Saturday, October 19, 2013

Squash + Pasta = 2 Wonderful Fall Recipes



'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.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...