This autumn lasagna was inspired at the Portland Farmer’s Market amid the baskets of pumpkins and squash and the piles of kale. Since the air is cooler, I naturally gravitate towards rich food, and this certainly is that. Layers of kale, italian sausage, sugar-pie pumpkin béchamel, herbed-ricotta, and fresh mozzarella marry perfectly between lasagna noodles. The béchamel base is that of the one-and-only Julia Child with some pureed cooked pumpkin and nutmeg added for depth.
Don’t let homemade mayonnaise intimidate you. If you have a whisk and a bowl, you can make it, though I recommend making it in a food processor or blender unless you are a hairstylist or one of those crazy people who like to do CrossFit. In both cases, whisk away; your arms can handle it.
Roasted butternut puree is mixed with apple cider, pumpkin pie spice, and sweetened by maple syrup. This clean recipe tastes great on crackers with goat cheese, mixed into yogurt, or to eat by the spoonful. You could easily can it, too for a taste of autumn in the middle of winter.
The golden, curry colored birch trees and the cranberries that grow under them are the inspiration for this dish. Cranberries, curry powder, honey, brie, and puff pastry is all it takes to encapsulate the flavors of fall.