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Honey Beer Bread and Butternut Squash Lasagna

Honey Beer Bread

I bought a 6 pack of Buffalo Bill’s Pumpkin Ale (at BB&B with a coupon) specifically for this recipe. The beer was good, the bread was great. Seriously friends, if you’re reading this right now, check your fridge for a beer and make this bread. The ingredients are simple, there’s no kneading, waiting for dough to rise, warming water for yeast. Easy and delicious.

Recipe from Gimme Some Oven

  • 3 cups all-purpose flour (I use wheat bread flour)
  • 2 Tbsp. sugar
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  • 2 Tbsp. honey
  • 12 ounces beer
  • 4 Tbsp. (half stick) butter, melted

Line a 9″ x 5″ loaf pan with parchment paper (or spray with nonstick). Whisk together the dry ingredients. In a separate bowl warm the honey in the microwave for about 5 seconds, then stir in the beer. Add the beer and honey (use a spatula to make sure you get everything) to the dry ingredients until everything is combined.

Pour half the melted butter into the loaf pan. Add the dough, use that spatula to spread it out in the pant. Then use a pastry brush to cover the dough with the rest of the butter.

Bake at 350 degrees until top is golden brown and a toothpick/knife inserted in the middle comes out clean. This was about 70 minutes for me. The recipe says 50-60 minutes, so start checking at the 50 minute mark. The bread is crunchy on the outside, sweet and soft on the inside, so good!

Butternut Squash Lasagna

I don’t make lasagna very often. It ends up being too much food and I get sick of leftovers. A huge squash and a bunch of fresh sage were hanging out in my kitchen all week. I jumped on Pinterest (of course) and decided to try the Roasted Butternut Squash Lasagna from Closet Cooking. I modified it include ground turkey and pasta sauce I needed to use up and crossed my fingers.

  • 11 lasagna noodles
  • 1 butternut squash
  • 1 Tbs. olive oil
  • 2 Tbs. balsamic vinegar
  • 1 tsp. salt
  • 1 tsp. pepper
  • 3 Tbs. fresh sage, finely chopped (about a handful)
  • 1/4 cup butter
  • 1/4 cup flour (I used white whole wheat, all-purpose is fine)
  • 3 cups milk/cream combination (I used 2 1/2 cups almond milk, 1/2 cup half and half)
  • 2 large cloves of garlic, minced
  • a small white onion, diced
  • a few dashes of ground nutmeg
  • 3 Tbs. fresh sage, finely chopped
  • 1/2 package 93% lean ground turkey
  • seasoning to taste (I threw in a generous shake of poultry seasoning, onion powder, garlic powder, salt and pepper)
  • pasta sauce (I used a 3/4 full jar that was in the fridge)
  • 3+ cups of cheese (I used what was left of a bag of shredded mozzarella and grated a bunch of parmesan, probably a 50/50 mix)

Unlike the honey beer bread, this lasagna is labor intensive. Leia and I spent a good hour getting everything prepped and assembled. Like always, my little chef sat on the counter and helped every step of the way. I can’t say enough how much I love being in the kitchen with her.

First I tackled the squash. The best way to take the skin off is with a wide horizontal vegetable peeler. Then get a really sharp knife and flex those muscles to cut it into 1″ size pieces. Toss the pieces with olive oil, balsamic vinegar, sage, salt and pepper. Spread the pieces in a single layer on a foil lined baking sheet and roast at 400 degrees for 30-40 minutes, stirring halfway through cooking. I had a huge squash so I roasted the full 40 minutes and let them sit in the oven with the temperature off until I was ready to assemble.

Boil a big pot of water for the noodles, add salt and let them cook about 8-10 minutes. Set partially cooked noodles on a baking sheet covered with a clean towel.

While the noodles were cooking I put the turkey and spices in my cast iron pan until browned. Add the pasta sauce to warm through, turn off the heat and move on to the next step.

Make the bechamel! I love when food sounds fancy but isn’t. Melt butter in a pan on medium heat. Add onions and cook until soft, about 5-7 minutes. Add the sage and garlic and cook for another minute. Add the flour and whisk until it gets clumpy and slightly brown. Add milk and stir occasionally on medium heat until thick and creamy, about 12-15 minutes.

Assembly time!

  • Spray a 9″ x 13″ pan with a little oil. I love my olive oil mister.
  • Line the bottom with noodles, I used 3 vertical and cut a noodle to fit horizontally.
  • Add the roasted butternut squash, top with 1/2 of the bechamel then 1/3 cheese.
  • Add another layer of noodles, top with turkey and sauce mixture then 1/3 cheese.
  • Last layer of noodles, last 1/2 bechamel, last 1/3 cheese.
  • Cover with foil and bake at 350 for 35-40 minutes. Remove the foil after 25 minutes so the top gets nice and golden. You can keep it in the fridge for a day, it will just need longer to cook after being refrigerated.

A picture of leftovers since I forgot to take a picture last night.

Sweetness from the roasted squash was a perfect balance to the savory turkey. Sage and the creamy bechamel tied it all together. It was a bunch of my favorite fall flavors all wrapped up in a single comfort food! I even enjoyed having leftovers for lunch.


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