Monday, July 23, 2007

Acorn Squash Lasagne

For Laurie Ann at Quilting Rush I am sure that this will work with Zucchini too.
You may not even have to puree the squash, just "steam" and slice/layer.

Acorn Squash Lasagna

In gredients
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)


Acorn Squash Lasagna

Serves 4 Prep time: 15 minutes Total time: 1 hour 25 minutes


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.
Per serving: 439 calories; 16 grams fat; 25.1 grams protein; 50.6 grams carbohydrates; 4.5 grams fiber

Acorn Squash PuréeMakes 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.
Per serving: (per cup) 91 calories; 0.2 gram fat; 1.8 grams protein; 23.6 grams carbohydrates; 3.4 grams fiber

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

2 comments:

takinanap said...

this is a definite MUST to try.

maggie
former FCQ member, now in portland maine

YankeeQuilter said...

Catching up on blogs...This recipe looks really good. I love squash and in the fall there is lots of it around here.