Junior Chef – 9/10 Nov 2019

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.

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