Okay guys, I promised you last week I would give you this recipe. Now you know how to make the delicious sauce that goes with this, you are reading to make the butternut squash lasagna itself!

You guys, this butternut squash lasagna is SO GOOD! I won't pretend that it is really Italian at all. And not just because my sister in law would beat me up for trying to lie to you like that. I am pretty sure if you go to Italy you are not going to find this butternut squash lasagna anywhere.

However, there is plenty of cheese, so I think I'll be forgiven.

I've been trying hard to swap out meat in our recipes for more vegetable based proteins. We aren't going totally vegetarian or vegan like Maddy, but we are trying to be more plant based. I spruced up the protein in this lasagna with some tofu. Don't worry guys, tofu does not have a strong flavor so if you haven't really had tofu before it is not going to be the signature part of this dish.

So lets review everything in this recipe: butternut squash, tofu, pumpkin, and cheese. This butternut squash lasagna is fall on a plate. 

Also, as you can see from my photo, I used zucchini as lasagna noodles. That really wasn't my plan originally. However, PH is gluten free and we did not have enough gluten free lasagna noodles for this, so I pulled out my mandolin and sliced up some zucchini to use for the rest of the layers.

They are really interchangeable here and if you want to bulk up the veggie content then go ahead and use all zucchini! You can check out my post here on how to make zucchini lasagna noodles.

I know you are going to love this butternut squash lasagna with pumpkin pasta sauce. It is a warm, comforting fall hit!

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You know, I've gotta say that there are some people in my life that don't believe that pumpkin goes with everything.

Don't be one of those people. Those people are sad.

Pumpkin goes with everything. I really love finding new dishes and sprucing them up with pumpkin!

This week I made one amazing lasagna. It was vegetarian, and easily vegan. I will blog about it next week. First though, I need to blog about the sauce I used. Because it was fall, so I definitely had pumpkin in that pasta sauce. No regrets. I am probably also going to make spaghetti and use this pumpkin pasta sauce, because it is amazing.

Also, it is so easy to make, and you can make a lot at once and then can it and store it and use it again and again. So whatever pasta dish you have planned, you can throw some of this pumpkin pasta sauce on it.

Vitamin A everyone. Pumpkin, tomato, garlic, and Vitamin A everywhere.

There is truly nothing better.

So, here is how you make Pumpkin Pasta Sauce. Then, you can can it. Then you can save it. Then you can use it again and again in all your dishes that require sauce. Pumpkin sauce guys. It will change your life.

Pumpkin Pasta Sauce
Ingredients:
1 15 oz can canned pumpkin
1/2 cup vegetable broth or water
2 TBSP olive oil
1 small can tomato paste
3 Roma tomatoes, diced
1/4 yellow onion, diced
1 TBSP garlic
2 tsp salt
2 tsp pepper
1 1/2 tsp Italian seasoning

Directions:
Add all ingredients to a pot over medium heat. 
Stirring occasionally bring to a simmer and heat for about ten minutes to let the flavor of the seasoning get well incorporated.

You can use immediately and store any unused sauce in the refrigerator for a week. Or you can can it and use it when you'd like. For canning directions, use the directions for canning found in this post.

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You guys, handmade monthly is a little bit on hold today so j/k, this is not handmade monthly, it is Renny's Recipes!

The weather here has been amazing. Usually when fall rolls around here in Phoenix everything is same old same old. It is still hot, just not as hot as it was in August. This week has been cool and rainy, and it is filling us with endless joy! My little one always "want to splash puddles!" 

Well, with this cooler weather I want some fall food, but I also want some Mexican food, because I am a human.

These Butternut Squash Enchiladas with Pumpkin Enchilada sauce are the perfect solution!!!

They are easy to make vegan too, just use your favorite vegan cheese instead of regular cheese and bam! Vegan.

Our house has become a gluten free house. I found these gluten free flour tortillas and I have to say, they are amazing. My toddler mostly just wanted to eat her tortilla for dinner. 

I highly recommend them, even if you are not gluten free!

Anyway, the pumpkin enchilada sauce in this recipe is AMAZING! Look, when people tell me that pumpkin doesn't go with everything I know that they are wrong because I have tried pumpkin with everything and, it DOES! Pumpkin can be sweet or savory and the pumpkin with the smoked paprika is just... heavenly.

Also, you can't go wrong with a pumpkin/butternut squash combo.

Make these enchiladas, you will have no regrets.

Butternut Squash Enchiladas with Pumpkin Enchilada Sauce
For the Filling:
1 butternut squash, cooked and cubed (I threw mine in the air fryer at 370 for 15 minutes)
1 15 oz can black beans
1/2 sweet red onion, diced
1 tsp salt
1 tsp pepper
1 tsp garlic
1 TBSP cumin
1 cup shredded cheese

For the Sauce:
1 15 oz can pumpkin
2 cups water
1 tsp chili powder
2 tsp salt
1 1/2 tsp smoked paprika
1 tsp pepper
1 TBSP cumin
1 TBSP garlic

Steps:
Preheat oven to 400 degrees
Blend all ingredients for sauce in blender.
Transfer to a pot and simmer for ten minutes
Place onions in skillet and cook until soft.
Add butternut squash and beans
Add seasoning and cook 5 minutes.
Add 1/2 cup of the sauce and cook an additional 2 minutes.
In a glass pan spread 1 cup of sauce along the bottom.
Fill each tortilla with 2 TBSP of filling and 2 TBSP cheese. 
Roll tortilla and place seam side down in sauce.
Makes 8 enchiladas.
Pour remaining sauce over enchiladas.
Cook for 15 minutes. Remove and add remaining cheese over the sauce.
​Cook an additional 5 minutes.