Though kabocha squash is not the identical as pumpkin, its taste is so related (and, as talked about above, its texture typically preferable) that it makes a very enough substitute. Like our pumpkin pizza, this lasagna incorporates each roasted and sautéed squash for many squash taste and contrasting texture. The roasted batch is puréed with cream cheese, then layered with a squash and apple sauté, a thick béchamel, and no-bake lasagna noodles for the richest, creamiest fall casserole possible.
9 Savory Pumpkin Recipes So Good, You’ll Forget About Pie
Serious Eats / Amanda Suarez
