Zucchini is getting a 2025 upgrade as chefs find new ways to use it beyond zoodles. Restaurants are taking this versatile ingredient in bold new ... Read moreThe post Zucchini ...

Cups Unsalted Cashews 2 cups water 1 Teaspoon Minced Garlic 1 Teaspoon Chopped Thyme 2 Teaspoons Nutritional Yeast 2 Cups Flour 2 1 ⁄ 2 Tablespoons Olive Oil 1 Bunch Parsley 1 ⁄ 4 Cup Canola Oil 2 Aco ...

White Lasagna There are two classic ways to make lasagna: one just cheese and the other with a creamy béchamel sauce. This is the latter and also features layers of yellow squash, spinach, and pesto.

1. In an oven safe casserole pan add one cup of butternut squash soup to the bottom of the pan making sure that the bottom is fully coated. 2. Next shingle in three lasagna boards. 3.

In large bowl, toss squash slices with oil, cinnamon, nutmeg and 1/4 teaspoon salt; arrange squash in single layers on 2 large, rimmed baking sheets. Roast 30 minutes or until tender, switching ...

Transfer the squash to a mixing bowl and mash until smooth. Set aside. Make the béchamel sauce. In a saucepan, melt butter over medium heat.

Add salt and pepper, then cover the skillet and simmer for 20 minutes. Transfer the squash to a mixing bowl and mash until smooth. Set aside. Make the béchamel sauce. In a saucepan, melt butter over ...

Butternut squash lasagna. Photos by Keri White Although this dish has a decidedly autumnal tinge, many farmers markets are still selling various varietals of squash, so it allows for the showcasing of ...

2. While the squash is cooking, in a tall, large pot, bring generously salted water to a boil. Cook the lasagna sheets for 2 minutes less than the box instructions indicate, then drain and set aside.

Lightly oil a 9-by-13-inch glass casserole dish. Place a layer of lasagna noodles on the bottom of the pan, top with one-third of the lentil mixture. Top with one-third of the white sauce.