86 NOVEMBER 2020
MISSION IMPASTABLE
sarah grueneberg, Monteverde
Restaurant & Pastificio, Chicago“I love Thanksgiving leftovers, so I still want
my leftovers dishes to embody those
Thanksgiving flavors,” says chef Sarah
Grueneberg. “I call for roasted butternut
squash, but if you make a great roasted
sweet potato dish for the big event, those
leftovers would be perfect in this lasagna.”
Pan-fried sage leaves add an elegant twist.
(See recipe at right for Turkey and Butter-
nut Squash Lasagna with Crispy Sage.)