Gourd Love

This is the time of year when we get squashed by squash. Acorn, butternut, pumpkin, delicata, etc etc. And while they are a delight to behold, all yellow-orange flesh and brilliant-colored skins, even the most diligent roaster can get a bit overwhelmed. My dear friend Jeff is currently under siege from his CSA in North Carolina; he asks, "What else can you do with an acorn squash besides turn it into a baked, sugary blob?"

Once you tire of the butter and brown sugar treatment (and it takes quite a few squash to get to that place), here is one of my favorite ways to use up a lot of squash. Pretty much any winter squash will do, altho it's probably best to stick to the same kind when making the puree. The quickest way to cook the squash is in the microwave: halve it, scoop out the seeds, turn the halves face-down on a dish and nuke them on high for 15-18 min.s. They are done when you can easily pierce the skin with a knife. You can roast it too (same prep, but cook cut-side up in a 425-degree oven for 30-45 min.s). Scoop out the flesh and mash it up--you can add a bit of water to smooth it.

Winter Squash Lasagne, serves 4-6
(adapted from Everyday Cooking)
4c. squash puree (I've used acorn, butternut and delicata)
1/2 t. dried rubbed sage (or 2t. fresh, finely chopped sage)
15oz. part-skim ricotta cheese
1 c. grated Parmesan Cheese
1 pkge. no-boil lasagne noodles (I always use Barilla...their American plant is in my hometown of Ames, IA)

-Preheat oven to 400 degrees.
-Grease an 8x8 baking dish, set aside.
-Mix puree with sage, 1t. salt and 1/4t. pepper; in a separate bowl mix ricotta with 1/2 c. Parmesan, 1/2t. salt, 1/4t. pepper.
-Place 2 noodles in the bottom of the baking dish and spread with half the squash mixture.
-Cover this with 2 more noodles and spread with half the ricotta mixture.
-Repeat 2 more layers, then sprinkle remaining Parmesan on top.
-Cover baking dish with foil, and bake until lasagne is heated through--about 45 minutes.
-Remove foil and continue baking for another 20-25 min.s. (Don't overcook, the no-boil noodles tend to dry out)