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Butternut squash lasagne

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This vegetarian take on a family favourite is perfect if you’re trying to cut back on meat, and is ready in just 30 minutes, making it quick enough to cook midweek

Butternut squash lasagne

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Ingredients
  

  • Ingredients
  • onion 1 finely sliced
  • oil for frying
  • butternut squash 500g peeled and cut into small cubes
  • cinnamon a pinch
  • nutmeg
  • milk 100ml
  • frozen spinach 150g
  • fresh lasagne sheets 3
  • mozzarella 1 ball about 125g

Instructions
 

  • Method
  • STEP 1
  • Fry the onion in a little oil until soft, add the butternut squash and fry until tender and slightly browned around the edges. Add the cinnamon, a grating of nutmeg and the milk and mash roughly. Heat the spinach with another grating of nutmeg.
  • STEP 2
  • Meanwhile, cook the lasagne slices in boiling water for 3 minutes and drain. Put a sheet of lasagne in a small baking dish, add a layer of butternut squash and half the spinach. Season. Add another layer of lasagne and the rest of the butternut squash and spinach. Season and follow with a final layer of lasagne. Rip the mozzarella into pieces and scatter it over the final sheet, grill briefly until the mozzarella bubbles and browns.

Notes

Adapted from olivemagazine.com

Butternut Squash Tikka Masala

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A classic Indian dish that’s quick to make – you can even swap the squash for marrow or add or use lamb or chicken for a meatier recipe.

Butternut Squash Tikka Masala

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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 tsp finely chopped ginger
  • 1 butternut squash chopped into cubes (or swap for marrow if you like)
  • 20 sugarsnap peas stringed and washed
  • 2 spring onions peeled, washed and cut into a 4cm baton
  • 150 ml tikka masala sauce
  • 1 tbsp finely chopped coriander leaves

Instructions
 

  • Heat the oil in pan, add chopped ginger and sauté for 30 secs, then add sugar snaps and spring onion and sauté for 2 mins.
  • Add the diced squash and sauté for 3-4 mins on low heat. Add sauce and simmer for 5 mins or until the squash is cooked.
  • Sprinkle with chopped coriander leaves and serve with warm bread or rice.

Squash and Pepper Risotto

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Just five ingredients are all it takes to make this tasty dish – perfect for lunch or supper and suitable for vegetarians, too

Squash and Pepper Risotto

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Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 4

Ingredients
  

  • 1 onion peeled and thinly sliced
  • 250 g 8oz risotto rice
  • 1 medium butternut squash peeled, deseeded and cut into small chunks
  • 900g/2lb prepared squash
  • 1 red pepper deseeded and cut into strips
  • 45 g 1½oz Parmesan cheese, grated
  • This is tasty with garlic white wine, frozen peas and some fresh herbs added.Sue McMahon

Instructions
 

  • Heat a large pan containing 1tbsp olive oil and the onion, and cook for 5 mins until the onion softens. Add the rice, stir well for a minute, then add 600ml (1 pint) hot water and the chunks of butternut squash.
  • Cook, stirring occasionally, over a medium heat, until liquid is almost absorbed, about 10 mins. Add another 300ml (½ pint) hot water and the red pepper strips, and cook for about 15 mins until the squash is tender. Add more hot water if needed. Leave the risotto to rest for a few mins.
  • Stir in half the cheese, season well, then serve with the rest of the Parmesan and drizzle with extra olive oil, and sprinkle with freshly ground black pepper.

Notes

This is tasty with garlic, white wine, frozen peas and some fresh herbs added.