Just “pop in” to our Indy Style kitchen, for some Seasonal Stuffing flavored popcorn in a Butternut Squash + Goat Cheese Lasagna! OR… how about Sun King Brewery’s King’s Reserve Carmel Apple Tripel for an Apple Dessert? Yum!
Valerie Vanderpool of Girlie Gourmet, along with Mandy Selke and Carly Swift of Just Pop In!, show us the recipe and have some fun with us along the way!
Indy Style Apple ‘Sauced’
1 granny smith apple, seeded + cut into ½ cubes
2 Tablespoons unsalted butter
pinch sea salt
¼ Sun King Brewery Carmel Apple Tripel
¼ cane sugar
2 scoops good quality vanilla ice cream
½ cup Just Pop In! Indy Style Popcorn
Melt butter over medium-high heat; add apple cubes and salt. Cook, stirring frequently
for 5 minutes, until apple begins to soften.
Add the beer and sugar; cook for 10 minutes, stirring occasionally.
Let cool for a few minutes and spoon over ice cream.
Top with the popcorn and Enjoy!
Poppin’ Good Butternut Squash Lasagna
2.5-3 lb. butternut squash
3-4 Tablespoons fruity olive oil
3 Tablespoons unsalted butter
3 Tablespoons all purpose flour
3 cups ½ + ½
5 ounces goat cheese
2 cups Just Pop In! Seasonal Stuffing Popcorn
4-6 no-boil lasagna noodles
sea salt + fresh black pepper to taste
Preheat oven to 450 degrees. Spray a 11×7 inch baking dish with pan spray.
Wash squash with warm soapy water and dry thoroughly. Cut into quarters, remove
seeds with a spoon and peel with a vegetable peeler.
Cut into ½” cubes and put into a bowl. Pour the olive oil over it and season with salt and
pepper. Spread out on a sheet pan and roast for about 20 minutes, until beginning to
turn golden. Reduce oven temp to 400 degrees.
While the squash is roasting, beat the eggs and ½ + ½ together.
Melt the butter in a heavy-bottomed sauce pan over medium-low heat. Whisk in the
flour to make a roux and cook, stirring frequently for about 3 minutes. While stirring,
stream the egg mixture in until completely incorporated. Taste and season with salt and
Pulse the popcorn in a food processor until it resembles breads crumbs.
Pour ½ cup of the sauce into prepared pan (it won’t completely cover the bottom).
Top with a layer of lasagna noodles. Don’t overlap them.
Top with 1/3 of the remaining sauce. Top with ½ of the pop corn.
Put another layer of noodles, then 1/3 sauce. Repeat this layer.
Cover with foil, slightly tented, and bake for 20 minutes.
Remove foil, then top with remaining popcorn. Bake for 10 minutes more.
Let sit for 5 minutes before serving. Enjoy!
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