Enjoy a squash in October’s kitchen!
Posted: 27th October 2017
I do love a squash! Have you tried the bowl shaped ones? They’re perfect for stuffing, roasting then eating straight from the oven. For a real treat I fry up a mix of leeks and chunky pieces of ham then pour in some cream and fill up your de-seeded squash. Use the top as a lid then roast slowly till everything is beautifully tender and eat straight from the squash – delicious!
This lasagne recipe makes the most of a butternut squash and is great for making ahead and freezing – it’s something a bit different to try
Squash and chicken lasagne
Generously feeds 4
1 large butternut squash
Pinch of nutmeg
God glug of olive oil
2 onions, chopped
2 garlic cloves, crushed
4 skinless chicken breasts or a mix of breast and thigh fillets
1 rounded tbsp plain flour
500ml chicken stock
500g tub mascapone
190g jar pesto
12 lasagne sheets
85f parmesan cheese, grated
Dash of milk
50g pine nuts
- Cut the squash in half then cut into easy to peel sized large chunks. Peel and scrape out the seeds then cut into small chunks.
- Put into a large bowl with a couple of tablespoons of water and cover. Microwave on full power for about 10-12 minutes until soft. Season with the nutmeg and some salt and pepper then mash lightly. Put to one side.
- Heat the oil in a large casserole dish then add the onions and garlic and cook gently till softened.
- Add the chicken to brown the outside for a minute or two then add the flour and mix into the onions.
- Slowly pour in the stock and stir to mix well. Bring to a gentle simmer then cover and cook for about 10 minutes until the chicken is cooked through.
- Use 2 forks to shred the chicken into bite sized pieces then stir in half the mascarpone and the pesto. Simmer gently for a few minutes to thicken a little.
- Spoon half this mixture into the bottom of your dish then cover with lasagne sheets. Spoon over the squash then sprinkle over half the parmesan
- Layer with more lasagne, the rest of the chicken then a last layer of lasagne
- Pop the remaining mascapone into a bowl and add enough milk to make a creamy sauce. Season with S&P and some nutmeg. Pour over the top layer of lasagne then finally scatter over the parmesan and the pine nuts
- Pop in your oven for about 40 minutes until crispy and golden on top and cooked through in the middle.
- If you’re freezing ahead then cool, cover and freeze before cooking. Allow to thaw completely before cooking from room temperature.