Master the art of comfort cuisine: our easy and flavorful acorn squash lasagna recipe

Prepare to indulge in the ultimate comfort food this fall with our irresistible acorn squash lasagna recipe. This mouthwatering dish combines the earthy flavors of roasted acorn squash with layers of savory fillings, creating a symphony of flavors that will warm your body and soul. Whether you’re looking for a hearty vegetarian meal or a unique twist on a classic Italian dish, this acorn squash lasagna recipe is sure to impress.

Ingredients

For the Acorn Squash Boats:

• 2 large acorn squashes
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Filling:

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 1 (15-ounce) can tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon sugar
• Salt and pepper to taste

For the Cheese Sauce:

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups milk
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded Parmesan cheese
• 1/4 teaspoon nutmeg

Instructions

Prepare the Squash Boats:

1. Preheat oven to 400°F (200°C).
2. Cut the acorn squashes in half lengthwise and scoop out the seeds and pulp.
3. Drizzle the inside of the squashes with olive oil and season with salt and pepper.
4. Roast the squash boats for 20-25 minutes, or until tender.

Make the Filling:

1. Brown the ground beef in a large skillet over medium heat.
2. Add the onion and garlic to the skillet and cook until softened.
3. Stir in the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, sugar, and salt and pepper.
4. Bring to a simmer and cook for 15-20 minutes, or until the sauce has thickened.

Prepare the Cheese Sauce:

1. Melt the butter in a medium saucepan over medium heat.
2. Whisk in the flour and cook for 1 minute.
3. Gradually whisk in the milk until the sauce is smooth.
4. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened.
5. Stir in the mozzarella and Parmesan cheeses and nutmeg.

Assemble the Lasagna:

1. Spread a thin layer of the filling in the bottom of each roasted acorn squash boat.
2. Top with a layer of the cheese sauce.
3. Repeat the layers, ending with a layer of cheese sauce.
4. Bake for 15-20 minutes, or until the cheese is melted and bubbly.

Tips

• For a vegetarian version, substitute the ground beef with lentils or crumbled tofu.
• Add your favorite vegetables to the filling, such as mushrooms, zucchini, or spinach.
• If you don’t have acorn squash, you can also use butternut squash or spaghetti squash.

Variations

• Top the lasagna with a sprinkle of grated Parmesan cheese or toasted bread crumbs.
• Add a layer of cooked lasagna noodles between the filling and cheese sauce.
• Experiment with different seasonings, such as chili powder or cumin, to create unique flavor profiles.

Benefits of Acorn Squash

Acorn squash is not only delicious but also packed with nutrients. It is a good source of:

• Fiber
• Vitamin A
• Vitamin C
• Potassium
• Magnesium
• Folate

Serving Suggestions

Serve the acorn squash lasagna with a side of crusty bread or a fresh green salad. It also pairs well with a glass of red wine or a crisp apple cider.

The Bottom Line

Our acorn squash lasagna recipe is a culinary masterpiece that will become a staple in your fall cooking repertoire. Its combination of roasted acorn squash, savory fillings, and creamy cheese sauce creates a dish that is both comforting and unforgettable. Whether you’re hosting a dinner party or preparing a cozy meal for yourself, this recipe is sure to delight your taste buds and warm your heart.

Frequently Discussed Topics

Q1: Can I make the lasagna ahead of time?
A: Yes, you can assemble the lasagna up to 2 days ahead of time. Cover it tightly and store it in the refrigerator. When ready to bake, bring it to room temperature for 30 minutes before baking.
Q2: How do I reheat the lasagna?
A: You can reheat the lasagna in the oven at 350°F (175°C) for 20-25 minutes, or in the microwave on high for 5-7 minutes, depending on the size of the portion.
Q3: Can I freeze the lasagna?
A: Yes, you can freeze the lasagna for up to 3 months. Make sure it is tightly wrapped in aluminum foil or plastic wrap before freezing. When ready to eat, thaw the lasagna overnight in the refrigerator and then reheat as directed above.