So all in all, our move across the Hudson River went fairly smoothly. We moved into a new building called The Saffron, so I'm pleased to present my first home-cooked meal in The Saffron Kitchen. To christen my kitchen, I chose a butternut squash lasagna served with a simple green salad, and a whole wheat baguette from my local bread store.

Butternut Squash Lasagna

Serves four

1 butternut squash

1 cup of ricotta

1/2 cup of shredded mozzarella

2 eggs

1/2 teaspoon of ground thyme

1/2 or so package of lasagna noodles (I used six)

olive oil for drizzling

salt

pepper

Preheat the oven to 450. Peel the butternut squash, then cut the squash in half. Scoop out the seeds and slice the squash into half moons. Sprinkle with olive oil, salt, and pepper. Roast for 10 to 15 minutes on each side.

While the squash is roasting, place a pot of water on the stove top to boil. Once the water is boiling, add in the lasagna noodles. Cook until al dente.

While you're waiting for the water to bowl, in a medium bowl, mix together the ricotta and eggs to make a filling mixture. Add thyme, salt, and pepper.

Now you're ready to assemble. Coat a lasagna pan (I used a 9 x 9") with olive oil and add a layer of lasagna noodles. Then add the squash, a layer of the filling, and mozzerella. Create as many layers as desired.

Bake at 450 degrees for 20 minutes. Serve with greens and some toasty bread.