Hello, NYC Fit Food Fashion! readers. My name is Bre and I’m an active lifestyle co-
blogger at bump & run with my friend, Ree, where we write about golf, running, fitness,
fashion, and everything in between that’s simply fun. I want to give Joanne a big thanks
for letting me take over her blog today while she enjoys her darling new arrival! I
imagine life is just perfect for her right now.
Thinking about Joanne and her new baby actually provided a bit of inspiration for
today’s post. I’m a mom myself and one of the challenges moms often face is finding
healthy recipes for our kids. The past few months my daughter, Gwyneth’s, preschool
class has been learning all about healthy food choices and paying particular attention to
learning all about fruits and vegetables. So even though Joanne has a long way to go
before she needs to worry about finding healthy food choices for her little one, I thought
I’d share one of my favorite veggie-packed recipes to fit in with my daughter’s school
Paleo Butternut Squash Lasagna
Prep time: 15 minutes
Cook time: 60 minutes
Set time: 20 minutes
Yields: 12 servings
• 1 lb ground beef – chicken, turkey, Italian sausage, or a combination also work well
• 1 red onion diced
• 3 cloves of garlic minced
• 1 medium-sized butternut squash
• 1 15 oz can tomato sauce of choice
• 1 15 oz can chopped tomatoes in natural juice
• 1/4 cup extra virgin olive oil
• 1 red pepper chopped
• 1 green pepper chopped
• 3 medium carrots chopped
• 1 cup fresh garden peas
• 1/2 cup mushrooms chopped
• 1 cup spinach chopped
• couple leaves of fresh basil diced
• salt and pepper
• freshly grated parmesan cheese, optional
• Preheat oven to 400F/205C.
• In a saute pan, brown the meat. Remove any or all the grease as desired.
• Add the onions and garlic, and cook until softened.
• While the meat is cooking, cut the top and end off the butternut squash and peel it. It’s
easier to peel the squash with a knife rather than a small peeler.
• Chop the squash in half near where the squash turns bulbous. Set the bulbous section
aside. Standing the now cylindrical part of the squash up, make 1/4 inch slices,
lengthwise (see picture below).
• Next cut the bulbous section of the squash in half, remove the seeds, and cut into 1/4
inch slices. These smaller pieces will be used to fill in sections during assembly.
• Set all squash slices aside.
• Next add the tomato sauce, tomatoes, olive oil, basil, and the remaining vegetables to
the meat pan. Cook for 10 minutes adding salt and pepper to taste.
• Using a 9×12 baking dish, pour some of the sauce mixture into the pan lightly covering
the bottom. This helps prevent the squash from sticking to the bottom of the pan.
• Next lay the plank-like squash slices over the sauce, trying not to overlap the pieces.
You can use some of the smaller squash pieces to fill in any blank areas.
• Add more sauce over the squash, then again lay more slices over the sauce.
• Repeat until all your ingredients are gone or you’ve reached the top of the baking dish.
Be sure to have enough sauce to cover the last layer of squash.
• Bake for 45 minutes or until bubbling and there are signs of a crispy, browned top.
• Let set for at least 20 minutes before cutting into it.
• Sprinkle with cheese if desired.
• Serve and enjoy!
One of my favorite things about this recipe is that it is completely customizable! For
example, when it’s just my husband and I eating (although this seldom happens since
my daughter loves it), I love to give it a little kick with a spicy variation by replacing the
regular tomato sauce with an arrabiata sauce. The same is true for all the veggies. I
include as many vegetables as possible so my family and I will get a full day’s worth, but
if you have picky eaters and can’t get away with sneaking in a few from the list above feel free to limit ones everyone will enjoy.
And don’t be intimidated by the amount of time it takes to make this recipe. Because of
all the heartiness of this recipe, it is incredibly filling and really lasts a long time. I will
make this on a Sunday and have helpings all week-long! You know though what the
absolute best part is? It’s kid approved! My daughter loves this recipe and asks for it all
the time. It doesn’t get any better than that!
I hope you all enjoy and a super congratulations to Joanne and her family!