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What Ya Got Cooking? Thanksgiving Edition

Chef Sascha Wolhandler is back with recipes that will inspire you to get creative with squash,  just in time for Thanksgiving. 

Here are some of the recipes she shared with Tom Hall:


2 inch piece of ginger peeled and diced

21/2 lbs of butternut squash peeled, seeded and chunks

1 Onion Diced

4 Tbs. olive oil

1 Tbs Coriander

1Tbs Curry Powder

1 Tbs brown sugar

Pinch of Cayenne Salt and Pepper

6 Cups Chicken Stock

CrèmeFraiche with Squeeze of Lime for Garnish


Pre heat oven to 375

Toss the butternut squash with 2 tbs. oil salt and pepper and roast 1/2 hour in 375 oven until soft ( check at 20 minutes)

In soup pot heat 2 tbs of olive oil

Add diced onion, and ginger, let them cook until softened

Add curry, coriander and brown sugar cook for minute or two for aromatics to perfume

Add stock and simmer for 15 minutes

Take soup and puree 1/2 with the squash, then puree other half- adjust seasonings- if desire sweeter add little honey and salt and pepper.

Serve soup with a dollop of crèmefraiche and squeeze of lime.


1 Tbs olive oil

2 lbs Butternut Squash

1/2 cup water

1/4 cup butter

1/4 cup flour

2 Tbs. of chopped fresh sage

3 1/2 cups of whole milk

Pinch of nutmeg

Pinch of cinnamon

Package of fresh lasagne noodles

1/3 cup parmesan Cheese grated

1/3 cup of shredded mozzarella

1/2 cup of ricotta

salt and pepper


Make Squash Puree

Heat oven to 375 degrees

Take cubed squash, toss with olive oil and salt and pepper

Place on cookie sheet

Roast till soft 35 to 40 minutes or until soft

Add pinch of cinnamon and pinch of nutmeg

Mash squash, add ricotta, salt and pepper to taste

Make Bechemel

Heat butter in saucepan

Add the flour to make a paste

Heat milk in a saucepan with salt pepper, and sage

Mix in the butter flour

Add the parmesan cheese

Sauce should thicken into a white sauce, adjust seasonings

Cook Lasagna noodles per instructions and drain


Lightly butter a 13 by 9 by 2 inch glass baking dish.

Spread some of béchamel on bottom of baking dish

Arrange lasagne noodles over béchamel

Spread the puree over the noddles and some of the béchamel over the puree , then sprinkle with mozzarella,

Repeat the process until all noodles are used top with béchamel and more shredded lasagna

Bake for 1 hour minutes until bubbling hot and cheese melted

Sprinkle fresh sage leaves on top. Let rest for at least 10 minutes before cutting

Spread the squash puree over noodles. Serves 8

Host, Midday (M-F 12:00-1:00)
Rob is a contributing producer for Midday.