BURN bites: butternut squash + italian turkey lasagna

Alright, alright, alright… We KNOW we’ve been on quite the butternut squash kick, but we just cant get over how delicious and versatile this stuff is! Our latest Burn Bites recipe is a twist on a family favorite. We’ve taken lasagna to a whole new level by substituting the carb heavy pasta layers with low-calorie slices of squash! We lightened things up even more with a flavorful turkey sausage mixture and fat-free ricotta cheese. The result? Nothing short of award winning.

What You'll Need: For the Béchamel -

1/4 c. All Purpose Flour

1 1/2 c. Fat-Free Milk

2 c. Low Sodium Chicken Broth

Salt + Pepper To Taste

1 tsp. Chili Powder

1/2 tsp. Nutmeg

For the Filling (Meat Layer)-

1 pkg. (5 links) Italian Turkey Sausage

1/2 tbs. Olive Oil

3 Cloves Garlic (chopped)

3 c. Fresh Spinach

For the Filling (Cheese Layer)-

1 Tub (15 oz.) Fat-Free Ricotta Cheese

1 Large Egg

1/2 c. Shredded Mixed Italian Cheese

1 Medium-Sized Butternut Squash (peeled + cut lengthwise in 1/4 inch sheets)

How To Make It Happen:

Heat oven to 375 degrees and coat 9X13 in. pan with cooking spray. On the stove, bring broth and milk to a boil. Add flour, salt, pepper, nutmeg and chili powder - stirring constantly until mixture becomes thick (about 8-10 minutes). Remove from heat and set aside.

Drizzle olive oil into a medium-sized sauce pan, then add sausage links. Break apart links and cook through thoroughly. Set aside.

Add garlic to the pan and cook until golden. Incorporate spinach, then cover and set aside - allowing the spinach to wilt. Once spinach is wilted, add cooked sausage.

In a small mixing bowl, combine ricotta, egg and 1/4 cup of the shredded cheese.

Now for the fun part!

Ladle a small portion of the béchamel onto the bottom of baking dish and top with a layer of butternut squash. Layer squash with cheese, then meat, then béchamel. Continue layering until you run out of squash and top with a final layer of meat and béchamel, then sprinkle with remaining 1/4 cup shredded cheese. Cover with foil and bake for 40 minutes.

Finally, remove foil and bake an additional 5-10 minutes (until the top of your lasagna is golden brown).

BURN bites: cauliflower + butternut squash mash

butternut mash4
butternut mash4

Whether used as a side dish or a main course, seasonal winter squash is sure to please the palate and provide you with a simple meal time solution. While there are many to choose from, butternut squash is among our favorites. This particularly versatile gourd is packed with nutrients and flavor and can be prepared savory or sweet - depending on your preference and mood.

This recipe courtesy of Healthy Regards, Hayley , acts as an excellent accompaniment to any meal and can even be enjoyed the following day as a savory soup by adding a touch of broth to your leftovers!*

What You'll Need:

butternut mash1
butternut mash1

- One head of Cauliflower, trimmed and cut into florets

- One Butternut Squash, halved and seeds scooped out

- 4 oz Goat Cheese

- 1 cup Greek yogurt (example: Fage 6oz cup)

- 4 tablespoons unsweetened almond milk

- Salt and pepper

- Nutmeg and cinnamon to taste

How To Make It Happen:

butternut mash2
butternut mash2

1. Preheating oven to 400 degrees Fahrenheit.

2. Cut squash in half. Roast squash until tender. Usually about 45-60 minutes.

3. While squash is roasting make your cauliflower mash. Place cauliflower florets in a microwave safe bowl with milk, cover with a lid (do not forget the lid, it's necessary to retain the moisture) and cook on high for 8 minutes. Take out of the microwave, give it a good a stir, cover with the lid and microwave on high for further 6 minutes. While it's still hot and steamy, add the goat cheese, salt and pepper, and using an immersion blender (or using a stand blender) blend until smooth and creamy.

4. When your squash is done roasting allow to cool- or try your luck with it still warm- and scoop the flesh into the blender, add in your greek yogurt and blend until it is all mixed together, smooth and SO creamy!

5. After tasting, you may want to add a bit of nutmeg and cinnamon.

*Next Day Soup: Place leftovers in a saucepan and heat on medium, stirring constantly. Add liquid (preferably chicken or vegetable broth) until desired consistency is reached and all ingredients are warm and fully incorporated.