We love the sound of these delicious Butternut Squash Stack sent in by Graphic Designer, Kate Moorhouse. Lots of layers of goodness make this colourful meal a healthy alternative to a traditional lasagne. We found out how Kate made it, so you can try the recipe yourself at home.
This recipe serves 4 people.
Preheat oven to 190 deg FAN. Layer up in a deep oven proof dish – lasagna dish works well.
To start with, chop and deseed 4 tomatoes. Add one tablespoon of tomato puree plus one teaspoon of oregano. Drizzle balsamic glaze and add one teaspoon of harrisa paste. Season.
Peel the butternut squash and thinly slice, drizzle the slices with olive oil.
Smear of red pesto.
Add another layer of thinly sliced and peeled butternut squash. Drizzle with olive oil and add bashed corriander seeds. Season.
Sliced 1 large pointed red pepper or 2 if they are small. Add 2 handfuls of ground almonds.
Once again, add another layer of thinly sliced and peeled butternut squash. Season.
To cook the butternut squash stack:
Cook in a preheated oven for 35-40 minutes until the butternut squash is almost done.
Then add layers 7 and 8 and cook for 15-20 mins more until cheese has melted.
Julienne 2 courgettes and add grated lemon rind. Drizzle with olive oil.
Finally, crumble one pack of sliced feta and 1 sliced mozzarella ball
Enjoy with a green salad.