Recipe Butternut Squash And Spinach
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Step 5 toss squash mixture spinach dried cranberries and pecans together in a serving bowl and serve warm.
Recipe butternut squash and spinach. 2 cups grated peeled butternut squash from a 2 1 2 pound squash 1 10 ounce box frozen chopped spinach thawed 1 cup fresh ricotta cheese 1 cup grated fontina cheese 4 ounces. If the oven is off heat to 200c 180c fan gas 6 and cook the lasagne for 30 mins. On a large rimmed baking sheet toss the butternut squash with 2 tablespoons oil and 1 2 teaspoon each salt and pepper.
Step 5 scatter over the remaining parmesan the mozzarella and pine nuts. Roast about 35 min until lightly browned and tender. After 15 minutes pierce a piece of butternut squash with a fork to see if the squash is tender.
Season with salt and pepper. Add spinach and dried cranberries. Meanwhile in a small.
Bake for 35 to 40 minutes at the bottom of the oven until golden and crisp. Layer squash and spinach mixture in baking dish using about one fifth of squash and one fourth of spinach for each layer beginning and ending with squash. If the squash is still very firm keep cooking the curry for another 3 to 5 minutes.
Preheat oven to 400 degrees. Make an even layer of spinach on top of the pasta and top with another quarter of the sauce more pasta squash sauce pasta and finally the remaining white sauce. Add the baby spinach and stir the curry until the spinach starts to wilt.
It s a great addition to risottos and soups is brilliant stuffed into ravioli perfect for enhancing curries or roasting whole as an impressive centrepiece. Finely grate over the parmesan then pick the sage leaves if using toss in a little oil and scatter over the top. Roast for 20 minutes.
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