ACORN SQUASH LASAGNA
Pureed acorn squash and ricotta cheese make a rich, creamy filling in this tasty alternative to traditional lasagna. Using no-boil noodles reduces the preparation time by about 30 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h25m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Brush an 8-inch square baking dish with oil; set aside. In a medium bowl, mix squash puree with sage, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. In another bowl, mix ricotta with 1/2 cup Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
- Lay 2 lasagna noodles in the bottom of prepared dish; spread with half the squash mixture. Layer with 2 more noodles, and spread with half the ricotta mixture. Repeat layering with remaining noodles and mixtures. Sprinkle top (ricotta mixture) with remaining 1/2 cup Parmesan.
- Cover baking dish with foil; place on a rimmed baking sheet. Bake until lasagna is heated through, about 45 minutes; remove foil, and continue baking until golden on top, 20 to 25 minutes more.
Nutrition Facts : Calories 439 g, Fat 16 g, Protein 25 g
BUTTERNUT SQUASH LASAGNA
Cook's Note: The no-boil lasagna noodles can be substituted with fresh spinach lasagna sheets. Look for fresh lasagna sheets in the refrigerated section of specialty markets.
Provided by Giada De Laurentiis
Categories main-dish
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
- Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
- Position the rack in the center of the oven and preheat to 375 degrees F.
- Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
- Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
STUFFED ACORN SQUASH
Very easy acorn squash with stuffing, that even the kids like, when you want to do something with it besides just butter and brown sugar!
Provided by Weavre
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h10m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil.
- Bake in preheated oven for 60 minutes, or until squash is very tender.
Nutrition Facts : Calories 1230 calories, Carbohydrate 216.2 g, Cholesterol 66.8 mg, Fat 30.6 g, Fiber 17.4 g, Protein 25.8 g, SaturatedFat 16.4 g, Sodium 4671.2 mg, Sugar 52.4 g
ACORN SQUASH PASTA SAUCE
This vegetarian acorn squash pasta sauce is made with roasted squash and onion, milk, and butter for an easy fall béchamel sauce. Serve it with your favorite pasta!
Provided by Sarah Trenalone
Categories Meal Prep
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.Place squash + onions on a baking sheet or oven-safe pan in a single layer. With squash flesh-side up, drizzle oil over squash and onions. Sprinkle with salt, paprika, chili flakes and nutmeg. Place squash flesh-side down.Roast 20-25 minutes or until tender.
- After cooking, carefully scoop the squash out of the peel. (You may need to allow the squash to cool down for a few minutes.)Add half the vegetables and all the milk to a blender basin. Blend until creamy. Add the remaining veggies and blend again.
- Add butter to a large pan and melt over medium heat. Whisk in the flour until it is completely absorbed by the butter.
- Add the puréed squash to the pan with the butter. Cook over medium heat for about two minutes, stirring often, and then remove from heat. Stir in the vinegar.Serve immediately along with fresh pasta or refrigerate and use within four days.
Nutrition Facts : Calories 175 kcal, Carbohydrate 21 g, Protein 3 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 14 mg, Sodium 450 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
ACORN SQUASH LASAGNA
Make and share this Acorn Squash Lasagna recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- In a saucepan combine maple syrup, honey, and margarine. Cook, stirring occasionally, over medium heat until margarine is melted.
- Place the cut acorn squash into a microwaveable dish and pour syrup mixture over the chunks. Cover the dish with plastic wrap over it, and microwave about 12 or 15 minutes or until tender.
- Cool slightly, and then mash the squash and the syrup together.
- In a skillet heat the oil until hot and then add the onions and sugar.
- Reduce heat and cook until the onions are lightly golden.
- Set the mixture aside.
- While the acorn squash and onion mixtures are cooling cook the lasagna noodles according to the package directions, drain them and set them aside.
- In another bowl combine the ricotta cheese with the egg and nutmeg; Spoon 1/3 of the spaghetti sauce on the bottom of a 9x13-inch pan.
- Lay 3 strips of cooked lasagna on top of the sauce.
- Then spread 1/2 of the ricotta mixture on top of the lasagna, Then spread 1/2 of the squash mixture on top of the ricotta, then 1/2 of the onions on top of the squash, and put 1/3 of the mozzarella on top of the onions.
- Then put 3 more strips of lasagna, at a 90 degree angle to the first three, on top.
- Spread the rest of the ricotta, squash, onions, and mozzarella on top, and then add a little bit of sauce, just to cover.
- Top with 3 more strips of lasagna (again, at a 90 degree angle to the previous three), and add a little more sauce to cover the lasagna on top.
- You want to have a nice firm lasagna not a sloppy runny mess so make sure that you don't use too much spaghetti sauce.
- Bake, uncovered at 350°F for 40 to 50 minutes.
- This serves 6 to 8 people.
- Enjoy!
BROWN BUTTER ACORN SQUASH PASTA WITH TOASTED HAZELNUTS + SAGE
Incredible brown butter acorn squash pasta tossed with toasted hazelnuts, sage, and a sprinkle of freshly grated parmesan. This wonderful pasta dish has a sweet & savory acorn squash sauce and is the perfect comfort food for fall and winter!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Dinner Gluten Free Vegetarian
Time 1h30m
Number Of Ingredients 13
Steps:
- Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper.
- Use a sharp knife to cut off the stem end of the acorn squash, you'll cut about ¼-½ inch off the end. Place the acorn squash cut side down vertically on a wooden cutting board so that it is very secured to your counter. We don't want the cutting board or squash to wobble as you cut it. Next cut the acorn squash in half vertically. Use your knife to cut the acorn squash vertically down the middle. Use a spoon to scoop out the seeds and discard. Place the squash halves flesh side down on your prepared baking sheet. Roast for 50 minutes-1 hour or until squash is very fork tender. Set aside to cool for a little bit before scooping out the flesh.
- While the squash is cooking: you can toast the hazelnuts: place a large skillet over medium low heat. Add in hazelnuts and toast for 2-3 minutes until nice and golden and fragrant. Remove from the pan and set aside.
- Add flesh to a high powered blender or food processor and add in milk, pure maple syrup, cinnamon and a pinch of nutmeg. Blend until smooth, adding more milk if necessary to smooth out the sauce. Set aside.
- In the same pan that you toasted the hazelnuts, you can brown your butter: add butter and place over medium heat. The butter will begin to melt, crackle, and then eventually foam. Make sure you stir constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan, this usually happens right when it foams. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Set aside to cool a bit (keeping butter in the pan but removing pan from heat) while you cook your pasta.
- Cook pasta according to the directions on the package. Drain the pasta and add it to the skillet with the brown butter, give it a nice stir to coat all the pasta with the brown butter, then immediately add in the acorn squash sauce and garlic powder; stir again until nice and creamy. Generously season with salt and pepper to taste (I like a lot of black pepper!). Garnish with sage and your toasted hazelnuts, and fresh shaved parmesan; stirring into the pasta if desired.
Nutrition Facts : ServingSize 1 serving (based on 4), Calories 567 kcal, Carbohydrate 76.8 g, Fat 23.4 g, Sugar 5.5 g, Protein 14.5 g, Fiber 5.5 g, SaturatedFat 8.3 g
THE BEST SQUASH LASAGNA RECIPE
Roasted squash and sage are classic fall and winter flavors. I wanted to find the best way to incorporate them into a rich, creamy lasagna. The result-after a bit of tweaking and testing, of course-was a squash lasagna with intense, rich, sweet squash flavor balanced with chunks of sage-scented browned squash and apple, all layered with a creamy Gruyère white sauce and layers of tender pasta.
Provided by J. Kenji López-Alt
Categories Entree Dinner Mains Pasta
Time 2h15m
Yield 8
Number Of Ingredients 16
Steps:
- Place lasagna noodles in a 9- by 13-inch casserole dish and cover with cold water. Set aside, agitating the noodles occasionally to make sure they aren't sticking.
Nutrition Facts : Calories 519 kcal, Carbohydrate 25 g, Cholesterol 138 mg, Fiber 3 g, Protein 24 g, SaturatedFat 20 g, Sodium 1010 mg, Sugar 15 g, Fat 36 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
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