Things are getting crazy over here in the Destination Delish kitchen. We’re using butternut squash and corn tortillas in place of lasagna noodles and completely southwesternizing (new verb!) one of the most beloved Italian dishes of all time. Now before you shake your head at me, let me show you how this crazy mash-up of flavors came to be.
It started with a dream (a craving for enchiladas, really) to marry one of the most delicious autumn vegetables (aka butternut squash) with a unique banana look alike called the plantain. I imagined that marriage layered inside corn tortillas with a splash of greek yogurt and chipotle peppers and a healthy dose of salsa verde. And Boom. The Butternut Squash Plantain Lasagna with Chipotle Cream was born…in my head, at least.
First though, let’s talk about the elephant in the room. The plantain. Much like a regular banana, green = unripe and yellow/brown = ripe. The differences: Green plantains have a starchy, potato-like quality in taste and texture. Yes, mashed plantains and plantain chips exist and they are amazing! Yellow plantains are sweet, making them perfect for caramelizing in a decadent dessert. For this dish, we’re rolling with the green! Plantain peels are a bit tougher than bananas, so follow this spoon technique to peel.
- Cut off both end tips of the plantain.
- Take a sharp knife and make a small incision down opposite sides of the plantain. (2 cuts total)
- Then, grab a spoon and turn it hump side up and use it to get underneath the peel as you work your way down. The peel should easily loosen up.
Are you overwhelmed? Don’t be! Once your plantain is ready and your squash is peeled and cut, it’s smooth sailing.
Saute an onion and add in some classic southwestern spices. Combine with greek yogurt, cream cheese, and chipotle peppers.
Now that we’ve met the main characters in this culinary matrimony, let the layering begin! Layer #1: Salsa verde + corn tortillas
Layer #2: Chipotle cream mixture
Layer #3: Plantains
Layer #4: Butternut squash
Then, REPEAT! For the last layer, top the squash with 2 corn tortillas and a final shower of salsa verde.
Pop into the oven. When finished baking, layer some shredded jack cheese on top. Cut yourself a big ol’ slice and top with fresh cilantro and a spoonful of sour cream if you so desire.
That bite right there is a match made in flavor heaven. Sweet butternut squash, hearty chunks of plantain, velvety and spicy chipotle cream, and tangy salsa verde. Flavor explosions all around! I’ve made this 4 times in the last 2 months. The leftovers are incredible!
- 1 large butternut squash (about 1½ pounds)
- 1 green plantain
- ½ onion chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- dash pepper
- 2 chipotle peppers en adobo, finely chopped
- 2 ounces cream cheese
- ⅓ cup nonfat Greek yogurt
- 1 tablespoon lime juice
- 1 jar (16 ounces) of salsa verde
- 6 small corn tortillas
- 1.5 ounces or ⅓ cup Monterey jack cheese
- ¼ cup cilantro, roughly chopped
- Preheat oven to 375 degrees. Peel the butternut squash. Then, chop off the long portion of the squash. Save the round portion for another recipe. Cut the long portion of the squash into thin slabs, slicing the pieces as thin as you can. Next, peel the plantain and slice it into ¼ inch thick coins. Set these veggies aside.
- In a sauté pan, heat 1 teaspoon of olive oil over medium-high heat. Add the onion, cumin, chili powder, salt, and pepper to the pan. Saute the onions for about 3 minutes until translucent. Remove from heat. In a medium bowl, combine the onions, chipotle peppers, cream cheese, Greek yogurt, and lime juice.
- Spray a 9 x 13 inch casserole dish with cooking spray. Layer the bottom of the dish with a ½ cup of the salsa verde. Layer 2 corn tortillas side-by-side over the top of the salsa. Using a tablespoon, drop 6 dollops of the chipotle cream evenly over the tortillas. Then, layer half of the plantain coins evenly over the tortillas and chipotle cream. Next, layer half of the butternut squash pieces over the plantains. Repeat the layering process with the salsa, corn tortillas, chipotle cream, plantains, and butternut squash. Then, top with ¼ cup of salsa and add a final layer of 2 tortillas. Pour remaining salsa over the top.
- Cover the lasagna with tin foil and bake in the oven for 1 hour. Take out of the oven and remove tin foil cover. Sprinkle the cheese over the top. Put back in the oven and bake uncovered for 10 more minutes. Cut into 6 pieces and serve with a sprinkling of fresh cilantro.
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 261 Fat: 10g Carb: 39g Fiber: 5.5g Protein: 7.3g Sugar 8.9g Sodium: 764mg
Weight Watchers Points (calculated on member website)
WW: 6 Points Plus