As with most of my recipes, I threw in a bit of this and a dab of that and created something tasty. I don’t measure anything so everything is approximate. Just season it to your taste & you won’t go wrong.
1 butternut squash, cooked & mashed (I cut it in half, remove seeds & cook in microwave)
1/2 medium sweet onion, diced
1/2 cup sunflower seeds, toasted pine nuts, or slivered almonds (I’ve used each one in squash & they all taste great. Pick which one you like best)
2 oz crumbled blue cheese
4 oz grated Parmesan cheese
Nutmeg to taste
Salt to taste
1 tsp olive oil
Black Pepper to taste
1 bag fresh cranberries
1 cup water
1/3 cup sugar
1 package lasagna noodles (I use the ones you don’t have to pre-cook)
In large sauce pan, saute onions in olive oil until translucent. Add mashed squash, your choice of nuts/seeds, nutmeg, salt and pepper to taste. Heat through. Remove from heat and add all but one ounce of Parmesan cheese into the squash mixture. While onions are cooking, add cranberries, water and sugar to a small sauce pan. Simmer until berries have popped and sauce has thickened (between 7-10 minutes). Remove from heat. In a well oiled baking dish add a layer of lasagna noodles. Spoon an even layer of squash over the top. Add a thin layer of cranberry sauce over the squash. Sprinkle a third of the blue cheese over the cranberries. Repeat layering effect until you’re out of ingredients (I had three good layers). Sprinkle reserved Parmesan cheese over the top layer and bake in 350 degree oven for 20-30 minutes.