Butternutsquash Bake

For an easy meal cut 1 large butternutsquash in half lengthways and remove the seeds placing them into a small baking dish. Cut the butternusquash into wedges and place into a deep baking dish.

In a bowl mix 2 tbsp rapeseed oil, 3 grated garlic cloves, 1 tsp dried sage, 1 tsp dried rosemary and 1 tsp fresh ground black pepper and brush the butternutsquash with the mixture and also dab a bit onto the butternutsquash seeds in the small baking dish.

Bake the butternutsquash in a preheated 180 fan oven for 15 minutes, remove and top with 1 can of baked beans with the tomato sauce drained off. Now place the butternutsquash seeds in the small baking dish into the oven and bake both dishes for 15 minutes.

Serve half the amount for a meal portion and reserve the left overs for the Roasted butternutsquash bake recipe perhaps tomorrow.

 

Roasted butternutsquash bake

Prepare:

Place 2 sheets of lasagne in a separate dish so the lasagne can lay flat and pour just enough boiling water on to cover the lasagne sheets to soften whilst preparing veg.

Dice 1 green chilli pepper with seeds, half a red onion, half a large flat mushroom, a round of pak choi and pointed cabbage.

Roughly mash the roasted butternutsquash retained from the previous recipe.

Cut half inch sized round of swede then cut down the middle into 2 equal sizes. Slice one of these into double matchstick sized pieces, keep the other as it is for the time being.

Layer as follows:

Open a 400g tin of baked beans and use the tomato sauce as a first layer.

One sheet of the softened lasagne.

A layer of baked beans.

The diced veg.

One sheet of the softened lasagne.

A layer of baked beans.

The roasted butternutsquash.

The double matchstick sized swede portions around the edges of the food in the casserole.

Using the large holes of a grater, grate the unprepared piece of swede in the middle of the squash.

Freshly grind on some black peppercorns and garlic with herbs salt.

Bake 180 fan oven for 40 minutes.