1 hr 40 mins
Super easy
serves 4
About the recipe
For me, Jools and the kids, this is one of our go-to dinners for busy weeknights – super-silky pasta topped with crispy deliciousness – it’s guaranteed clean plates all round. The genius lies in having the whole roasted squash ready and waiting in the fridge, along with a packet of fresh lasagne sheets that can be sliced and cooked in just a matter of minutes.
Ingredients
1 butternut squash (1.2kg)
1 ciabatta roll (85g)
½ a bunch of fresh thyme or rosemary (15g)
1 clove of garlic
olive oil
500g fresh lasagne sheets
50g Parmesan cheese, plus extra to serve
extra virgin olive oil
optional: chilli oil
Top Tip
USE IT UP
Instead of throwing the squash seeds away, turn them into a tasty topper or simple snack. Bake at 180°C/350°F/gas 4 for 5 to 10 minutes, or until lightly golden. Leave to cool, then store in an airtight container until needed.
VEG BOOST
Throw a handful of peas or spinach into the pan for the last few minutes – delicious!
Method
- Preheat the oven to 180°C/350°F/gas 4.
- Prick a butternut squash (1.2kg) all over with a sharp knife and roast for 1 hour 40 minutes. Remove from the oven and allow to cool – this can be done on the day, or even days before.
- Tear 1 ciabatta roll (85g) into a food processor and pick in ¼ of a bunch of fresh rosemary or thyme. Peel and add 1 clove of garlic, drizzle in 1 tablespoon of olive oil and blitz to breadcrumbs.
- Tip into a large frying pan and fry over a medium heat for 5 minutes, or until beautifully golden and crisp, stirring regularly, then tip into a bowl.
- Stack up 500g of fresh lasagne sheets, then cut into ½cm strips. Pick and finely chop ¼ of a bunch of fresh rosemary or thyme.
- Place the pan back on a medium heat, scoop in half the butternut squash flesh (save half for another day), removing any tough skin or seeds, drizzle in 1 tablespoon of olive oil and scatter in the chopped herbs. Fry for 2 to 3 minutes, breaking it up with a spoon as you go.
- Add the pasta to the pan, pour in 800ml of boiling kettle water and turn the heat up to high. Cook for 4 minutes, or until the pasta is cooked and has sucked up most of the liquid, stirring regularly, then turn off the heat.
- Meanwhile, finely grate 50g of Parmesan. Once the pasta is cooked, scatter the Parmesan into the pan, drizzle in 1 tablespoon of extra virgin olive oil and toss together. Taste and season to perfection with sea salt and black pepper.
- Divide the pasta between plates, scatter over the crispy breadcrumbs and top with an extra grating of Parmesan. Delicious finished with a drizzle of chilli oil, if you like.
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