Gobble Gobble!!

Challenge:
Let's talk turkey. What are you fixin this Thanksgiving??? Re food???

Thanksgiving is probably my most favorite holiday. I remember my grandmother asking me each July to help her plan her menu. This is something that I will never forget. Now, since she is no longer with us, I do try to "plan" my menu in July, just like she did. Thisis what we are planning to have:

• Appetizers: Stuffed mushrooms, spinach & artichoke dip, mini quiches, and baked clams
• Salad: Mesculun greens with gorgonzola, pears, walnuts, and a raspberry dressing
• Dinner: Turkey, Stuffing (2 different kinds), Sweet Potato Pie, Roasted Garlic Mashed Potatos, Baked Peas with caramelized onions and bread crumbs (these are SOOOO good!), Cauliflower mash, and my all time favorite (as well as my friends and family is): Butternut Squash Lasagna. (see recipe below) It seems now that ever since I started making this lasagna (about 2 years ago) it is requested now for every holiday throughout the year.
• Dessert: Low carb cheesecake for my sister :), Pumpkin Cheesecake for the rest of us :), homemade icecream sandwiches for my fiance, and either a chocolate "dirt" cake, or a poke cake. (haven't decided yet)

When making the Butternut Squash lasagna, I have found that pre-cut fresh squash works well. (I buy it in my local Wegmans, but I am sure you could ask you produce manager at your local supermarket to order it for you) I also omit the ameretti cookies, and I do not saute the squash in oil. (I boil it) - This year I am going to modify it some to be WW friendly. I am so sure it will be delish!!!!!

Butternut Squash Lasagna - Giada DeLaurentis - Everyday Italian

Cook's Note: The no-boil lasagna noodles can be substituted with fresh spinach lasagna sheets. Look for fresh lasagna sheets in the refrigerated section of specialty markets.

1 tablespoon olive oil 1

(1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes

Salt and freshly ground black pepper

1/2 cup water

3 amaretti cookies, crumbled

1/4 cup butter

1/4 cup all-purpose flour

3 1/2 cups whole milk

Pinch nutmeg

3/4 cup (lightly packed) fresh basil leaves

12 no-boil lasagna noodles

2 1/2 cups shredded whole-milk mozzarella cheese

1/3 cup grated Parmesan

Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
Position the rack in the center of the oven and preheat to 375 degrees F.
Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Enjoy!!!