Butternut and bacon ‘lasagne’
– Antoinette Spangenberg
(SHORTCUT, INNOVATIVE, FRESH, HEALTHY)
During one of their journeys Antoinette found a spare butternut, bought a few onions from villagers and found a packet of bacon in the freezer. The resultant “lasagne” was met with frowns at first, but her travel companions finished the lot. She’s made it again as a side dish with braaied meat or with other meals.
SERVES 6 Preparation time: 15 min Baking time: 45 min
750 g butternut, cubed butter 1 onion, chopped 250 g diced bacon 250 g mushrooms, sliced
60 ml (¼ c) butter 125 ml (½ c) cake flour 500 ml (2 c) milk pinch of salt pepper
garlic-and-herb salt sprinkle to taste 50 g blue cheese or Cheddar cheese, grated
Preheat the oven to 180 °C. Grease an ovenproof dish with butter or nonstick spray.
1 Cook the butternut in salted water until soft. Mash with a potato masher or purée in a food processor. Add a knob of butter.
2 Heat 10 ml (2 t) butter and fry the onion, bacon and mushrooms until the bacon is crisp and brown.
3 White sauce Melt the butter over medium heat, add the flour and stir constantly to form a paste.
4 Slowly add the milk while stirring. Lower the heat and simmer until the white sauce thickens. Season to taste with salt and pepper.
5 To assemble Spread a layer of butternut in the prepared dish, sprinkle the garlic-andherb salt over, followed by a layer of the bacon mixture. 6 Pour a layer of white sauce over and sprinkle cheese on top. Repeat the layers, ending with a layer of white sauce. Bake for 45 minutes or until golden brown.