So speaking of time flying...we got a bit of a 'fast forwards' on the seasons this weekend. As I'm sure you've heard (OR WITNESSED if you're from the northeast!) we had a surprise snowstorm on Saturday! I never thought I'd see the day where we had a "White HALLOWEEN"J hehehehehehehe....
I thought it was WAY too soon for "snow on my neighbors roof Sunday"J
So a warm & cozy breakfast was certainly in orderJ And as much as I'd like to say that I went with my original plan and made Amee's awesome-looking pumpkin bread recipe from scratch...alas, this is the Trader Joe's boxed variety. I must say...it's none too shabby, esp. when it only takes 3 minutes to throw together and into the oven....
OK, OK...so I didn't even throw it together...Scott didJ But it was QUITE a lovely scent to wake up too!
And our warm & cozy theme extended allll the way to dinner. Also involved in dinner?? MORE PUMPKIN in this "Autumn Golden Vegetable" Lasagna...
And what made this dinner go from 'a headache' to 'a hurry'?? Swapping out the noodles for these:
Now if you're going out of your way to make a "classic lasagna"...please, do not go this route (my Grandmother would want me to tell you this!), but as a skeptic, I must say that this swap was NOT bad at all! You really couldn't tell THAT much of a difference, PLUS it cooks in about 1/2 the time. Not a bad advantage??
First you start out by cooking up 2 cups of butternut squash in 1 cup of water until they are soft (about 13 minutes)...
While the squash is cooking, you can work on the white sauce...
Melt 2 tablespoons of butter in a small saucepan and add 4 diced shallots. Cook until the shallots are translucent. Next, whisk in 1/4 cup of flour and cook for 2 minutes before whisking in 2 cups of milk. Bring to a boil and continuing whisking constantly until the sauce thickens (about 2-5 minutes). Remove from heat and stir in about 1/4 cup Parmesan cheese and salt & pepper to taste.
And finally, combine your last layer: 1 (15 oz. can) pumpkin puree with 1 egg....
After your butternut squash is cooked, line up all of your layers and get to work!
Spray an 8 inch square pan (or 2 loaf pans if you don't have an 8 inch pan like us!J) with nonstick cooking spray, a layer of white sauce and enough eggroll wrappers to coat the bottom of the pan (after dipping the wrappers in water to rinse off the starch). Next, layer up the lasagna with a layer of pumpkin and then a layer of shredded cheese (we used Gouda and it was sooo good!)
Next up...another layer of wrappers, a cup of white sauce and a layer of butternut squash...
...and then repeat all of the layers, ending with a layer of noodles and white sauce. Cover & bake for 30 minutes at 400. Lastly, remove the foil, top with remaining gouda cheese & bake until bubbly (about 10 minutes.) Remove from oven and let cool for 15 minutes before slicing (this lets all the layers 'firm up'.)
And wallah....Easy & SUPER SEASONAL veggie lasagna! It was amazing how much flavor was in this dish when combining the pumpkin, squash, gouda cheese & Parmesan tinged white sauce. Delectable & simple. We'll definitely have this again!
Oh! And since it's Monday, I thought I'd share my workout schedule from last weekJ I'm pretty proud since it had been a BIT slow going since our return from our trip, but nearly everyday last week I jumped out of bed excited to get a workout inJ (We'll see what THIS week bringsJ)
Sunday: 45 minutes park walk
Monday: 30 minutes dance & weights + 45 minute walk
Tuesday: 45 minute "Power Squad yoga" (my arms felt like they were going to break off for DAYS!)
Wednesday: 2 mile "Walk away the pounds" + 45 minute walk
Thursday: 30 minute "Prenatal" yoga (wayyyy harder than I expected!) + weights
Friday: 45 minute walk
So hope you guys have a fun HALLOWEEN night! We'll be enjoying ours with our "traditional dinner" (more about that tomorrow!) and probably handing out candy to the 6 kids that show up at our doorJ hahahhahahahaa...have a good night!