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Leslie Vennero Little - recipe for Cook of the Week Challenge #1

Posted October 10, 2018 6:02 am

Butternut Squash & Ham Lasagna

Preheat oven to 450 degrees

Filling

3-4 lb. Butternut Squash

Olive oil

3 Eggs

1 Tsp. Nielsen-Massey Vanilla Bean Paste

¾ Cup Parmesan Cheese

1 tsp- Salt, Pepper, Nutmeg

Cut Squash in half and seed. Brush squash with olive oil and roast for 50-60 minutes until tender. Cool squash and scoop out into large bowl. Mash, add 3 eggs, vanilla bean paste, parmesan cheese, salt, pepper, and nutmeg.

White Sauce

3 TBL Butter

1 clove garlic, 1 large shallot, 1 TBL Sage or 4 fresh leaves chopped fine

3 TBL Flour

3 Cups Milk

½ cup Parmesan Cheese

½ TSP Salt, Pepper, Nutmeg

1 Cup Crispy Ham Bits-Finely dice Greenridge ham and fry till crisp in 1 TBL butter

Thinly sliced Greenridge Farms Ham Off the Bone

Fresh Lasagna Sheets

Melt butter on low, add garlic, shallot, and sage. Cook for 1 min. Add flour to make a roux. Cook for about a minute, stirring constantly. Add milk and stir, cook until thickened, Add Parmesan, salt, pepper, and nutmeg and Ham bits.

Preheat oven to 350 Degrees

Spray 9 x13 pan with cooking spray. Ladle sauce into bottom to coat pan evenly, lay lasagna noodles next, add squash filling in dollops to cover noodles, add ham on top, add another lasagna sheet and sauce and repeat until filling is used up.

Bake for 45 min until bubbly with aluminum foil sprayed with cooking spray.

Pear Fennel Slaw

4 Anjou pears

1 Bulb Fennel

2 Shallots

1 carrot

½ cup Olive Oil

2 TBL Apple Cider Vinegar

1 tsp. Nielsen Massey Vanilla Bean Paste

1 tsp. Erythritol

Salt and pepper to taste

2/3 cup crumbled Goat Cheese

2/3 cup Craisins

Finely slice Pears, fennel, shallots, and carrots-toss, (The Mandolin is great for this step) In small bowl, add olive oil, vinegar, vanilla bean paste, Xylitol, salt, and pepper. Add dressing to bowl, toss to coat. Mix in goat cheese and craisins. Top with candied pecans.

Candied Pecans-Preheat oven 360 degrees, Toss 1 ½ cups pecans with 1 egg white mixed with Vanilla bean paste and Xylitol. Bake on parchment paper lined cookie sheet for 20-30 minutes. Salt pecans as soon as you remove from oven.

Leslie Vennero Little

• Recipes are printed as they were presented to Cook of the Week Challenge judges

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Food Fruit Herbs & Spices Lifestyle Pork Recipe Recipe Type Vegetables

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