Once it’s sweater weather, I’m all about the cozy and nothing is more cozy than a big pan of lasagna. I even find the act of making lasagna super comforting. I even love getting my hands all saucy and cheesy. To up the cozy, I decided to squash-ify my lasagna with some roasted acorn squash, which is sweet, nutty and perfectly melty after a quick oven-roast.
True story: squash in this lasagna almost didn’t happen. I was at the store, looking for the smallest squash possible. There was butternut, kabocha, spaghetti squash,delicata, and acorn. Of the bunch, the acorns were definitely the smallest, but I wanted the smallest acorn possible. They were piled up in a giant acorn pyramid andthe smallest acorn squash I could see was near the bottom of the pile. I thought I could wiggle it free and it seemed like it was going to work when all of a sudden…Well, you can guess where this story is going. Yup, I caused anacorn avalanche.
Squashes were falling all around me andI was totally frozen, my hand still on my now free small acorn. Luckily the store was pretty empty. Only one employee witnessed my acorn mountain destruction. The most funny thing was, when I got home, Mike asked me why I bought such a large squash. Shh, I didn’t tell him about the wake of acorn corpses I left behind.
It was worth it though –the acornsquash added just the right amount of excitement to bothmy lasagna and my day. Oh, and just incase you’re wondering, I put all the acorns back, in a much sturdier pyramid of course!
Acorn Squash Lasagna Recipe
serves 4
- 1 acorn squash
- 1/2 tablespoon oil
- salt and freshly ground pepper
- 3-4cups of your favorite meat sauce or tomato sauce, or as needed
- cooked lasagna noodles, as needed*
- 1 1/2 cups shredded cheese of choice (I used a mix of cheddar and mozzarella)
Preheat the oven to 350°F.
Cut the acorn squash in half and scoop out the seeds. Slice into 1/2 inch slices, toss with oil and roast on a tin-foil lined baking sheet until tender, about 15-20 minutes. Remove from the oven and let cool. Layer your lasagna: sauce, noodles, squash, a light sprinkling of cheese and repeat until you reach the top of your casserole. Finish with a layer of sauce and a generous sprinkling of cheese.
Bake lasanga, uncovered for 30-40minutesor until cheese is brown and crispy.
*Notes: I baked these in two small casserole dishes, but you can go ahead and bake the lasagna in a regular pan.Plan forneeding more lasagna noodles as well as sauce.
25 Comments
QuoteandQuote.com says:
October 15, 2014 at 2:39 am
A great choice for winter. I find that lasagna is one of those dishes that both children and adults love to have!
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October 15, 2014 at 3:47 am
Yum! I have just planted my first little gem pumpkin plant. It is A GOLDEN NUGGET! I can not wait to try this cheese load meal.
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Simi says:
October 15, 2014 at 4:15 am
Wow! ! This looks amazing. and sweater weather worthy . I will be making this soon.
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Maryna says:
October 15, 2014 at 5:08 am
Hahah….don’t worry) Such things happen) Lasagna is perfect!
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October 15, 2014 at 5:43 am
I love that story – I can completely envision this happening to me, though with probably more witnesses. Just a question – you don’t peel your acorn squash? Is acorn skin like delicata skin, ie, edible? You may have just changed my world.
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steph says:
October 15, 2014 at 9:32 am
I actually love the texture contrast with the skin and it is edible! If I roasted it in halves, I probably wouldn’t eat it, but in slices or chunks works perfectly!
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October 15, 2014 at 8:05 am
LOL at your acorn avalanche. Okay, true story time: for like 5 years, I thought acorn squash was the acorns that squirrels eat. Yeah…
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steph says:
October 15, 2014 at 9:33 am
I have to confess: I totally thought the same thing!
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Kathryn says:
October 15, 2014 at 8:09 am
Ha, been there, done that! I don’t know why grocery stores stack their produce in such a precarious way! Love the addition of squash to this, perfect autumn comfort!
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Linda | Brunch with Joy says:
October 15, 2014 at 8:27 am
Brilliant! I’ve never cooked with acorn squash but I’m totally into this game.
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Kevin m says:
October 15, 2014 at 8:40 am
I never knew the skin was edible. Is it doable because we are only talking 1/2″ slices?
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steph says:
October 15, 2014 at 9:31 am
The skin is edible – I think it’s a personal preference whether people peel or not. Hope that helps!
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Ellie says:
October 15, 2014 at 8:44 am
I’m making this: no question. I’m obsessed with cooking squash at the moment and lasagne? perfect!
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Melissa says:
October 15, 2014 at 9:42 am
I have an acorn squash that was just waiting for this recipe.
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Sara @ Cake Over Steak says:
October 15, 2014 at 1:10 pm
Ha! I’m surprised you even WENT for the small squash at the bottom. I would not have had the balls and would have just taken a bigger one. (hahahaha) But anyway, this sounds delicious!
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Carol at Wild Goose Tea says:
October 15, 2014 at 4:09 pm
Well remind me never to go squash shopping with you. Laughing here. Wonderful version of a lasagna with a great fall twist.
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Tieghan says:
October 15, 2014 at 8:50 pm
YUMMMERS!! I love acorn squash and this looks like the bomb!
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Helen @ Scrummy Lane says:
October 15, 2014 at 11:03 pm
I like that you kept this simple with no fiddly white sauce. My mouth is watering (at 7am!)
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Love CompassionateLee says:
October 16, 2014 at 1:10 pm
This recipe looks amazing, and it doesn’t hurt that it was accompanied by a hilarious story. Sorry for the mishap, so glad for the laughter. Happy Thursday, Stephanie :)
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Karishma says:
October 16, 2014 at 8:36 pm
Acorn squash + cheese + pasta sounds soo good! My boyfriend does not like squash, I am wondering if this would get him to like it more!
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Bec {Daisy and the Fox} says:
October 21, 2014 at 7:09 pm
This sounds so perfect for Autumn!
and i just love the addition of acorn squash – genus!
thanks for the recipe :)Bec {Daisy and the Fox}
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