The weather has started to turn cooler here the past few nights. The leaves have started to drop from the trees and we had our first frost. This time of year I love to eat squash so I wanted to try something new with them and found a recipe for butternut squash lasagna. With a few tweaks here and there I made a warm and hearty meal that was perfect for a crisp fall night. I added some sausage to this recipe and used store bought Alfredo sauce instead of making my own. The creaminess of the butternut squash and Alfredo complimented each other perfectly and when served up with some garlic bread and a glass of wine it had everyone going back for seconds.
Ingredients: 1 pound of sausage, browned and drained, 1 large butternut squash (2 lbs.) peeled and cut into 1/2 inch pieces, 2 T. olive oil, dash of salt and pepper, 1 jar Alfredo Sauce, 2 tsp. dried thyme, 3/4 cup milk, 1/4 cup water, 12 no boil lasagna noodles, 3/4 cup shredded mozzarella.