For the indecision squash lover, we present the Fall Squash Pasta Bake. This lasagna-like casserole layers spaghetti squash, acorn squash and butternut squash with fresh rich béchamel sauce, no-cook pasta sheets and pepperjack cheese. Season generously with fresh sage, black pepper and salt, then bake around a half-hour. Brown the top, then slice an extra-large portion and dig in. Click here for the recipe.
-photo by Jonathan Gayman
This article appears in December 2015.