Butternut Squash Lasagna
Because squashes keep well and they’re in season, I bought my favourite, butternut squash, to keep until I’m back from my short city break. However, the poor squash fell twice on its head and I discovered a crack. Left with no choice, I cut the squash into two, carve out the seeds, lather the cut sides with olive oil and bake them until soft. I wrapped the two sides in foil and put them in the fridge.
I’m not keen on making cream soup with it: it’s boring. A friend suggested that I should make a Manadonese dish with coconut oil and herbs. Not possible as I’ve roasted them.
While browsing I discover some interesting use (pumpkin bread!) and butternut squash lasagna. I love squash in ravioli but refuse to make them as they’re tedious. So this is the perfect solution. Thanks Adrienne!
Ingredients:
Please visit this wonderful site.
Directions:
Ditto
Ahhh… fotonya cakep….. give me some……..
V: Ah right… you LOVE pasta. Your next project maybe?
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Comment by Benny — 14 November 2008 @ 10:20 am
Your picture is stunning!!! It couldn’t look more appetizing
I got here through Jenn’s FFF.
V: Hi Núria, thanks for the compliment. Your blog is about Spanish food! Can’t wait to explore. I was recently in Andalusia and am keen to cook some of the dishes I tried there.
Comment by Núria — 14 November 2008 @ 5:32 pm
HI - Came to you today via The Leftover Queen’s blog. I love this lasagne. It looks delicious! Great job.
V: Joan, thanks for stopping by.
Comment by Joan Nova — 14 November 2008 @ 7:19 pm
Congratulations on your FFF Award. Nice blog.
V: Hi Teresa. Thanks! .
Comment by Teresa — 15 November 2008 @ 5:36 am
Hi V - Your pictures are so great and thank you for making my recipe look so beautiful!
V: Hi Adrienne, the credit is all yours
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Comment by Adrienne — 16 November 2008 @ 11:44 pm