SoOo dreamy.
. Except that I want to be able to make it when I get home from work, and it's nearly impossible to make a lasagna quickly. Even the frozen boxed stuff bakes for 90 minutes.is one of my vegetarian dinner standbys, but it still takes a while to cook. Delicata squash, with its thin, edible skin, is one of the fastest cooking squash I know.
I started off by slicing delicata squash thin and roasting the slices on a sheet tray, which made the final casserole cook super quick. While the squash roasted, I put together a creamy mixture of ricotta and mozzarella, which I then seasoned with roasted garlic and thyme from the squash pan. For texture and crunch, I leaned on a, and added in hazelnuts and bread crumbs. To fill it out, and for some pretty green color, I stirred in lacinato kale.
Thinly sliced delicata squash and kale mix together into a casserole that I want to eat every night this winter.When it all came together—in just about 45 minutes total!—my first version was good, but the dish felt a little dry. So to give the casserole some moisture and a little sour-sweetness, I added some quick-pickled golden raisins. This was the perfect finishing touch; I loved the tart bite they added to this rich dinner.
The cheesy casserole works great as a side dish for veg-eaters and carnivores alike, but pair it with a simple green salad and you’ve got a lasagna-like vegetarian casserole for dinner any night of the week. Just the hearty, wintery,
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