1-2 tablespoons butter, cut into small bits
- splash milk, in a bowl
- Make your pie crust. In the container of a food processor, combine flour, salt, and butter and pulse until mixed through (about 10 seconds). Place the mixture in a bowl and add the ice water, forming it into a ball (use more ice water if needed). Divide the ball in half (one for the top, one for the bottom) and place in the refrigerator for about 45 minutes.
- While the dough chills, peel, core, and slice your apples. In a large bowl, combine the sugar and spices, and add the apples. Add lemon juice and cornstarch and give the whole thing a good toss.
- Roll out both sets of dough. Kitchen God Mark Bittman recommends rolling the dough out between two sheets of saran wrap, and I couldn’t agree more. Makes the whole things less sticky, and less apt to stick to your rolling pin. Roll it out until it fits to your pie plate, and then carefully place it in (helps to put the plate over the dough and then flip it over.) Trim excess dough.
- Add the apples to the bottom of the plate and try to arrange them semi-neatly, so they cook relatively evenly. Dot with the little bits of butter (confession: we forgot this step & it was fine. There’s enough butter in the crust to go around.) Add the top crust and crimp the sides together.
- Now’s the time to preheat your oven to 450 degrees.
- Turning back to your pie, brush the top with milk and sprinkle with a little bit of sugar for some extra fun. Make a few small slits in the top of the pie, to allow steam to escape. Refrigerate until the oven is ready.
- Bake the pie on a cookie sheet (easier maneuverability) and cook at 450 for ten minutes. Turn down the heat and bake for 40 minutes at 350.
- Make whipped cream/buy ice cream/rejoice.
Is that an apple crisp you note in the picture? Why yes, yes it is. Expect more apples, as noted above. (And, this pie recipe is the pie recipe to beat. Thank you Mark Bittman.)