This butternut squash recipe makes a great family meal which can be prepared in advance and placed in the freezer until ready to cook. Soft butternut squash and mature Cheddar cheese packs this dish full of flavour.
- 1 butternut squash, peeled and cut into cubes (about 750g/1½lb prepared weight)
- 2 onions, peeled and cut into thin wedges
- 2-3 carrots, peeled and chopped
- 16 large sage leaves
- 2 tbsp olive oil
- 750ml milk
- 60g plain flour
- 60g butter
- Freshly grated nutmeg
- 200g mature Cheddar cheese, grated Salt and ground black pepper
- 200g frozen green beans, chopped into short lengths
- 250g pack dried lasagne or 300g pack fresh lasagne strips
- 60g Parmesan, grated
- You will also need
- 1.75 litre ovenproof dish
Set the oven to 230°C/450°F/Gas Mark 8. Spread the squash, onion, carrots and 8 sage leaves out in a large roasting tin. Drizzle with oil. Roast 30-40 mins.
For the sauce: pour the milk into a large jug, whisk in the flour, then add the butter. Microwave on High for 4 mins, stir, cook for another 4 mins, stir, then cook for 3-4 mins longer, until thick and smooth. Chop the rest of the sage and add to the sauce, along with the nutmeg and two-thirds of the Cheddar. Season. Thaw the beans in the microwave.
Spoon some sauce in the dish. Put in a few sheets of lasagne, then a third, or half, of the squash mixture (depending on shape of your dish), beans and a little more sauce. Continue with lasagne sheets, squash mixture and beans. End with a good layer of sauce. Sprinkle with the rest of the cheese. Set the oven to 200°C/400°F/Gas Mark 6. Bake the lasagne for 45-50 mins until golden and piping hot.
To freeze: Cover the uncooked dish well with cling film, seal, label and freeze. Use within 2 months. To serve from freezer thaw in the fridge overnight then bake.