Recipe: Yummy Butternut squash & spinach lasagna

Butternut squash & spinach lasagna. Butternut Squash with Onions and Pecans "Wonderful recipe for squash! Chef John's Ham and Butternut Spaghetti "This is so fabulous! It has become the request for birthday dinners!" - tdcron Use butternut squash in soups and pasta dishes, or just serve it baked in its shell with a pat of butter and a drizzle of honey.

It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the blossom end. Halve squash lengthwise; remove and discard seeds. You can cook Butternut squash & spinach lasagna using 10 ingredients and 11 steps. Here is how you cook that.

Ingredients of Butternut squash & spinach lasagna

1. It's 500 g of frozen butternut squash chunks.
2. You need 9 of lasagne sheets.
3. You need 250 g of fresh spinach.
4. It's 2 of x 250 g ricotta.
5. You need 400 g of tin tomatoes.
6. You need 1 of red pepper, chopped.
7. You need 1 of onion finely chopped.
8. Prepare of Fresh or frozen sage.
9. Prepare 2 of garlic cloves crushed.
10. It's of Salt & pepper.

Butternut squash is an orange-fleshed winter squash, celebrated for its versatility and sweet, nutty flavor. Though commonly thought of as a vegetable, butternut squash is technically a fruit. Get delicious butternut squash recipes including butternut squash cake, butternut squash soup, butternut squash casserole and more butternut squash recipes. Butternut squash stars in all kinds of favorite fall recipes such as soups and pasta and goes on shining into the holiday season in side dishes (cue the creamy gratin) and as a show-stopping Thanksgiving pie.

Butternut squash & spinach lasagna step by step

1. Gather ingredients.
2. Bake the butternut squash for 20 mins at 180 degrees.
3. Whilst the squash is cooking, fry the garlic and onion.
4. Add the red pepper, sage, salt & pepper.
5. Add the tomatoes and butternut squash.
6. Wilt the spinach in the microwave for 1 minute.
7. Time to layer up: One layer of butternut squash mixture, one layer of spinach and ricotta then a lasagne sheet..
8. Add another butternut squash & ricotta layer (no spinach) then lasagna.
9. Add a spinach layer then lasagne then cover with ricotta.
10. Bake at 180 degrees for 50-60 minutes.
11. Eat outside in the sunshine.

We're fans, so you know we'll be roasting and baking butternut squash through the fall and into winter for purées, soups, and so much more. Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet. The bulbous, pear-shaped fruits are ready to harvest in autumn and have dense, sweet orange flesh and thin skin.

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