Hello hello hello!
Today I combined two favorites: skillet lasagna and butternut squash lasagna. The result is cozy, comforting, and perfect for chilly evenings.
Late October brings temptations—like too much Halloween candy—and the urge for warm, satisfying food. This skillet lasagna scratches that itch: rich butternut squash, tender noodles, creamy cheeses, and savory browned chicken for texture. If you prefer a vegetarian version, crispy tofu or tempeh work well for a similar contrast.
I tested this recipe several times to get the balance right. The mashed squash forms a creamy base, but without something to add texture it can feel one-note. Ground chicken adds a savory bite that contrasts the squash and cheese; spicy sausage could be great too if fennel isn’t your issue. The finished dish is rustic, thick, and decidedly autumnal—comfort food with a little twist.
Although the instructions look detailed, the recipe is straightforward and becomes easier each time you make it. It takes about an hour from start to finish and reheats well with a little added liquid and stirring. Serve straight from the skillet for a warm, shareable meal.
