Cooking fruits and vegetables that are in season is so fulfilling and autumn squashes, pumpkins and sweet potatoes are great ingredients for any dinner you may be making this October.
Our butternut squash and pork lasagne is delicious and although it does take a little bit longer than the average dinner it will be worth it!
Use seasonal vegetables to their full potential
Ingredients
One medium onion, chopped
Four to six cloves of garlic
One pound of good quality sausage meat
One glass of red wine
One can of chopped tomatoes
One box of dried lasagna sheets
One large egg
175 grams of mozzarella cheese
One Tomato
One Courgette
One Large Butternut Squash
One tablespoon of parsley
One teaspoon of basil
One teaspoon of oregano
Salt and pepper to taste
Method
Peel your butternut squash and cut into cubes. Place on a roasting tin with a glug of olive oil and roast the vegetables for 30 minutes or until tender.
Blend in your food processor until pureed.
Next, fry your onion in olive oil on a medium heat in a large saucepan until transparent before adding the garlic.
Place your sausage meat into the hot saucepan and fry lightly until it has browned.
Pour in your good quality red wine followed by the tin of tomatoes. Add your herbs and simmer your mixture, reducing it for at least 15 minutes.
When the pork has thoroughly cooked, season with salt and pepper to your taste.
Mix one egg into your cooled butternut squash mixture.
Begin assembling your lasagne as you normally would eg. Meat and tomato mixture, followed by your lasagna sheets, and topped with the butternut squash mixture.
Continue layering until the pan is nearly full and end with a butternut squash layer.
Top with mozzarella cheese and pieces of sliced courgette and tomatoes for a nice finish before baking in your oven for 30 or 40 minutes until bubbly. Use a knife to test if your pasta is cooked through.
Enjoy!
Our lasange is perfect for a cold autumn evening in front of the fire!
