The Legend, CrossFit Blacksburg Social and a Recipe…
The Legend - John Steger...
I was thinking about Johnny the other day when I was trying to come up with a recipe. Before he left for Benning, we would frequently discuss foods that we love or what we made over the weekend. He would often comment that if he wasn't eating food or making food, he was constantly thinking about food. Awesome! Got to keep that engine running! We miss you, Steger...
Join us at Bull 'n Bones this Sunday for socializing and generally just cluttering up the joint! Yes, you can watch plenty of football there are no excuses! 4p - ?
Paleo Butternut Squash Lasagna: (thank you, Healthbent...)
- 1 lb hot Italian sausage, casing removed
- 1 red onion
- 3 cloves garlic
- 1 15 oz can pizza sauce, or a can of plain crushed tomatoes
- 1/2 c roasted red peppers
- 1/4 c extra virgin olive oil
- couples leaves of fresh basil (leave it out if you don’t have it, just freshens up the sauce a bit)
- 1 small butternut squash
Get your oven to 400ºF. In a saute pan crumble the sausage and brown it, along with the onions & garlic. While that’s going, cut the top and ends of the squash off and peel it. Split it into 1/4′s. What I mean by that is, right where the squash starts to turn bulbous, cut it in 1/2, width-wise. Split those two halves in half, lengthwise. This will make it much easier to cut into planks. Pull out the seeds. Don’t be anal about getting out all the strings, as you won’t even notice those when they’re cooked. Slice the squash into the aforementioned planks.
Make the sauce by pureeing the pizza sauce, red peppers, olive oil and basil. If you don’t have contraption that will puree (blender, food processor, immersion blender), chop up the red peppers and just whisk everything together.
Using a 9×9 oven safe baking dish, put down enough sauce to lightly cover the bottom of the dish. (This keeps the squash from sticking to the pan.) Next add the squash, trying not to overlap the pieces, then spoon on the sausage mixture, followed by the sauce. Repeat until all your ingredients are used up…trying to reserve enough sauce to cover the top of the lasagna.
Bake for 45 minutes. You’re looking for a bubbly pan with a crispy, browned top. Right out of the oven, the lasagna may by liquidy, let it set for a good half hour before cutting into it, as it will solidify.