Butternut squash lasagne recipe

To say goodbye to the lasagne, here's the menu:

Pasta:
200g plain flour
dash of olive oil
water

Put flour and oil in the food processor and run on top speed. Slowly add water until sticky breadcrumbs form. If a dough forms it's a little too wet so add some flour. Bring together and put in cling film.

Filling:
onion
butternut squash
mushroom
lemon thyme
parsley

Fry onion until soft, add chopped mushroom and fry until liquid evaporates. Dice butternut and add, fry for a couple of minutes and add herbs. Add stock to cover and cook the squash until just cooked. Taste and season.
To finish take a quantity of squash mix and add lemon juice and cream and cook to thicken. Check seasoning.
Roll pasta in machine to second thinnest setting, (we use imperia roller) or on a board until it is just transluscent.
Cut to about twelve inches and cook in lots of salted water for about three minutes. Take out and cool on a board until cold enough to handle. Place one third of the sheet on a plate, put some squash mix on top, fold the next third over and add squash then do the same with the final third, topping with more mix. As long as the mix is hot the pasta will take the heat.

Serve with something green.


Another recipe from Canteen on Clifton Street, Cardiff CF24 1LR
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