'Tis the season for squash! And both of these squash-based pasta dishes are super yummy. You'll want to eat them over and over again, I promise.
Acorn Squash Mac & Cheese
(Multiple Servings, 1 serving of vegetables)
3/4 of a box of medium Pasta
Shells
1/4 cup White Wine (or Champagne!)
2 tbsp. Butter
1 Acorn Squash, roasted and
squished
1 small carton Heavy Whipping
Cream
1/2 tsp. ground Sage
1 Tbsp. Red Wine Vinegar
Black Pepper
Paprika
Bread Crumbs
Parmesan Cheese
Parsley Flakes
Oregano
Cook pasta according to
package instructions. Drain water and set aside.
Combine sauce ingredients,
one at a time in a medium pan. Simmer on
low until pasta is done.
Pre heat oven to 400 degrees.
Combine pasta and sauce in a large pan/bowl.
Grease a baking dish and pour
in pasta. Top with bread crumbs, Parmesan cheese, and herbs.
Bake for 20-35 minutes or
until top is golden brown.
Butternut Squash-Tomato Lasagna
(Multiple Servings, 3 servings of vegetables)
3/4 package Lasagna Noodles
Olive oil
1 small Onion, diced
Garlic
1 can Crushed Tomatoes
Herbs
Ricotta Cheese
1 Egg, beaten
Kale, chopped
1 small Butternut Squash, cooked and
squished
Herbs (Basil, Oregano, Thyme, Black
Pepper)
Mushrooms, finely diced
1 red bell pepper, diced
Red Bell Pepper, thinly sliced
2-3 tomatoes, thinly sliced
Cheese
Cook pasta according to package
instructions. Drain and set aside.
In a small pan, combine sauce
ingredients, bring to a boil and then simmer. Combine ricotta cheese, egg, and kale in a medium bowl.
Layer Lasagna in a grease
baking dish: Sauce/layer of pasta/ricotta mixture, squash, herbs/pasta/ sauce and vegetables /[repeat]/ tomatoes, herbs
and cheese on top.
Cover dish with tin foil. Bake
at 400 degrees for 50-60 minutes. Take
off tin foil for last 15 minutes.
