Paleo Butternut Squash Lasagna

butternutsquashlasagna

I think we’ve all been there. We think we’re so incredibly clever for using spaghetti squash as a sub for spaghetti noodles. Then you realize it’s become a bit Paleo passé, a.k.a. boring. So, let’s start taking that idea further. We’ll sub butternut squash for lasagna noodles, and we can call is B.S. Lasagna. The squash around the edges of the pan does actually get crispy, crunchy like lasagna noodles do…and the flavor is definitely there. But other than that, I’m not going to lie and say, “WOW! It tastes exactly the same!” Though I can’t remember the last time I had S.A.D. lasagna, so I guess I couldn’t tell you if it did. Anyway…

What it is does taste like is a sweet, salty & tangy quasi lasagna. I’ll settle for that any day.

Ingredients

  • 1 lb hot Italian sausage, casing removed
  • 1 red onion
  • 3 cloves garlic
  • 1 15 oz can pizza sauce
  • 1/2 c roasted red peppers
  • 1/4 c extra virgin olive oil
  • couple leaves of fresh basil (leave it out if you don’t have it, just freshens up the sauce a bit)
  • 1 small butternut squash
  • cheese, optional

Method

Get your oven to 400ºF. In a saute pan crumble the sausage and brown it, along with the onions & garlic. While that’s going, cut the top and ends of the squash off and peel it. Split it into 1/4’s. What I mean by that is, right where the squash starts to turn bulbous, cut it in 1/2, width-wise. Split those two halves in half, lengthwise. This will make it much easier to cut into planks. Pull out the seeds. Don’t be anal about getting out all the strings, as you won’t even notice those when they’re cooked. Slice the squash into the aforementioned planks.

Make the sauce by pureeing the pizza sauce, red peppers, olive oil and basil. If you don’t a contraption that will puree (blender, food processor, immersion blender), chop up the red peppers and just whisk everything together.

Using a 9×9 oven safe baking dish, put down enough sauce to lightly cover the bottom of the dish. (This keeps the squash from sticking to the pan.) Next add the squash, trying not to overlap the pieces, then spoon on the sausage mixture, followed by the sauce. Repeat until all your ingredients are used up…trying to reserve enough sauce to cover the top of the lasagna.

Bake for 45 minutes. You’re looking for a bubbly pan with a crispy, browned top. Right out of the oven, the lasagna may by liquidy, let it set for a good half hour before cutting into it, as it will solidify.

141 thoughts on “Paleo Butternut Squash Lasagna

  1. Marc Reply

    Solid recipe as always. My only observation was that it took way longer to cook than 45 minutes. I checked it at 45 and the butternut squash was still crunchy and then pulled it after another 20 minutes. I tried it then and the squash was still too firm. So I popped it back in for at least another 30 minutes. The top ended up being a little too dark but the squash was tender at that point. I sliced the squash about the thickness of a thick-ish lasagna noodle so the timing didn’t make sense to me… Either way… it ended up tasting great.

    Next time I will probably shoot for more like 350-375 for an hour and a half…

    • Maggie Reply

      Marc, it seems to me that you cut the planks much too wide. Mine are thin enough to see my finger through and it doesn’t take nearly that long.

  2. Jules Reply

    I have a butternut that’s been sitting on my counter for 6 months because I’ve been dreading peeling it. No more excuses!

  3. Bridget Reply

    This was soooooo good! I was prepared for it not to be like SAD lasagna, but it really wasn’t far off. The butternut squash made it kind of creamy so I didn’t miss the cheese at all. Even the 5 year old twins liked it with mild sausage. The only thing that would have made it better would be better pizza sauce but I had limited options at the store. Thank you for yet another amazing recipe!!!!!

  4. Jules Reply

    Yeah, it still looks great and isn’t squishy or anything! Hopefully I don’t cut it open and get an unpleasant surprise :/

  5. Kristina Reply

    LOVED this! I think we enjoyed it better than pasta-based lasagne.

  6. Christine Reply

    I’ll vegan/vegetarianize it and let you know how it comes out. :)

  7. Robyn Reply

    I tried this recipe last night and to my surprise it came out delicious! Some changes I made due to limited options: mild sausage, spanish onion, garlic powder, no fresh basil, and pre-cut cubed squash, so it was more of a casserole than a lasagna. Thanks for the recipe!

  8. Dana Zia Reply

    This is such a great idea! Thank you so much! My hubby makes our own Italian sausage out of elk that would be perfecto in this recipe. Loving your blog!

  9. Lauren Reply

    What a fantastic dish! I don’t miss the noodles at all. I cooked mine for 45min at 400F and the squash was cooked perfectly. I will be telling everyone I know about this recipe!

  10. jd Reply

    Made this tonight.. Few minor tweaks. Added some organic ground beef and made the sauce from scratch-ish. It was phenomenal! I swear it was better than the usual over cooked hard and crusty lasagna I’m used to.. So good! Thanks!

  11. jasmine Reply

    Seriously this was ridiculous….it is SO good!!!! Even more excited because I doubled the meat!!!!

  12. Beverly Reply

    I made this a while back and it was wonderful! I tried it in the crockpot with mixed results in terms of “hold-it-togetherness,” but the flavor was wonderful.

  13. piggeh Reply

    just cooked this, although I had 500g beef and 100g chorizo instead (because I’m english and dont know what you mean by ialitan sausage ;)). Was lovely though, many thanks for the recipe. This is really the first paleo meal I cooked from scratch (aside form salads) and was really pleased with the results. the butternut squash was more difficult to chop up than I was expecting though! lol.

  14. Natasha Reply

    My husband and I have been feeding ourselves almost solely from your website and this is his favorite recipe by far. He asks me to make it about once a week. Thank you so much for your wonderful website!

  15. C Miller Reply

    Made it with patty sausage ( a mix of wild hog and venison). And Spice the meat with garlic and crushed red pepper. I was good. Well keep the stuff coming. The kill it cook it hunter is out.

  16. KimA Reply

    Unique + delicious = WIN! After having things “staged” to make this since you posted the recipe, I finally got to this last night! The whole family dug it! Thanks and keep ‘em coming, Megan!

  17. Virginia Reply

    This was another great one! I cut the squash the night before (and got my workout doing it!), and then I followed piggeh’s example and used beef and chorizo. The chorizo was the only sausage I could find without a bunch of added sugar, and it was really good! I have enough squash left for another lasagna, so I’m going to have to buy more meat on the way home. Thanks for the recipe!

  18. Amy Reply

    I loved this. I had it for breakfast one day, lunch another day, dinner another day. This is probably one of my favorite meals from this page.

  19. Stephanie Reply

    Wow, never thought to try butternut squash! We make lasagna with zucchini and yellow squash sliced lengthwise to make noodles. It’s been a favorite for 8 years now. Will have to try the butternut…tried it once in a different preparation and didn’t like it, but maybe it’s time to try it again!

  20. Stacy Reply

    Husband asks what’s for dinner, I say “Lasagna, kind of, and you’re not going to like it.” He knows what that means. He says, “You paleoized it, didn’t you? What’s in it instead of noodles?” So I say it’s butternut squash, which he has never really liked before. I used ground pork with some Italian seasoning instead of Italian sausage, and I added some diced bacon to the sauce. I also used up some fresh mozzarella I had on hand, by breaking it into bits between the layers. After 45 minutes it was bubbly and delicious smelling, and I had a bowl before husband got to it. And it was really good. I told him he might even like it. When he finally tried it, he agreed. He said he couldn’t, in good conscience, call it lasagna, but it was very tasty. So, win!

  21. Rachel Reply

    Damn this was good!!!

    I didn’t have all of the ingredients in the recipe on hand so made do with what we had. Used a mix of ground beef and free range pork sausages out of casings. Also used tomato passatta and a can of diced tomatoes and Italian seasonings mix, chopped onion and powdered garlic. Very tasty but I would like to try this exact recipe with the roasted red peppers.

    Thanks for another great meal! I’m already dreaming of eating a slice of this for breakfast.

  22. Harriet McClain Reply

    This recipe is fantastic. It was easy to make. The aroma in my kitchen while it was cooking was amazing! We let it rest for 30 minutes like you suggested. It was so good that it will become a staple in my home. Thank you so much for sharing this!

  23. CarrieZ Reply

    I tried this the other day. It was delicious! I added spinach as I had a bag needing used up. I thought it might make it too watery but it didn’t. I followed your advice and let it sit for a while. Will be making this one again!

  24. Kristen Reply

    One of the best things I’ve had in a while! I’m not a huge fan of peppers so I substituted with sun dried tomatoes and it was delicious. Doesn’t make me miss pasta one bit!

  25. Fay Reply

    I absolutely love this lasagna and prefer it to the tradtional kind. I’ve made it at least a dozen times and find myself coming back to it again and again. The only thing different I do is roast a whole red pepper and use the entire thing. I like the freshness of a roasted pepper as opposed to the jar ones (the tastes are different for me). I’m also able to get a pizza seasoned sausage at a local butcher shoppe that is kilelr in this dish, but have made it all types, even plain ground turkey and it was still amazing. YUM!

  26. coco plum Reply

    this recipe is amazing for obvious reason. i made it last week and my husband was giving it lusty eyes after one bite. thank you so much for your time to this website…it makes my menu planning easier and my family meals happier and healthier!!

  27. Mrs.Buck Reply

    Yummmmmmmm! I made this last night for my husband and mother – it was a hit all around for the Paleo’s and non-paleo’s alike! My only issue was finding a paleo pizza sauce, where do you find yours? Thanks for a fabulous recipe!

    Oh, and I bumped the oven temp up to 450 for about 20-25 minutes in the middle of cooking to speed things along and my butternut squash was nice and tender after about 40 minutes total cooking time!

  28. Andrea Reply

    Our traditional New Year’s Eve meal is Lasagna and for years I’ve been rocking out an awesome gluten-free version of my family recipe…this year I’m full on paleo so this recipe was a life-saver! I did make the traditional version (it’s my 85 year old grandmothers favorite!!!) along with the BS Lasagna…it was so good! I did give everyone a taste and I think if I would have let them they would have chosen my BS over the traditional!!! Thanks for this recipe…it is now definitely my New Year’s Eve tradition!!!!

  29. andrea r. Reply

    Delicious. Gobbled up by everyone and my husband had thirds. He’s from NY. He knows lasagna. While he admits it isn’t the real thing, it’s absolutely out of this world. Thanks!

  30. Herbalchef Reply

    What an great recipe! Made this for dinner last night and it was a huge hit. I never expected the butternut squash to pair so well with the other ingredients but it sure did! I too had a bit of trouble with the amount of time it needed to cook properly. Initially I covered it with foil for the first 45 minutes then added an additional 30 minutes but felt the squash was still too firm. Next time I will slice the squash a bit thinner (perhaps on the mandolin). I made my own homemade sausage using a spice blend we make (very easy) and added some mozzarella cheese between the layers, I know cheese isn’t Paleo – I am just heading in the Paleo direction (almost there) and I had tons of shredded mozzarella leftover from Christmas appetizers! I just discover your site and am now a “subscriber”. Looking forward to trying more recipes.

  31. Andrea@simplylivinghealthy.org Reply

    This has become my new favorite meal! I’ve been making lasagna with zucchini for years but it has always been so watery no matter how I prepared it or how long I let it rest. This Butternut Squash Lasagna has the perfect texture and holds it even out of the fridge and re-heated…just had my last leftover piece…for breakfast! Yum. Thanks again for this recipe!

  32. Meghan S Reply

    I’ve heard great things about this recipe, and am really looking forward to it even more now that I’ve read some feedback! My question is this…what do you consider a plank size to be? Thin? Thick? Cutting butternut squash is an exercise of it’s own, so I want to do it right! Thanks!

    • megan keatley Reply

      it doesn’t really matter. the thinner you slice, the faster it’ll cook, but butternut squash is a tad bit difficult to handle, so it may be more difficult.

  33. Bridget Reply

    Absolutely a hit! Don’t miss the cheese at all. The best part of this recipe is it is so easy to make and easiere to over eat…. Making this for Super Bowl festivities.

  34. April Reply

    A-MAZING! Ive been makng this for my paleo challenge for the past few weeks. Ive substituted paleo friendly meatballs for the sausage… My favorite thing to eat by far!!!! THANK YOU <3

  35. Terese Reply

    Sounds awesome. I’m going to definitely make this! Not many recipes get such fantastic reviews!

  36. Dylan Reply

    Awesome Recipe. I doubled the ingredients (makes two dinners worth for two, if one person eats a lot like me). I used one pound mild italian chicken sausage and one hot, and cubed butternut squash (only thing they had at BJ’s). All fit into a large glass dish. Outside area got done in an hour, middle area hour fifteen.

    Next time I will try and experiment a little and add some greens, a layer of asparagus perhaps?

  37. Ali Reply

    This looms incredible! Question, though: if one should happen to have a calabaza squash on hand instead of butternut, in your expert opinion would this recipe still work? I’m dying to try it, but alas, am lazy and hate running to the store for one ingredient. :)

    • megan keatley Reply

      i definitely think you could sub out almost any squash for this. you just want to hit salty and sweet…and you’re golden.

  38. Meaghan Reply

    I have made this a gazillion times already because I’m in love…and because I had a cornucopia of butternut squashes under my stairs that needed to be used. I forwarded the recipe to one of my coworkers who I’ve been able to coach her into paleo. She has never really had squash and has always hated it. She loved it, and she let another one of our coworkers try it who was a presupposed squash hater, and SHE LOVED IT! So there, you guys have multiple converts! Thanks always for your hard work and debunking the myth that eating paleo means brand and boring. :)

  39. Tarah @ What I Gather Reply

    I have had this recipe bookmarked forever and finally got around to making it yesterday (with much help from my husband, who had to cut the squash for me. That is no easy task)! I have never been huge on lasagna so I wouldn’t say I missed it since switching to Paleo, but I love squash and this recipe was awesome! We both loved it and I was very excited to have the leftovers for lunch today. :)

  40. Chris Reply

    Just made this tonight and I wanted to eat the whole pan! I’ve been cooking awesome recipes off of your website for the past month, and loved this one the most (though they’re all fantastic!). Thanks so much for these :)

  41. Jenny MacKenzie Reply

    Thanks so much for posting your recipes. I just found this off another blog and it looks delicious. How long have you been living “paleo?” I just started with the Whole 30, did you do that to begin with? I am having trouble distinguishing between what is “paleo” and what is “Whole 30″ approved. Thanks again!

    • brandon keatley Reply

      thanks for your comment Jenny. we started “paleo” roughly 5-6 years ago after reading “the Paleo Diet” by Cordain. the thing is…our version of what “paleo” is has changed since then and continues to evolve. it’s tough and unfortunately it’s not perfectly black and white and people have different opinions about what fits a “paleo template” (what modern foods help us approximate the type of ancient diet that helps us be disease free?)

      people like whole 9 brand their own version of paleo and ultimately you’ll just have to figure out exactly how you feel about some of the grey areas like some dairy, small amounts of added sugar etc. you’ll find a way to make it all work for you.

      our easiest description of eating “paleo” is to avoid 1. Grains 2. Vegetable oils (high omega 6 foods) 3. Sugar beyond 50 g/day or so (fructose)…and include lots of animals and plants (with animal fat and egg yolk etc). hope this helps, check out our links for
      some real experts. take care!

  42. Hector Boyardee Reply

    I had a dream the other night that my friend made this amazing lasagna with squash instead of noodles. I was just googling Paleo potluck recipes and here is the recipe from my dream! I think I have to make this now! Thanks!

  43. Laurie Granberg Reply

    This was freaking awesome. I used as freezer meals for work and I’ve completely run out. Will make more this weekend. Thank you so much!

  44. Atalante Reply

    AHHHHHHH! I <3 you guys!!

    This recipe was SO yummy, even better than when I used to eat pasta lasagna! This was my first time using butternut squash & I was pleasantly surprised by how well it tasted. I didn't even miss the cheese. I followed your recipe exactly & it turned out perfect. Thanks for sharing this! I will definitely be making this again.

  45. Jen Reply

    This has become part of our bi-weekly, if not weekly, menu now. I add chopped black olives to the top to give it some more “bite” and occasionally add a dash of crushed chilli peppers into the pizza sauce for the same reason.

  46. Libby Reply

    Dumb question, but I’m finally getting around to making this recipe this weekend–did you peel the squash?

  47. corey Reply

    This is such a great recipe, I shared it the the clients at my gym. A few of them had trouble cutting up the squash and asked how I did it. So, I made a quick video on the way I like to slice it up. Hope this helps!
    http://youtu.be/v32f6uedDlc

  48. GuerillaRadio Reply

    I made this last night.. AMAZING!!!!!….
    If you don’t like hot Italian sausage, you won’t go wrong by buying mild instead. I loved the sauce too. Adding the roasted red peppers and the basil worked wonderfully. Thank you very much!

  49. Team Oberg Reply

    This is a great idea! Using butternut squash for your noodles. Now that summer is coming to a close I have to say goodbye to zucchini and eggplant lasagna noodles. Thank you for the inspiration

  50. meaghan Reply

    Hello fall/squash season!!! So happy to have butternut squash back on the menu. Made this again last night, and it’s been too long. I LOVE LOVE LOVE this meal! I made it like a dozen times last year and hope to even that up this year :)

  51. Donna Reply

    This looks fantabulous…..Could I make green lasagna by using zucchini slices instead of butternut squash?…or would this throw off the whole taste/feel factor? Loving your blog…thank you for sharing your wit and culinary creativity!

  52. Kat Reply

    I made this last night and it was phenomenal! I added bacon, bison, kale,spinach and mushrooms. Thanks for a great recipe. I’m going to try it with acorn squash next.
    Cheers,
    Kat

  53. Eve Reply

    Perfect fall recipe! The whole fam loved it. Thank you for sharing all this goodness with us! Thanks also for making the recipes so easy to print. I have two littles who “help” me cook, so putting the laptop on the counter would surely end in sauce all over the keyboard or some such disaster. Better to print the recipes out! Later today we’ll be making your Primal Carrot Cupcakes – can’t wait.

  54. Jessica Reply

    I loved this recipe!! My mom is doing the Paleo Diet and passed it along. I used Marinara instead of pizza sauce since I had some in the pantry and I also roasted my own red pepper. I’m sure most of you know how to do it but I wasn’t sure. Set the oven at 400 and then once it reaches that temp, put the oven on broil. Cut the red pepper in half and de-seed it. Put the peppers face down on a baking sheet and let them blacken (about 20 minutes). Take them out and put them in a sealed container or like I did, put the pepper in a bowl with a plate over it to finish “steaming” it. The skin can then be easily peeled and pop it into the blender to puree with the sauce and olive oil!

  55. Maggie Reply

    I have to tell you guys… I’ve made this recipe countless times. It’s amazing every time. THANKS!!!! :)

  56. Summer Davis Reply

    My hubby HATES squash so we rarely get to have it here, which completely limits the delicious things I could make on our Paleo diet. I’m throwing caution to the wind tonight and making this. I just licked the sauce bowl completely clean – I mean like face-in the bowl licking because it was so good. I cannot wait to taste it tonight. If he doesn’t like it, there’s leftover unrolled cabbage casserole in the refrigerator.

  57. MD Reply

    WON-derful recipe. Easy to follow and tastes superb. Thanks a ton!

  58. Holly Snyder Reply

    This was so yummy and hubs also loved it. I used already washed and cut up butternut squash and turned it into a ghoulash, that made it way easier. Thanks!

  59. Danielle Reply

    I’m new to your site. Made this over the weekend and it was so good!!!! Thank you!

  60. robyn Reply

    how thick do you slice the squash planks? is thinner better?
    thanks!

  61. Julie Reply

    One of the best recipes EVER. I make slight mods by adding hamburger meat and a jar of spaghetti sauce instead of pizza sauce so it will make a huge dish. We can eat off of this for a long time!

  62. Lauren Reply

    This recipe is amazing and one of my favorites! Thank you so much for sharing! Keep up the good work!

  63. Teresa Reply

    I love this recipe! It is so yummy. My husband does crossfit and sent me your link. This is one of my favs. Wouldn’t change a thing!

  64. MD Reply

    my man & me eat this all the time! Best part – for some reason organic butternut squash at the local health food store (Island Naturals) is cheaper than non-organic @ the safeway. SCORE!!!

  65. Lindsey Reply

    How well does this reheat? I’m hoping to cook it tonight for a work potluck tomorrow but we only have a microwave available for reheating.

  66. dakim Reply

    Hey All-

    This looks great and I can’t wait to try it out. One question, I’m new to paleo so please forgive me it’s a stupid one but there appears to be cheese in the picture. I know real lasagna has cheese but i didn’t see cheese mentioned in the recipe. Did I miss something?

    • Health-Bent Reply

      cheese would be optional. it’s sort of a gray area food…ancestral health proponents like weston a price foundation and “primal” proponents like Mark Sisson are for it in those who tolerate it. but it’s an individual preference. in the original recipe we did it with no cheese and it still tastes great, and the new photos here are from our book where we just say the cheese is optional.

      hope that helps.

      – brandon

  67. Lisa Reply

    I made this using a mild Italian chicken sausage & it was delish!!! Thanks for sharing your recipes!

  68. Heather G Reply

    How would I prepare this if I want to freeze it? Did i miss those directions? I would imagine that I would do everything except bake the lasagna??? any suggestions?

  69. Kathy@paleolifestylehub Reply

    Wow a paleo lasagna recipe! I am a “paleo advocate” but I still have to convince my hubby to embrace a paleo lifestyle. I believe that eventually, paleo diet, to be most effective should be a family lifestyle. My goal is to involve the entire family into adapting paleo and when that happens, I definitely will be needing tons of creative and enticing paleo recipes such as this one . Starting today and in the coming days ,I will be a regular visitor of your blog. :-)

  70. Nicole Reply

    Talk about primal cravings! This satisfies my lasagna craving like nothing else! The roasted red peppers and olive olive oil in the sauce, along with a pinch of red pepper flakes are what make this dish totally killer – perfect combos to offset the somewhat sweet flavor of the squash. My family, including my 1 1/2 yr old daughter just love it! We love the Primal Cravings book and usually make this recipe from it, but I had to see if it was online so I could “Pin It” for others. Thanks for a great recipe!

  71. Kristy Wren Reply

    I love all of your wonderful recipes! Primal Cravings is definitely my favorite cookbook:-) I made this dish the other night and my husband and I enjoyed it so much-seconds were a must! Thank you so much for your creative and extremely tasty meals!

  72. Sue Reply

    I’ve made this so many times–can’t believe I didn’t comment on it yet. Because it’s FREAKING DELICOUS! There’s no way you’ll miss the pasta or cheese with this much flavor going on. I can never resist tweaking a recipe and I love tucking in extra veggies, so I add:

    – 1 bag of baby spinach, sauteed/steamed with 1 T water until wilted and fairly dry
    – 12 oz button mushrooms, also sauteed w/ 1 T water until ‘dry’

    I also substitute hot Italian turkey sausage instead of pork, Rao’s pasta sauce instead of pizza sauce, and I don’t add the extra 1/4 C oil. But that’s just me.

    Thank you, Meghan, for yet another superb recipe!

  73. Ginny Reply

    I have made this so many times, but wanted to leave a note about my first time. The first time I made this I remember being excited, but then as I made it I was thinking – oh this is going to be a paleo let down. There is no way this few simple ingredients are going to be THAT good. Then it came out of the oven, and the smell was intoxicating, but the taste…good god was it amazing. Yes, it can be a little watery (just a little, not bad). But as stated, let it sit, it does firm up, but what is better is it makes for PERFECT leftovers. This is one of those foods that is even better day 2…after everything had congeled and then rewarmed – heaven. HEAVEN I say! My first time I was mid W30, so I did omit the cheese. But now that I’m not as strict, I add cheese since I know that helps the hubby and little boy enjoy it more. FYI, while I’m usually of the mind cheese makes everything better…with or without this is sinful. As a paleo/primal foodei who ideally wants everything homeade, but can’t do that with work and a toddler… this easy sauce has replace making my own pizza/marinar/sidedish staple sauce. Try it over spiralized zucchini…doooo eet. And just to emphasize how good the entire recipe is, my non-paleo husband, my celiac mother, and my 18 month old toddler all LOVE it. We have so much trouble leaving enough for leftovers. Kudos, this is now one of my staples – we eat it once/twice a month. And for those of you who haven’t made this dish yet, go get busy. You thank health-bent!

  74. TeaJae Reply

    made it loved it, bomb dot com wonderful blend of goodness and hearty perfect meal on a cold winter day

  75. Angela Reply

    In the oven now! But I couldn’t cut the squash into planks I feel like they are more like chunks:/ I hope it cooks ok.

  76. Garlic Chicken Butternut Squash Lasagna Reply

    […] me. Do it.  Sorry for not being sorry. So I recently decided to steal Health Bent‘s paleo butternut squash lasagna idea. Have you ever seen this website? Holy sh*t, it’s STUPID fantastic. By far one of the best […]

  77. lora Reply

    I want to love this site, the recipes look fabulous and get great ratings….but your awkward scripting makes this IMPOSSIBLE to view on a mobile device. (You simply can’t scroll down so all I see is a name and a pretty photo) I don’t bring my laptop into the kitchen….hell, I don’t even have wi-fi so I still need to tether to my cell phone to see the page. So frustrating. Please, please, please make a mobile friendly redirect!

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