Butternut, pine nut & sage open lasagna
Recipe by: Missmacs Catering (082 924 0170)
Ingredients
- 1 butternut, in chunks
- 1 tsp (5ml) cinnamon
- 1 handful pine nuts, toasted
- 1 handful sage leaves
- 8 pasta sheets
- butter
- parmesan cheese
- olive oil
- salt and pepper
Instructions
- Preheat the oven to 200°C.
- Toss your butternut in olive oil, salt, pepper and cinnamon. Place in the oven and roast for 40 minutes until soft and golden.
- Cook the pasta until al dente while the butternut is doing its last round in the oven.
- Melt the butter on the stove until it starts to brown, then add the sage leaves and take off the heat.
- Layer the butternut and pasta in a dish and drizzle with a good serving of the brown sage butter, plus sprinklings of pine nuts and fresh parmesan
Good for: make tonight
Butternut soup
Ingredients
- 3 tbsp (37.5ml) margarine or butter
- 1 onion, chopped
- 1 potato, chopped
- 2 cups (500ml) butternut, chopped
- 1 tsp (5ml) curry powder
- ¼ tsp (2ml) nutmeg
- 3 cups (750ml) chicken stock
- 1½ cup (375ml) milk
- 4 tbsp (50ml) orange juice
- salt and pepper
- pinch of sugar
Instructions
- Fry the onions in the butter. Add the potato and butternut and stir-fry over a low heat. Add the curry powder and nutmeg.
- Add rest of the ingredients and simmer for 20 minutes until soft. Put the mixture into a food processor and blend until smooth.
Great for: freezing for later
Did you know
A ripe butternut will store for weeks if kept in a dark, dry place
Tip
Use a little flour to thicken soup that is too watery. Mix the flour with water, add to soup and bring to the boil
Butternut and cheese cake
Ingredients
- 125g butter
- 220g Digestive or Provita biscuits, crumbled
- 2 butternuts, chopped
- 3 onions, chopped
- 2 rings feta cheese, crumbed
- 500g cream cheese
- 500g crème fraiche or sour cream
- 5 eggs
- olive oil
- salt and ground pepper
- about 5 leaves of fresh sage
Instructions
- Preheat oven to 180°C.
- Melt the butter and add the digestive biscuits. Use this to create a crust on the bottom of a pan with a loose base. Refrigerate this.
- Add the butternut, onion, olive oil, salt, pepper and sage in a roasting pan and roast until cooked.
- Dish onto the prepared crust and sprinkle with feta.
- Mix the cream cheese, crème fraiche and eggs and pour the mixture into the pan. Cook for one hour. Cool before serving.
Perfect for: children
Tip
If you’re trying to hide the butternut from fussy tots, cut it into really small chunks or mash it a little.