The sweet squash + hot savory sausage = hot damn! Via http://www.health-bent.com/beef/paleo-butternut-squash-lasagna it just looked too perfect that I didn’t want to add too much twentysomething twist. If you’ve found zucchini lasagna to be a bit too bland for your liking: this is the paleo lasagna for you! Butternut squash is like a creamy dreamy sweet treat since giving up refined sugar.
Butternut Squash Lasagna:
½ lb Italian sausage
1 small red onion
3 garlic cloves
¼ red bell pepper
1 tbsp olive oil, coconut oil or bacon fat
1 small butternut squash
Preheat oven to 400F
Chop up red pepper, garlic, and onion and start sautéing in skillet over medium heat.
Add sausage to pan and cook until browned.
Stir the contents of the pan with the tomato paste, basil and oil: voila sauce!
Slice your butternut squash into lasagna-like slivers. I’ve found medium-thin to be best. Make sure you scoop out all the gourd-guts and peel it.
Start pouring your layers into a baking dish (8×8 or the like): sauce, sqash, sauce, squash, sauce, squash, ending with sauce.
Bake for 45 minutes until bubbly and brown.
Let cool for AT LEAST 30 minutes, and then package that baby up!