Küchenlatein: Presto Pasta Nights #83: Squash, ricotta & sage pasta bake Kulinarische Abenteuer mit Rezepten und Bildern

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Presto Pasta Nights #83: Squash, ricotta & sage pasta bake

In March 2007 Ruth from Once Upon A Feast created the popular Presto Pasta Nights. In its 83 ^rd week I have the pleasure of playing host on Ruth’s behalf. Taking part is easy: Just create a pasta dish, write your post about it and e-mail your permalink to ostwestwind (at) yahoo (dot) de by Thursday evening, October 2^nd. Don’t forget to tell me the name you go by, your blog’s name, and the name of your dish. For more information to share a recipe for the roundup click here

Let's have fun!

This week I prepared

Squash, ricotta & sage pasta bake

I used butternut squash and the sage fits perfectly to it.

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Squash, ricotta & sage pasta bake
Categories:	Pasta, Squash
Yield:	6 Servings

Ingredients

1		Squash, weighing about 1 kg /2 lb 4 oz, chopped
		-- into chunks
2	tablesp.	Olive oil
200	ml	Tub creme fraiche
50	grams	Parmesan, finely grated, 2 oz
250	grams	Tub ricotta
		Small bunch of sage leaves, half chopped half
		-- left whole
12		Sheets fresh lasagne

Source

GoodFood Magazine, October 2008

	Edited RK 09/28/2008 by
	Ulrike Westphal

Directions

This veggie main course can be put together a day ahead and left in the fridge, ready to cook at a moment's notice.

1. Heat the oven to 220 °C/fan 200°C/gas 7. Toss the squash together with the olive oil in a roasting tin. Roast the squash for 30 mins until soft and golden. While the squash is roasting, mix the creme fraiche with half the Parmesan, then set aside.

2. When squash is ready, leave to cool slightly then peel the skin away from the flesh. In a separate bowl, beat the ricotta with the chopped sage and remaining Parmesan and fold through the squash with some seasoning trying not to break it up too much.

3. Assemble the bake by spreading a little of the creme fraiche mix over a gratin dish. Then lay some of the lasagne sheets over and splodge some of the ricotta and squash mix over the pasta with more creme fraiche. Use all the ricotta mix to fill the bake, but make sure you keep some creme fraiche for the top. Finally, spread the creme fraiche over the top layer of lasagne, then scatter with the whole sage leaves. The bake car now be frozen; defrost thoroughly before cooking. Bake for 25 mins until bubbling and golden, then serve cut into squares.

:EASY
:VEGETARIAN
:PREP 20 mins
:COOK 1 hr
:PER SERVING 445 kcalories, protein 15g, carbohydrate 41 fat 26g, saturated fat 14g, fibre 3g, sugar 8g, salt 0.36g

OR WHY NOT TRY...

Griddling thin, peeled slices of delicata squash until marked and tender, then dressing them with olive oil, chopped chilli and garlic.

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