I decided to use the squash from Matt, for a veggie lasagna. I roasted the squash with some shallots . The recipe also called for two pints of grape tomatoes , roasted. That is the extent of the veggies. The recipe is from Cooking Light , May 2012. It is a little complicated because you make a white sauce with chicken broth, flour & a bit of heavy cream. The cheese that topped the lasagna was Fontina. I use this cheese instead of parm. or mozz. sometimes. It melts wonderfully. I also very much love my Rachael Ray casserole dishes from QVC!! Aren’t they pretty? From the oven to the table!