I’m actually kind of loving autumn so far this year – it’s never been my favourite season (far from it), but I don’t think I’ve ever realised before just how good the food is! I’m totally taking advantage of it this year and making a ridiculous amount the three Ss – soups, stews and things involving squash. Today we have cheesy roasted squash lasagne – layer upon layer of autumnal goodness.
(by the way, ask me what I think about autumn again in a month’s time when it’s bitterly cold and raining every day. I can’t help but think I might feel differently)
Some people seem to think that the butternut squash is the poor man’s pumpkin, but no! It’s the best! It’s much easier to deal with than a huge pumpkin, you don’t end up eating it for two weeks straight to get through it all, and when it’s simply roasted in some oil with a bit of s + p, it’s absolutely divine. Add a creamy béchamel sauce, a simple pesto made from spinach and walnuts, some sheets of lasagne and a crispy cheesy topping, and you’ll be happy until December.
For the recipe, head on over to Great British Chefs!
(by the way: as you can see, after asking your opinions in my brown butter lemon and walnut pasta post, I’ve decided to share my GBC posts here on Amuse Your Bouche. However (if I can manage it) they will be additional to my usual recipe posts – hence why I’m posting this just one day after posting my slow cooker black bean soup. That way, you’ll get all the normal recipes, plus more – and there’s no way anyone can complain about that. It’ll be more work for me, but I’ll do my best!)