Happy November! We are well on our way to Thanksgiving and living a beautiful Iowa fall (finally). This week's meal includes Butternut Squash Lasagna + Spinach Salad with VK Vinaigrette + Apple Spice Cake with Apple Cider Glaze.

The Butternut Squash Lasagna is layers of butternut squash, bechamel, and cheese. The butternut squash is roasted and then puréed with imported amaretti cookies, olive oil, kosher salt, and freshly ground black pepper. The bechamel is made with butter, shallots, sage, nutmeg, and fresh sage. Finally, it's layered with imported Italian pasta and fontina cheese.

The Spinach Salad with VK Vinaigrette is simple but delicious. It is the perfect companion to the Butternut Squash Lasagna. It consists of fresh baby spinach leaves, shaved Parmigiano-Reggiano cheese, and a classic vinaigrette: fresh garlic, champagne vinegar, dijon mustard, and olive oil.

The Apple Spice Cake with Apple Cider Glaze is a quick bread, like banana or zucchini bread. It's filled with warm fall spices and freshly grated apple, which give the cake a ton of flavor and moisture. The whole cake is topped with a beautiful apple cider glaze. It's delicious!

I hope you enjoy this week's meal as much as I do!