Okay, well how about 2 recipes then. The first is the pumpkin lasagne which is something my MIL sent me from a recipe book and the second is my own creation (which I'm very proud of
) of pumpkin soup (it's really butternut squash soup but we call it pumpkin b/c it makes the kids happy). Here ya go:
Pumpkin Lasagne (recipe says serves 4 but I'd say more like 6+)
2 tbs olive oil
2 onions, chopped (I use the food processor - easier)
2 lbs Swiss chard, tough stems removed, leaves washed well & chopped (I'm lazy & buy a bag of pre-washed & chopped kale. I only use about 1/2 a bag and then I pulse that in the food processor to make the pieces real small (personal preference))
2 1/4 tspn salt
1 tspn fresh-ground black pepper (I just eyeball this)
1 tspn dried sage
1/2 tspn grated nutmeg
3 cups canned pumpkin puree (one 28-oz can)
1 1/2 cups heavy cream
1 1/2 cups grated Parmesan
1/2 cup milk
1 pkg no-boil lasagne noodles (about 6 oz)
1. In a large nonstick frying pan, heat the oil over moderately low heat. Add the onions & cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high & add the chard (or kale), 1 tspn salt, 1/2 tspn pepper, 1/2 tspn sage, and 1/4 tspn nutmeg. Cook, stirring, until the chard/kale is wilted and no liquid remains in the pan, 5 to 10 minutes.
2. Heat the oven to 400. In a medium bowl, mix together 2 cups of the pumpkin, 3/4 cup cream, 1/2 cup Parmesan, and the remaining 1 1/4 tspn salt, 1/2 tspn pepper, 1/2 tspn sage, and 1/4 tspn nutmeg.
3. Pour the milk into an 8x12" baking dish (I think mine is 9x13" - whatever). Top the milk with 1/3 of the noodles, then spread 1/2 the pumpkin mixture over the noodles. Layer half the chard/kale & onion mixture over the pumpkin & top with a second layer of noodles. Repeat with another layer of pumpkin, chard/kale & onion, and noodles. Combine the remaining 1 cup of pumpkin & 3/4 cup of cream. Spread the mixture evenly over the top of the lasagne, sprinkle with the remaining 1 cup of Parmesan (I'm generous w/the cheese on top - I just eyeball it). Cover with aluminum foil & bake for 20 minutes. Uncover and bake until golden, about 15 minutes more.
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Pumpkin Soup (serves about 4 adults, but even my uber-picky kids like it)
Butternut squash - about 2 lbs is perfect (you can also use a 2 lb. sugar pumpkin - tastes the same but they're harder to find)
2 tbs. butter
1 yellow onion, diced (I food process everything)
1 small carrot, diced
2 celery stalks, diced
1/2 tspn salt
About 4 cups of vegetable stock, which is 2 14.25 oz cans (I only use the Health Valley brand, but use what you think tastes best)
Fresh sage, chopped/minced (about 6 large leaves - I have an herb mill I use which works really well for mincing it up)
1/2 cup cream
2/3 cup brown sugar
Parmesan cheese, grated (optional)
Fresh ground pepper
1. Preheat oven to 400. Cut squash in half lengthwise & scoop out seeds. Place face down in a baking dish with enough water to lightly cover the bottom of the dish (about 1/4 cup or so). Bake for about 40 minutes then let cool. Cut flesh away from skin - I just use a sharp steak knife and just cut off the skin. Cut flesh into chunks. This can all be done ahead of time and saved for later.
2. Melt butter in a heavy, large soup pot. Saute onion & carrot for several minutes then add celery and saute another minute or two. Add the butternut squash, salt, and stock. Bring to a boil then reduce heat to a simmer. Cover and cook for 25 minutes.
3. Laddle soup into a food processor (I do about 1/3 of the soup at a time since it won't all fit) and process until smooth. Return soup to a pot (I transfer the pureed soup into a new, smaller pot since I have to process the soup in batches) and add the cream, brown sugar, and sage. Season with pepper to taste. Add more brown sugar if desired.
4. Laddle into bowls & sprinkle each with Parmesan cheese and serve with really yummy bread for dipping (we like sliced & toasted Como bread, with butter).
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Let me know if you end up liking them!
). So what do I do? Can it be cooked, frozen, then reheated successfully? Help!
I want some, I want some! 
My dd is allergic to dairy and squash so I'd have to make her something else for dinner, but wow that sounds so good!
