A few years back when I was helping to promote one of Emeril’s cookbooks I discovered his recipe for Butternut Squash Lasagna with Italian Sausage and Sage that rocked my food world. Like any lasagna, preparing the layers and assembly was pretty involved, but it was an exquisite dish with nuances of Autumn in every bite. Fennel, Honeycrisp apple, butternut squash, cinnamon and sage wrapped in a blanket of cheese. Yep, eyes rolling up in your head deliciousness. It’s like ordering the best meal at a restaurant and insisting everyone at the table take a bite kind of good.
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 teaspoons chopped fresh marjoram leaves
- 2 tablespoons butter
- 10 large eggs
- 6 ounces goat cheese -- chevre