Butternut Squash.....

Shay Spence on Instagram: "something substantial for the vegetarians this thankgiving 🫶 full recipe below FOUR-CHEESE BUTTERNUT SQUASH LASAGNA 10 oz. frozen spinach, thawed 3 cups (24 oz.) ricotta cheese 8 oz. mascarpone cheese 2 tsp. garlic powder 1 tsp. salt 1 tsp. pepper 1/2 tsp. ground sage 2 eggs 1 32-oz. carton butternut squash soup (I used most about 3/4 of it) 2 packages no-boil lasagna 2 cups grated parmesan 24 oz. fresh mozzarella, torn into small pieces 2 tsp. fresh thyme leaves (optional) Preheat oven to 350F. Place thawed spinach on a clean kitchen towel and squeeze as much water out as possible. In a large bowl, add spinach, ricotta, mascarpone, garlic powder, sage, salt, pepper and eggs. I like to use a hand mixer to whip it all together but you can also thoroughly stir

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Cinzia Galiano on Instagram: "Lasagne zucca e ricotta 🎃✨🧡 👉🏻 Ingredienti: Per la crema di zucca 1 kg zucca 80 g latte (o acqua) q.b. noce moscata sale pepe Per la crema di ricotta 500 g ricotta 1 uovo sale pepe Per gli strati di lasagne 250 g lasagne all’uovo 150 g mozzarella 150 g Parmigiano Reggiano DOP 100 g speck 50 g burro 👉🏻 Procedimento 1. Cuocete la zucca tagliata a dadini in forno e poi frullatela con latte, noce moscata, sale e pepe. 2. Mescolate la ricotta con uovo, sale e pepe. 3. Assemblate le lasagne realizzando uno strato di crema di zucca, sfoglie di pasta all’uovo, crema di zucca, crema di ricotta, speck a listarelle, mozzarella a dadini e parmigiano grattugiato. Realizzate tutti gli strati fino ad esaurire gli ingredienti e terminando con fiocchetti di burro. 4. C

a white plate topped with pasta covered in cheese and sauce next to a stack of books

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Mia Swinehart, MS, RD, LDN on Instagram: "The creamiest and coziest butternut squash mac and cheese everrrrr - for when you need some good fall comfort food 🫶🏼 recipe below and also linked in my bio! RECIPE: 1 butternut squash, cut in half and seeds removed Olive oil 4 cups (uncooked) rigatoni pasta (or pasta of choice) Cheese sauce: 6 tbsp butter 1/2 tsp salt, more to taste 1/2 tsp black pepper 1/2 tsp smoked paprika 1 tsp garlic powder 1 tao onion powder 1/8 tsp nutmeg 2 cups heavy cream 1/4 cup whole milk 8 oz sharp cheddar, shredded 1/4 cup plain greek yogurt Topping: 1/3 cup panko style bread crumbs Fresh sage and/or thyme 1. Preheat oven to 425F and line a baking sheet with parchment paper. Slice your squash and scoop out the seeds. Rub each half with olive oil

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Ben Siman Tov on Instagram: "Recipe Below! 👇 Butternut Squash Gnudi, Calabrian Chili, Roasted Pumpkin Seeds, Fried Sage, Parmigiano Reggiano The flavors in this dish are INCREDIBLE and truly represent FALL in a bite!! Gnudi is a simple form of “pasta” made with a ricotta cheese base. We added some fall spices into the dough mix and after dropping them into boiling water to cook, tossed them in a roasted butternut squash puree. Finished with calabrian chili oil for heat, toasted pumpkin seeds for crunch , fried sage for flavor, and a little blanket of parmigiano cheese… it is PERFECTION 🤩🔥 Ingredients: 1 butternut squash, peeled and cubed + save the seeds 1 head of garlic, top trimmed off to expose cloves chicken or veg stock 450 g whole milk ricotta, pressed in a strainer or wit