from Juli Bauer (paleOMG)
A good friend of mine, Karen, shared this recipe with me a month or two ago and it is AMAZING!! Such great flavor. I highly recommend giving this one a try. You can click on the link above for the recipe right from Juli Bauer's blog, or read below as I've made a few adjustments (mostly quantities).
• 2 medium to large butternut squash
• 2 heads of garlic, roasted
• 1 yellow onion, diced
• 2 1/2 lbs of chicken, diced
• 5 tbsp extra virgin olive oil
• 1 14oz can coconut milk
• 2 -3 cups tomato sauce (I used Bionaturae's Organic Strained Tomatoes)
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• salt and pepper to taste
1. Preheat oven to 400 degrees F.
2. Cut the end off of each garlic bulb to expose the cloves. Wrap in aluminum foil and put in the oven for 20 to 25 minutes.
3. Cut butternut squash into thin slices. There are a few different ways to do this. I cut off each end of squash and then cut off the "neck" from the "bottom". I then stand up each section of squash and use a sharp chefs knife to peel the squash. I cut the bottom or round part of the squash in half lengthwise to scoop out the seeds and flesh. I used a mandolin to cut the squash into thin slices. You could also use a sharp knife (being very careful of your fingers) or a food processor (with chopping blade). The goal is to end up with thin slices as large as possible for layering. Set squash aside.
4. Dice the chicken if you haven't already. Add some olive oil to a large sauté pan over medium-high heat. Add diced onion (stir occasionally to coat and release flavor). After a few minutes, add chicken and a touch of salt. Let the chicken cook over low heat (stirring occasionally) while you make the sauce.
5. Add roasted garlic cloves to the food processor (using either a fork or by simply squeezing the cloves out). Add olive oil and process into a paste. Then add coconut milk, tomato sauce, basil and parsley. Process until saucy. Add salt and pepper to your liking.
6. Once the chicken is almost done cooking, remove from heat and prepare to layer your ingredients.
7. Add a thin layer of sauce to a 11x13 inch deep baking dish. Then add a layer of squash, a layer of chicken and a layer of sauce. Repeat until you use up your ingredients, making sure to end with a layer of squash and a layer of sauce.
8. Bake uncovered for 45 - 50 minutes. Squash should be tender. Allow lasagna to rest for 20 minutes before cutting.