1 butternut
squash of approximately 800 gr peeled and cubed
3 roma
tomatoes in cubes
1 cup
cubed onion
¼ cup
olive oil
1 tablespoon
salt
½ teaspoon
pepper
¼ tablespoon
paprika
¼ teaspoon
ground oregano
¼ teaspoon
dried basil
2 cups
organic chicken broth
1 cup
grated Parmesan cheese
Water for boiling lasagna sheets
Instructions
Preheat oven to 200°C
On a tray arrange the cubes of butternut squash, tomato and onion
Mix the oil with salt, pepper, paprika, oregano and basil
Distribute over the vegetables and mix with your hands until all the vegetable is covered
Roast for 25 minutes until the squash is soft
Blend with broth little by little until you get a thick but not heavy texture
Strain and taste to season with salt and pepper to taste
In a large skillet, heat some olive oil and fry the chopped onion until it starts to change color
Add the grated zucchini and garlic and fry until a little dry
Add the shredded chicken and combine everything
Remove from heat and add ricotta cheese, parsley and season with salt and pepper to taste
Cook lasagna sheets until al dente in salted water
On a plate put a lasagna sheet and add filling on one edge
Roll and arrange on a plate
Repeat with the rest of the lasagna sheets
Pour the sauce to cover
Sprinkle with Parmesan cheese
Bake until the sauce is bubbling
Serve with a little more parsley
Repeat again with the rest of the butternutsquash, more cheese and more sauce. With the vegetable layers settled the next “challenge” is to make the white sauce
including this lasagna, which quite frankly I was worried about serving to him. Transfer the squash to a large baking sheet and cover with aluminum foil
Grease the lasagna dish lightly with olive oil spray. Sprinkle lightly with mozzarella cheese. Bring a very large pot of water to boil, and cook lasagna noodles according to package instructions
Place on plate, drizzle the Dijon cream sauce and serve with Italian peppery salad leaves. Drain the rice, then mix together with the blended vegetables, chopped dill, splash of lemon juice and pinch of salt and good twist of coarse ground black pepper
The South American sauce is incredibly easy to make, and while traditionally paired with steak it also goes well with chicken or fish and, as we had here, grilled butternutsquash and zucchini
Add butter, sage, and garlic to skillet, tilt pan toward you so that butter pools on one side, and use a large spoon to continually baste steaks with butter
What matters most to me in the moment is how I deal with the food that the season brings me. In a heavy bottomed saucepan heat the butter over medium heat and add in the sage leaves
Both soy and tamari sauces are made with fermented soy beans but tamari contains no (or little) wheat so is ideal for vegans and coeliacs – check the label before buying as some brands may have wheat in them
Pour the butternutsquashsauce into the greased dish. In a large bowl, combine the cubed butternutsquash, chopped onion, olive oil, salt, pepper, and herbs
This pistachio and slow roasted tomato rotolo is rousing in that the slow tomatoes tingle on the tongue with sharp sweetness and the pistachio and quark is a whack of aroma and colour which balances with the rich and thick spiced butternutsquashsauce
Add the squash to the bowl with the rice. Spray a wire rack set over a sheet pan with nonstick spray. ground black pepperfor the maple-pear cranberry sauce
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