Yum—enjoy! Butternut squash recipes | Jamie Oliver recipes | Jamie Oliver Add the canned tomatoes, then half fill each empty can with water, swirl, and add to the pan. When the eggplants are done, crush the garlic straight over them, drizzle with the balsamic, and toss to coat, then scrape it all into the sauce. Spinach. Excerpted by permission of Ecco, an imprint of HarperCollins Publishers. Roast both the squash and eggplant for 50 minutes, then remove, mashing up the squash really well. “Built from John Bishop's love of a lasagne cooked for him by his friend Jane, plus tips from his wife on his absolute favourite comfort food, enjoy this veg-packed twist on the traditional family favourite. Break in the hard cheese, peel, finely slice and add the garlic and tip in your chosen nuts. https://www.olivemagazine.com/recipes/healthy/butternut-squash-lasagne Rip the top leafy half of the herbs into a food processor. To revisit this article, visit My Profile, then View saved stories. Add a pinch of salt and pepper and whiz until very finely chopped, then stir through 8 tablespoons of extra virgin olive oil and the lemon juice. Leave to stand uncovered for 30 minutes while you make the pesto. Leave to tick away for 30 minutes, then drain and add the beans. Chop each squash into 8 chunky wedges, then toss on a large tray with a little oil, salt, pepper and another good pinch of chilli flakes. I love this lasagne—you can taste all the different incredible veggie elements, and it's a fun assembly job. https://www.jamieoliver.com/recipes/pasta-recipes/squash-spinach-pasta-rotolo Halve the squash, then scoop out and wash the seeds. https://www.jamieoliver.com/recipes/vegetable-recipes/ultimate-veggie-lasagne Ad Choices, Jamie Oliver's Vegetarian Lasagna Recipe From His Newest Book, Comfort Food, These days, Jamie Oliver might be one of the most recognizable chefs on the planet—and one who's known round the world not only for his super-easy, super-yummy recipes but also for his grassroots work, raising awareness and rallying around improving kids' nutrition, both at home and at school—but did you know that he grew up working in his parent's pub in an English village outside Cambridge? Now it's assembly time—rub a deep 12-inch circular ovenproof dish (or go traditional with 10-by-14 inches) with oil. Here's my first pick: Proper Veg Lasagne I love this lasagne—you can taste all the different incredible veggie elements, and it's a fun assembly job. Glamour may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Explore our collection of butternut squash recipes and find your favourite way to eat it. Leftover squash fritters with tomato salsa, Roasted root vegetable & squash stew with herby couscous, Gennaro's butternut squash & pancetta penne, Michela’s kale, ricotta & squash omelette, Mushroom and squash vegetarian Wellington, Warm salad of roasted squash, prosciutto and pecorino, Roasted chicken breast with creamy butternut squash and chilli, Roast squash, sage, chestnut and pancetta risotto, Pot-roasted shoulder of lamb with roasted butternut squash and sweet red onions, Butternut squash muffins with a frosty top. Plus, in classic Naked Chef style, they're easy and pared-back—no fussiness, no fancy equipment, no terrifying organic-chemistry-like recipes to be found here. Carefully halve the squash lengthwise and seed, then cut into 3/4-inch-thick slices, leaving the skin on. Cook until lightly golden, stirring regularly. Remove from the heat, then finely grate and stir in half the hard cheese. To assemble, remove the herbs from the ragù, finely grate and stir in the remaining hard cheese, then generously spoon 2 ladlefuls into the bottom of a 25cm x 30cm lasagne dish. ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, Cooking Buddies: Kitchen hacks with Buddy, 20 g dried porcini mushrooms, 2 onion squash , (850g in total), 1 teaspoon fennel seeds, 2 onions, 2 carrots, 2 sticks of celery, 1 mixed bunch of fresh woody herbs, such as thyme, rosemary, sage, bay , (30g), 100 ml Barolo , or other red wine, 2 x 400 g tins of quality plum tomatoes, 2 x 400 g tins of beans such as cannellini, borlotti, haricot, 1 big aubergine , (600g), 4 cloves of garlic, 250 g mixed mushrooms, 500 ml crème fraîche, 60 g vegetarian hard cheese, 100 g baby spinach, 350 g fresh lasagne sheets, 100 g Cheddar cheese, 100 g ripe mixed-colour cherry tomatoes, 1 big bunch of fresh basil , (60g), 1 mixed bunch of fresh herbs, such as mint, oregano, flat-leaf parsley , (30g), 100 g vegetarian hard cheese, ½ a clove of garlic, 100 g pine nuts, almonds, walnuts, ½ a lemon.