Butternut Squash Lasagna
Preheat to 400ºF. In a saute pan brown 1 bl hot Italian sausage, 1 diced red onion onion and 3 cloves of garlic. Now peel and cut one small butternut squash (I cut into quarters and then 1/4 inch thick strips)
Make the sauce by blending one 15 oz can pizza sauce, 1/2 cup red peppers, and 1/4 cup olive oil.
In a 8×11.5 baking dish, use the sauce to lightly coat the bottom. Next add an even layer of squash, then spoon on the sausage mixture, followed by the sauce. Repeat until all ingredients are used (the sauce should be the final top coat).
Bake for 40 minutes and cover with tinfoil for 30 min to solidify!
So simple! put 3 tablespoons coconut oil (try Ziggy Marley orange almond coconut oil for extra citrus flavor) and 1/2 cup yellow onion, finely diced into the frying pan. Slightly caramelize, then add 1 lb Brussels sprouts, halved and then cut into strips. Once wilted throw in ½ cup chopped walnuts and ½ cup dried unsweetened cherries. Turn to low, then in a separate small pan heat 2 teaspoons raw organic honey, 1 tablespoon balsamic vinegar and 1 tablespoon olive oil. Put sprouts in serving dish and pour liquid mixture over the top.
*see previous post