This week our Junior Chefs will be making – Butternut Squash, and Rosemary Lasagne
Winter creates a deep need for nourishing food; lasagne is a popular family favourite. This vegetarian version is packed with roasted butternut squash, rosemary and a garlicky tomato sauce then baked with a crunchy top and melted salty parmesan.
The creamy sweetness of squash is tamed by savoury rosemary in this comforting dish. Butternut squash is an orange-fleshed winter squash, celebrated for its versatility and sweet, nutty flavour.
Though commonly thought of as a vegetable, butternut squash is technically a fruit. It has many culinary uses and makes a great addition to many sweet and savoury recipes.
Butternut squash is not only tasty but also packs a punch of vitamins, minerals and fibre.
In this week’s dish we will be using the following skills:
Weighing, measuring, chopping, crushing, grating, mixing/combining, boiling/simmering, frying and baking.
See you at the weekend Junior Chefs.