Happy Tuesday, week starter.

Last week was completely crazy, I didn't post on Friday but here's some pictures from the weekend. We went to a Halloween party on Friday night, poor hubby was sick and only lasted about an hour. Saturday he was still sick, stayed in bed almost all day but was feeling a little better to watch the world series. Sunday we took a nice drive just the two of us, the we watched the SF Giants sweep the Tigers.

 

 

 

 

 

 

 

 

1.  Witch and Che Guevara 2. w/the girls 3. the boys 4. View at our friend home in Mountain Ranch (where we drove to) 5. Halloween 2007, Inmates 6. Halloween 2010, French man & French maid (my favorite), I can not find pictures from 2008 or 2009 I am on a mission to locate them!

 

Have a Safe and Happy Halloween!

Butternut Squash Lasagna

I have been following Proud Italian Cook for quite some time, I love her recipe and her photos.  She recently posted Individual Butternut Squash Lasanga w/Infused Bechamel, I love butternut squash and knew it was a must try. My squash was a fatty so instead of doing thre slices of squash stacked I only did two. The taste was fabulous I changed the filling recipe just a bit. I hope you try this recipe it was delish, you won't even miss the pasta!

 

Prep

Preheat oven to 375 degrees.

Rinse squash and then peel.

Slice squash into 1/4 inch slices, sprinkle with salt & pepper.

Bake for about 15 minutes or until tender (oven temp and times may vary), take out of oven.

 

Bechamel Sauce

5 Tbsp. Butter

5Tbsp. Flour

4 cups reduced fat milk

5 sage leaves

1/2 c shredded parmesan

 

On medium heat melt butter and whisk in flour. Keep whisking until flour has turned a slightly darker shade about 2 minutes, whisk in milk, sage leaves and parmesan cheese keep whisking , reduce temp to low. Sauce will thicken.

Filling

1/2 cup ricotta

1 cup cottage cheese

1/2 cup shredded mozzarella

1 to 1 and 1/2 cups chopped baby spinach

Salt & Pepper

 

Mix together and set aside.

 

Put Together

Ladle some bechamel on the bottom of the pan then place a layer of squash, then filling, then bechamel and repeat. Bake for about 10 to 12 minutes or until cheese is bubbling, serve immediatly and enjoy!

 

 

 

 

 

 

 

 

Hair #3

Third attempt at french braiding my own hair, I was so intimidated for so long. I'm getting better, Fridays attempt was terrible. But today is much improved!