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Squash Lasagna

"A sweet and savory vegetarian side dish or dessert."

Ingredients :

1 butternut squash
1 papaya
half of jicama, peeled and cut into 1-inch long pieces
6 ounces cream cheese
1 tablespoon honey
3 tablespoons butter, divided
2 bananas, sliced
2 teaspoons ground cinnamon
2 teaspoons brown sugar
1 teaspoon ground nutmeg

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H35M

Preheat oven to 350 levels F (175 degrees C).
Peel butternut squash and papaya the use of a julienne slicer or vegetable peeler. Continue to peel the flesh into lengthwise strips, rotating the squash and papaya, till all the meat is sliced. Arrange the longer strips of squash alongside the bottom and aspects of a massive, deep glass baking dish until covered. Layer jicama over squash layer. Cut final squash into 4-inch long strips and set aside.
Heat cream cheese in a saucepan over low warmness until easy and pourable, approximately five minutes. Stir honey into cream cheese till evenly combined; pour over jicama layer.
Heat 2 tablespoons butter in a skillet over medium warmness; saute reserved squash until gentle and fragrant, approximately 7 minutes. Layer squash over honey cream cheese layer.
Heat last 1 tablespoon butter in the equal skillet and saute bananas, cinnamon, brown sugar, and nutmeg till bananas are slightly browned and brown sugar is dissolved, about 3 minutes. Pour banana combination over squash layer. Cover top with papaya strips.
Bake in the preheated oven till cooked thru and effervescent, about 1 hour.

Notes :

You can also use pre-made honey cream cheese or fruit cream cheese of your desire.

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