Butternut Squash Plantain Lasagna with Chipotle Cream
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • 1 large butternut squash
  • 1 green plantain
  • 1 teaspoon olive oil
  • ½ onion, chopped
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • pinch of salt
  • 2 chipotle peppers in adobo, finely chopped
  • 2 ounces cream cheese
  • ½ cup Greek yogurt
  • 2 jars (16 ounces each) salsa verde
  • 9 small corn tortillas
  • 6-8 ounces Monterey jack cheese, shredded
  • Cilantro, roughly chopped
Instructions
  1. Prep the veggies: Preheat oven to 400 degrees. Peel the butternut squash. Then, chop off the longer portion of the squash. Save the round portion (the one with the seeds) for another recipe. Cut the long portion of the squash into slabs, slicing the pieces as thin as you can. Next, peel the plantain and slice it into very thin coins. Set the veggies aside.
  2. Make the chipotle cream: In a sauté pan, heat 1 teaspoon of olive oil over medium-high heat. Add the onions, cumin, chili powder, and salt to the pan. Sauté the onions for about 3 minutes until translucent. Remove from heat. In a medium bowl, add the onions, chipotle peppers, cream cheese, Greek yogurt, and lime juice, and stir to thoroughly combine.
  3. Layer the lasagna: Spray a 9 x 13 inch casserole dish with cooking spray. Layer the bottom of the dish with a splash salsa verde. Layer 3 corn tortillas over the top of the salsa. Using a spoon, drop half of the chipotle cream mixture in dollops 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, add a final layer of 3 tortillas on top and pour remaining salsa over the top.
  4. Bake: Cover the lasagna with tin foil and bake in the oven for 1 hour. Take out of the oven and sprinkle the cheese over the top. Put back in the oven and bake uncovered for 10 more minutes until the cheese is melted and bubbly. Cut into 6 pieces and serve with a sprinkling of fresh cilantro.
Recipe by Destination Delish at http://www.destinationdelish.com/butternut-squash-plantain-lasagna-chipotle-cream/