Susan Miali Recipe Collection
Acorn Squash Lasagna

Acorn Squash Puree

Makes 4 cups
1. Preheat oven to 400. Place 2 whole acorn squash (about 2 lbs each) on a rimmed baking sheet. Bake, turning occasionally, until very tender when pierced with the tip of a paring knife, about 1 hour.

2. 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.

Per cup: 91 cal., .2 gram fat; 1.8 g protein; 23.6 g carbo; 3.4 g. fiber

Acorn Squash Lasagna

Olive oil
4 c. acorn squash puree or 2 pkgs. frozen winter squash puree, thawed
1/2 t. dried rubbed sage
coarse salt and ground pepper
1 container (15 oz.) part skim ricotta cheese
1 c. grated Parmesan cheese
8 no boil lasagna noodles (1/2 8 oz. package)

Preheat oven to 400. Brush 8 in. square baking dish with oil, set aside. In medium bowl, mix squash puree with sage, 1 1/2 t. salt, 1/4 t. pepper. In another bowl, mix ricotta with 1/2 c. parmesan, 1 t. salt, 1/4 t. pepper. Set aside.

Lay 2 lasagna noodles in bottom of oiled dish. Spread with half the squash mixture. Layer 2 more noodles and spread with half the ricotta mixture. Repeat layering, end with ricotta mixture. Sprinkle with remaining 1/2 c. parmesan cheese.

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, 10-25 minutes more.

Recipe Contributed by Susie Miali