Lasagne with acorn squash
Unbelievable!
You need: (for 2 people)
- 6 sheets of lasagne
- 2cl Lucca olive oil
- 30g hazelnuts
- 1 small acorn squash
- 1 clove of garlic
- 10g brown sugar
- 2cl balsamic walnut and curry
- Salt & Pepper
- Preheat the oven to 200°C.
- Peel the squash and cut into large cubes. Chop the garlic. Crush the hazelnuts.
- On a baking tray, spread the squash cubes and garlic, then cover with balsamic, brown sugar and olive oil. Season with salt and pepper and stir on the baking sheet with a wooden spoon.
- Cook for about 25 minutes until the cubes are tender. Then crush them roughly with a fork.
- Meanwhile, cook the lasagne pasta in a pan of boiling salted water. Drain well and pat dry on paper towels.
- Place a small amount of the acorn squash puree on the plates first, then cover with a sheet of lasagne. Alternate layers to use all the ingredients.
- Sprinkle with crushed hazelnuts and enjoy hot!
Tip: Try also with wild garlic balsamic or spiced vinegar.
