Recipe: Butternut Squash Lasagna - Bruce Bradley

Ingredients

• 1/4 cup water
• 3 cups cubed butternut squash about 12 ounces
• 1 tablespoon butter or olive oil
• 1/4 teaspoon ground sage
• 2-3 tablespoons maple syrup optional
• 1 tablespoon olive oil
• 1 1/2 tablespoons minced garlic
• 1/4 cup whole-wheat pastry flour
• 2 3/4 cups milk
• 1/3 cup Swiss or Gruyere cheese shredded (about 1 ounces)
• 1/3 cup Parmesan cheese grated
• 1/2 teaspoon salt
• 1/4 teaspoon white or black pepper
• Olive oil to grease baking dish
• 6-8 whole-wheat no-boil lasagna noodles
• 3 cups spinach washed and dried
• 1/3 cup Swiss or Gruyere cheese shredded (about 1 ounce)
• 3-4 tablespoons chopped pecans or walnuts optional
• chopped chives optional garnish