12 lasagna noodles

• 1 acorn squash, about 2 lbs (1 kg) or
• 1 pumpkin, about 2 lbs (1 kg)

In a large pot of salted boiling water, cook the noodles until al dente.

Rinse under cold water and oil lightly. Set aside.

Preheat the grill, setting the burners to medium.

Cut the pumpkin in half and remove the seeds. Peel and cut into 2-cm (1-inch) thick slices.

In a bowl, toss the pumpkin slices with the olive oil. Season with salt and pepper.

Grill the pumpkin for 7 minutes per side or until tender. Cut into cubes and set aside.

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