BUTTERNUT SQUASH AND CHICORY PASTA BAKE

A wholesome veggie alternative to traditional lasagne.

Serves six

INGREDIENTS

800-900g butternut squash, unpeeled

(or carrots, sweet potato, celeriac, beetroot, or a mix)

Oil, for drizzling 50g butter

(essential)

50g plain flour

(or wholemeal or self-raising)

650ml whole milk

(or any type of milk)

40g grated parmesan, plus extra to top

(or any hard Italian cheese, such as pecorino)

2 heads chicory

(or any bitter winter leaf, such as endive)

250g ricotta cheese

(or any soft cheese, such as goat’s cheese)

8-10 dried lasagne sheets

(or fresh pasta sheets, about 160g in total)

20g fresh basil

(or fresh parsley or chives)

METHOD

Preheat the oven to 220C/200C fan/Gas 7.

Trim then chop the squash into 2-3cm chunks (no need to peel). Add to a large baking sheet, season well, drizzle with olive oil and toss to coat. Roast for 35 minutes until tender and lightly caramelised.

To make the roux for the béchamel sauce, melt the butter in a medium pan set over a medium heat and, once sizzling, add the flour. Mix well and cook for a couple of minutes. Add a splash of milk which will turn the roux firmer. Allow the milk to be absorbed before you add another generous splash. Continue until all of it is used. Let the sauce cook and thicken for about five minutes, stirring constantly, to a custardlike thickness. Remove from the heat. Stir in the parmesan and season.

Separate the chicory leaves, then halve them lengthways. Scatter a layer of squash on the base of a baking dish, followed by chicory, some dollops of ricotta, then a layer of lasagne sheets. Top with some béchamel and a scattering of basil leaves (and their stalks, torn). Repeat the layers until you’ve used up all of the ingredients. Finish with a scattering of basil leaves on the béchamel, extra seasoning and parmesan. Bake for 40 minutes, until tender and golden brown.

GOES WELL WITH

Buttery peas or a lovely

fresh, crunchy salad.

LEFTOVERS

Portion up and freeze,

or just re-heat.