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Butternut Squash Lasagne

A filling fall Paleo/Keto/AIP recipe




Wellness goes beyond physical exercise. Your gut is a huge part of the immune system. When your gut is not in balance or doesn't feel good the rest of your body and your mind is also impacted.


I have been on various elimination diets targeted to cut inflammation from the diet for 8 years now. Cutting out gluten, legumes, most dairy, and nightshades has been a lifestyle change, but completely worth it.


I have more energy, zero bloating, reduced anxiety, no acid reflux, less irritability, better sleep, and reduced skin irritation.


With this lifestyle change came a new found hobby...cooking! With all my dietary restrictions I have had to get creative with my meals and plan ahead.


Most of often I find a Paleo, Keto, or AIP recipe that I can tweak to my taste. I use my intuition and it normally gives me a unique and delicious meal.


Just as a similar lasagne recipe led me to this comforting and flavorful dish....

-First, prep the Butternut Squash by cutting the squash in half and roast in the oven for 40-60 minutes, depending on size. If you are like me and cannot cut the squash in half before roasting, stick the whole thing in the oven to soften until you can cut through easily. Once you have access to the seeds, scoop them out and discard.


-Once soft, scoop the squash meet into a blender, add 1/4 cup olive oil, 1 tbs ghee, 1/4 cup of choice of dairy free milk (I use oat milk), 1 tsp salt, 1 tsp garlic powder (can season to taste). Blend into puree, this is your sauce.


-Next, cook up ground turkey with garlic powder, salt, chives, and basil (seasoned to your liking), once turkey is mostly cooked chop up one onion and add, then add the green of your choice (I used Swiss chard, but kale or spinach could also be used). Lastly, add goat cheese chèvre to melt and mix in the meet mixture.


-Now comes the boiling of your gluten free lasagne noodles (another option could be thin slices of zucchini, I have not tried this option so I do not know how well it would pair with the butternut squash).


-Finally, comes the layering of the casserole. Spread a thin layer of the squash puree. Lay noodles, puree, meat, then noodles again. Repeat with puree, meat, and noodles. Layer until you begin to run out of filling, plan accordingly to end with puree on top, then shred cheddar cheese on top.


Oven preheated to 375 bake casserole for about 35 minutes and viola!

For original recipe where I found my inspiration visit Fed and Fit

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