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.