This was a hit with the adults, not so much with the kids. My store did not have frozen squash, so I used a large (26oz) can of pumpkin purée. I also did several more layers (using the entire box of noodles) as I seemed to have extra filling. Next time I make it I am going to add nutmeg and cinnamon to the purée.

I added a layer of portabella and crimini mushrooms sauteed in a little olive oil with salt and pepper and spread them atop the first layer of ricotta. Yum, yum, yum!

(And by the way, it's only salty if you add too much salt. Add a little, taste and add more if needed. Tweaking a recipe is not against the law.)

I make this every year at Thanksgiving as a main dish for my vegetarian guests, who are thrilled to have a holiday-appropriate entree just for them! They usually have to fight off the non-vegetarians, as EVERYONE loves this! Do yourself a favor, and make a double batch. I've tried it with the frozen squash and with the freshly made puree', and the difference is negligible. If you have the time, go for it, if not, you'll never notice the difference.

As to the Salt : I think Martha's recipes use Kosher salt which is a large crystal. If you use the regular table salt, use much less.

HOLY SALTY!!! I am an 8 1/2 month pregnant woman who loves salty foods, but this was WAY too much! next time I'll half the salt...delicious dish, though, and so easy to make!

The combination of pasta with acorn squash is surprisingly good! I made this and added a sprinkle of allspice to the puree mixture, giving it a hint of extra sweetness. I also sprinkled some toasted walnuts on top after baking, to give it a bit of extra crunch. It was devoured and will become one of my staple vegetarian options, since acorn squash is available year round. Absolute heaven!

Made this one side by side with the Butternut Squash and Sage Lasagna. This one got the better reviews. Easy to make, I will absolutely be cooking this one again. I agree you need to reduce the salt. I find this to be a more common necessity in some of Martha's recipes.

Both my husband and I found this dish OK. I made it with the frozen squash and fresh sage. Don't think I'll make it again, although it was easy.

I made this and thought it was good, but would add some herbs such as thyme and parsley next time to add more flavor.

We love this recipe, but it's way too salty as written. The last time I made it, I eliminated all salt and the cheese made it salty enough. I added shredded jack cheese on top. Be sure the foil is well sealed around the baking dish to hold in all the moisture so that the noodles will cook enough.

Has anyone added a meat to this? If so, what and how'd it turn out?

I made this tonight for dinner. I used two acorn squash and followed the recipe, but the flavor needed to be more intense. It was good, but I would make it using a different squash.

I've made this a few times, with both frozen squash and with squash puree I made myself. Always excellent (though the cheese tends to be pretty salty on its own, so you may want to cut or even eliminate the added salt). Am making it again tonight, as a matter of fact! :)

Delicious dish. I made this for a harvest potluck and everyone raved about it. It's simple to make and sophisticated.