Here's a great fall recipe that features butternut squash, winter greens and local cheeses. Kale is particularly sweet after a frost. This makes the perfect meal for a Sunday after shopping at the farmers' market.
Ingredients:
1 Butternut Squash*
3 Tbsp Olive Oil
2 lbs Leafy Greens* - such as Kale or Swiss Chard
30 Fresh Sage Leaves* - chopped
1 Cup Sprout Creek Barat Cheese* grated
1 Cup Dancing Ewe Farm Pecorino Cheese* - grated
1 8oz Package Jack's Pasta's Fresh Lasagna Sheets*
6 Tbsp Amazing Real Live Food Co Butter*
1 Small Onion* - diced
2 Garlic Cloves* - minced
4 Tbsp Wild Hive Farm Local Organic Flour*
4 Cups Ronnybrook Farm Milk*
Salt & Pepper
* These ingredients are available at the Rhinebeck Farmers' Market
Directions:
Preheat the oven to 400 degrees. Cut the butternut squash in half lengthwise, scoop out the seeds (save them to roast for a snack) brush the cut sides of the squash with olive oil. Place them cut side up on a baking sheet and roast in the oven until fork tender, about 40 minutes.
Remove the stems from the kale and/or swiss chard, fold the leaves in half lengthwise and slice them into long thin strips. Heat a large saute pan over medium with 2 tbsp of olive oil. Add the greens to the pan and toss gently and sprinkle with a pinch of salt and pepper. Add a 1/4 cup of water, toss the greens again, cover and let them steam for 5 minutes or until wilted but still bright green. Remove from heat and set aside.
Make the sauce by heating a saucepan over medium-high heat with the butter. When the butter sizzles, add the onions and garlic with a pinch of salt and pepper. When the onions are translucent, wisk in the flour and stir until it thickens. Slowly wisk in the milk, reduce to a simmer, continue stirring and allow to thicken. Add the sage and season with salt and pepper. Set the sauce aside.
Once the squash is done, reduce the oven temperature to 350 degrees. Allow the squash to cool enough to handle. Remove the skins and cube the squash.
Combine the 2 cheeses together and set aside.
Butter a 9" x 13" baking dish. Then start assmebling the lasagna by placing a layer of the noodles on the bottom of the dish. Then add a layer of squash, then a layer of the cooked greens, top with some of the grated cheese and then pour a layer of the white sauce. Continue layering noodles, squash, greens, cheese and sauce. Top with grated cheese and then cover and bake for 45 minutes. Uncover and bake for 15 mintues more until lightly browned on top.
Recipe by
Cheryl Paff
I've made this recipe for our End of Season Pot Luck Dinner to rave reviews and an empty dish.
This one is for the Clean Plate Club!
Ah, closing day was such a great day. The weather was sunny and warm for November and the market was bustling with shoppers picking up their Thanksgiving dinner ingredients and saying their goodbyes to our farmers for the winter. 
