Veggie Greats

Edamame

Fluffy Potato Latkes

Basic Linguine

Spinach Pie

Acorn Squash Lasagne

Acorn Squash Lasagna

Ingredients:

Olive oil, for baking dish
4 cups Acorn Squash Purée or 2 packages (12 ounces each) frozen winter squash purée, thawed
½ teaspoon dried rubbed sage
Coarse salt and ground pepper
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
8 no-boil lasagna noodles (half of an 8-ounce package)

Acorn Squash Purée:
Basic Acorn Squash
2 tablespoons butter
1 teaspoon coarse salt

Basic Acorn Squash:
2 whole acorn squash (about 2 pounds each)

Directions:

Preheat oven to 400°. Brush an 8-inch square baking dish with oil; set aside. In a medium bowl, mix squash purée with sage, 1 ½ teaspoons salt, and ¼ teaspoon pepper. In another bowl, mix ricotta with ½ cup Parmesan, 1 teaspoon salt, and ¼ 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 ½ 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.

Acorn Squash Purée:

Makes 4 cups; Prep time: 15 minutes; Total time: 1 hour 30 minutes

Prepare Basic Acorn Squash. When cool enough to handle, halve each squash lengthwise. Scoop out and discard seeds; scrape out flesh from squash halves, and transfer to a food processor (discard skin). Process until smooth. You can also season it and serve it as a side dish.

In a medium saucepan, combine squash purée with 2 tablespoons butter and 1 teaspoon coarse salt. Cook over medium heat until hot, 3 to 4 minutes. Transfer to a serving dish, and sprinkle lightly with ground nutmeg.

Basic Acorn Squash :

Serves 4

Preheat oven to 400°. Place 2 whole acorn squash (about 2 pounds each) on a rimmed baking sheet; bake, turning occasionally, until very tender when pierced with the tip of a paring knife, about 1 hour.

Note: The squash can also be cooked in the microwave: Place whole squash on a paper towel; microwave on high, turning occasionally, until very tender when pierced with the tip of a paring knife, 20 to 25 minutes.

 All of these recipes are available to view at PBS Everyday Food