This dish takes some time, but worth every minute. For those who are Paleo/Keto, you can always add some shredded pastured pork, chicken or ground beef to the sauce. This one is vegetarian.
Beautiful creamy dish. And the squash puts a little sweetness to it. If you really want everything to be made from scratch, you can make your sauce ahead of time and your ricotta ahead of time. I used shortcuts with this one and used grass fed ricotta from the store as well as sauce from the jar. Simple sauce with no sugar
(I used Aldi Organic Marinara).
| Prep Time | 1 hour |
| Cook Time | 1 hour |
| Servings |
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Ingredients
- 1 to 2 large butternut squash Peeled and seeded
- extra virgin olive oil
- kosher sea salt
- 8 cloves garlic minced
- 1 tsp crushed red pepper flakes
- 2 medium onions chopped small
- 1 tbsp fresh thyme chopped
- 2 lbs mixed wild mushrooms sliced
- 2 lbs baby spinach
- 1/4 cup chicken bone broth homemade is best
- 2 lbs fresh grass fed ricotta (homemade is best)
- 8 oz grass fed mozzarella cheese grated
- 1 cup sheep Parmesean grated finely
- 1 20 oz jar good tomato sauce
Ingredients
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Instructions
- Preheat oven to 375 degrees. Start by cutting the squash in half lengthwise...the crosswise, cutting the seeded section from the neck. Using a good manoline, slice the squash in 1/8" slices. Place the slices on a couple of cookie sheets as close to single layer as possible. top with kosher sea salt and a little olive oil and rub and turn until well covered. roast for about 20 minutes until tender but still holding it's shape.
- Meantime in a large saute pan, cook onions until tender...add mushrooms a cook for a moment...add garlic and thyme, red pepper flakes and cook until mushrooms are tender. Remove to a bowl and set aside.
- In the same saute pan add spinach and bone broth and cook until just tender. Place in colander and drain...(Drink that good juice).
- ASSEMBLY: Reduce oven heat to 350. Place a little sauce at the bottom of a large 3 quart casserole dish. Place a layer of squash over the sauce. By the tablespoon, add ricotta cheese and smooth it with a spoon to cover squash. Add a layer of mushrooms, and then spinach. Cover with mozzarella and a parmesean. Cover with sauce and spread with a spoon. Repeat until all ingredients are used ending wih a layer of squash. Cover with sauce, mozzarella and parm. Cover with foil and bake for 45 minutes. Remove foil and bake for another 10 minutes.
- Allow to cool for 15 to 20 minutes before cutting and serving.
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