As the nights draw in a little earlier and the temperatures begin to drop, embracing autumn can be tough as summer starts to fade away. Don’t let the changing seasons get you down by focussing on all the great things that September and October have to offer – golden brown trees, piles of leaves just asking to be played in, a wardrobe full of cosy jumpers and some delicious seasonal flavours. We always find ourselves turning to hearty comfort food at this time of year and with its versatility, depth of flavour and ease of preparation it is easy to see why butternut squash becomes firmly planted on so many menus.
Butternut squash is harvested from early September through to November, so autumn truly is the best time to make the most of this humble vegetable. Not one for the faint-hearted, we love the butternut squash’s deep nutty flavour in this cheesy vegetarian lasagne and think it’s best served with a side of salad or potatoes with some caramelised roasted vegetables.
We put this Butternut Squash and Spinach Lasagne to the test and found it a hit with vegetarians and meat-eaters alike, so it’s a great one to have in your repertoire for when you find yourself catering for both diets and need something to keep everyone happy. Be prepared that there are a few stages to this recipe, but each stage is easy to follow and constructing the final dish takes hardly any time at all. Plus, there is something strangely therapeutic about layering sauces, cheese and pasta sheets!
10 minutes before this had finished baking we added some extra wilted spinach to give it those lovely dashes of green on the surface, but if you would prefer why not try some halved cherry tomatoes or caramelised red onion instead? Simply uncover and place under a grill for 5-10 minutes to brown off the cheese and give it that lovely golden finish. If you want to skip the ricotta and spinach mix, our basic white sauce recipe could be used in it’s place.
To make this Butternut Squash and Spinach Lasagne at home, all you’ll need is a frying pan, a baking tray, a food processor, an oven dish, a jug, scales, measuring spoons, a mixing bowl and a couple of spoons. We found that three layers was the perfect amount to fill our oven dish but you may need to alter this dependent on the size of your dish, and you may need to trim your lasagne sheets to ensure a snug fit.
If you’re looking for other main course ideas, why not check out our recipes here?
*Original recipe can be found here.