This time of year so much thought is given to one big meal – what’s on your holiday table, what sides will you serve, what about dessert? But, I started to think about all those in between meals with friends and family.
One of the awesome things about the holidays is not only do you get to have one big celebration on a specific day, but throughout the whole season you get to catch up with friends and family that are in town.
There are all these meals that happen in between that I think deserve a special recipe. I imagine a group of college friends sitting by the fire, sipping on wine or boozy hot chocolate, laughing. I was about to list some random things said friends may be laughing about, but then my brain started pulling from my own college experiences and I stopped. Laughing. Period. You can project your own glory day experiences into this imaginary scenario.
Anyway, in this cozy scene, I want them to eat something hearty. Something bubbly and cheesy and one of those dishes that everyone kinda fights over the last piece.
While this recipe is amazing in its own right and can make for a delicious meal any day of the week, it also doubles as a fun addition to your Thanksgiving table. The hearty, cheesy feel is the perfect nod to your traditional lasagna but the butternut squash noodles add a fun, modern twist that will have everyone talking.
I am always eyeing up Le Creuset cookware, so when they reached out about working together I knew some bright and cheery pieces would take my holiday recipes up a notch. Together we are showing you how to #gatherwithcolor this Thanksgiving, adding a splash of fun to your flavorful holiday meals.
Since Le Creuset products are so reliable and versatile and beautiful, I was really excited to think through some meals that would work both on the holiday table but also be easy enough to throw together for some in-between meals.
I love my Le Creuset round dutch oven (how gorgeous is that indigo color?!) because it’s so sturdy and made with such quality and care. It’s one of those cookware pieces that lasts and is handed down through generations.
It took me so long to pick what color I wanted for my round dutch oven, but I knew I wanted something bold. I love the splash of color when you add the dish to the table, I feel like it really just elevates any meal you make in it.
This time of year gets so busy with the boys and all their after school activities and homework, so having a meal prepped in my dutch oven that I can just pop in the oven and be done with makes my life run so much smoother. Ladies and gentlemen, I present to you one pot butternut squash dutch oven lasagna.
It’s insanely amazing. The butternut squash “lasagna noodles” add a nice sweetness to the dish and because they are literally just shaved butternut squash, it keeps the meal low carb and gluten free.
I kept eating it, and eating it, and eating it. Peeking over at Jaryd also eating this meal, wondering if it actually WAS as amazing as I thought it was. And, it was. He confirmed. It’s amazing and it’s everything you want it to be.
This is the kind of meal that is great for any easy weeknight dinner. But, it’s also exciting and flavorful and makes for a delicious side for that big holiday table dinner.
Anyway, get out your dutch oven, I promise you will be making this dish on repeat! I can’t wait to hear what you think!Print
You’ll love this one pot Butternut Squash Dutch Oven Lasagna! It comes together so easily and is such a crowd pleaser! Delicious ow carb + gluten free meal!
- 8 oz. whole milk ricotta
- 1 egg
- ½ cup chopped parsley + more for garnish
- 1 butternut squash (not all will be used)
- 3 tablespoons refined coconut oil
- 1 sweet onion, chopped
- 3 garlic cloves, minced
- 1 lb. grass-fed ground beef
- 24 oz. marinara sauce
- ½ teaspoon sea salt
- 2 cups shredded mozzarella cheese
- 1 cup Parmesan cheese
- Set the broiler to high.
- Mix together the ricotta, egg, and parsley in a medium bowl and set aside.
- Cut the small end off the squash. Hold on to the larger bell part of the squash and use a vegetable peeler to peel and discard the outer skin.
- After the skin is discarded, continue to use the vegetable peeler to press hard and shave larger, thicker pieces off the neck of the butternut squash. They should form about 3 – 4 inch long rectangles. Place in a bowl and set aside.
- Melt the coconut oil in your dutch oven over medium-high heat. Add the onion and cook for 10 minutes stirring frequently. Add the garlic and continue to cook for another 5 – 10 minutes, stirring frequently until the onions are golden brown and caramelized.
- Add the ground beef and use your spatula to break up the meat. Cook until the meat is no longer pink and is browned, about 5 minutes.
- Add the marinara and sea salt and stir. Bring to a bubble and then transfer to large bowl or large liquid measuring cup.
- Clean out the dutch oven and add about ½ cup of sauce to the bottom.
- Line the butternut squash lasagna noodles on top of the sauce across the bottom of the dutch oven.
- Pace dollops of the ricotta mixture on top and use a rubber spatula to spread it out on top of the squash noodles.
- Sprinkle with some shredded mozzarella and Parmesan. Add another layer of meat sauce followed by squash noodles, followed by a ricotta layer, followed by another shredded cheese layer.
- Continue the layering process for another 2 layers (4 – 5 total). Cover the dutch oven with the lid and cook stovetop over medium heat for 10-15 minutes.
- Remove the lid. At this point I like to sprinkle a litttttle extra cheese on top. Then, Place the lasagna under the broiler for about 5 minutes until the top is golden brown and bubbling.
- Let sit for 5 minutes. Garnish with chopped parsley and enjoy!
Thank you so much to Le Creuset for sponsoring this post! I love working with my favorite brands and couldn’t be more thrilled and honored they support The Toasted Pine Nut! xo