Leftover uses

Squash lasagna uses Thanksgiving dinner leftovers.
Traditions at holiday time usually include family getting together, eating a traditional meal and even watching a parade or sports games on television. Some would not even consider doing it any other way.

Our holidays are not always celebrated in a traditional way. Sometimes we are by ourselves for the holidays. With children grown and busy with their own lives they do not always come on the traditionally celebrated days. We choose to coordinate with them and pick a day that works for all of us.

When we hear of others that have no family to be with we invite them to join us. For us flexibility is the key to having good holiday gatherings.

Many who had a traditional Thanksgiving meal yesterday are now looking for ways to use the leftovers. Turkey and winter squash or pumpkin leftovers are great in this lasagna recipe. Our favorite winter squash is butternut but others work just as well. For those who prefer a vegetarian meal the meat can be left out.

Ingredients include:

2 tablespoons olive oil

2 onions, chopped

2 pounds Swiss chard or kale, tough stems removed, leaves washed and chopped

1 teaspoons salt

1 teaspoon black pepper

1 teaspoon sage

1 teaspoon nutmeg

3 cups winter squash or pumpkin, cooked and pureed

1 1/2 cups heavy cream

1 1/2 cups grated Parmesan

1/2 cup milk

9 cooked lasagna noodles

1 1/2 cups chopped turkey or chicken meat, cooked

Cooking directions:

In a large frying pan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high and add the chard, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/2 teaspoon nutmeg. Stirring until the chard is wilted and no liquid remains in the pan, 5 to 10 minutes.

Heat the oven to 400 degrees. In a bowl, mix together the pumpkin/squash, cream, 1/2 cup Parmesan, 1 teaspoon salt, and the remaining 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/2 teaspoon nutmeg.

Pour the milk into a 9-by-13-inch baking dish. Top the milk with one third of the noodles. Then spread one third the pumpkin mixture over the noodles and half the meat. Layer half the Swiss chard over the pumpkin/squash and top with a second layer of noodles. Repeat with another layer of pumpkin/squash, meat, Swiss chard and noodles. Spread the remaining pumpkin mixture. Sprinkle with the remaining 1 cup of Parmesan. Cover with aluminum foil and bake for 20 minutes. Uncover and bake until golden, about 15 minutes more.

We are always thankful for the time we can spend with family and friends whether it is on a holiday or some other day. Our memory banks are always full of good times we can remember whether others are with us or not. Whether it was with loved ones or just memories we hope everyone had a good Thanksgiving.