BUTTERNUT SQUASH BREAKFAST CASSEROLE RECIPES

Steps:

• Combine all ingredients except thyme leaves in inner pot of a 6-quart Instant Pot.
• Close and lock the lid of the Instant Pot. Turn the steam release handle to “Venting” position. Press [Slow Cook], and use [Adjust] to select “Less” mode.
• Press [-] or [+] to choose 6 hours cook time. When time is up, turn cooker off. Remove lid. Discard bay leaf.
• Purée squash mixture with an immersion blender until smooth.
• Ladle soup into bowls. Garnish with thyme leaves, if desired. Enjoy!

Steps:

• Bring a large pot of salted water to a boil.
• Add butternut squash and cook until soft.
• Remove squash with a slotted spoon, reserve about 1 cup of the water and set aside, then blend until smooth with an immersion blender, adding 1/4 cup  of the reserved liquid to thin out.
• Meanwhile, in a large deep non-stick skillet, add the oil, sauté the shallots and garlic over medium-low heat until soft and golden, about 4 to 5 minutes. Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little more of the reserved water to thin out to your liking. Stir in 2 1/2 tablespoons of the parmesan cheese and set aside.
• Preheat oven to 350°F.
• Ladle about 1/2 cup butternut sauce sauce on the bottom of a 9 x 12 baking dish.
• Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl.
• Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry.
• Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
• Ladle about 1 cup of sauce over the noodles in the baking dish and top each one with 1 tbsp Italian cheese blend.
• Put foil over baking dish and bake for 40 minutes, or until cheese melts and everything is hot and bubbly. Top with parsley and serve.
• To serve, ladle a little extra sauce on the plate and top with lasagna roll.