prepare to fridge raid… butternut squash & chicory bake by megan davies
Are your staple winter meals in need of a refresh? Or maybe you’re in desperate need of some new, simple recipes to add to your repertoire. We love cooking and eating sustainably, and we know you do too. So, when we heard that our friend, Megan Davies, was releasing a new book helping us to do just that, we knew we had to share it with you.-
Jam packed with a plethora of wholesome recipes guaranteed to make your meals more exciting, Megan’s latest book Fridge Raid: Flexible, Kitchen-Foraged Recipes For Low-Waste Meals provides all the inspiration you need to run a sustainable kitchen well. From hearty soups and stews to one pot pasta bakes, these beautiful, versatile dishes will keep anybody wanting more. Don’t have one of the items on the ingredients list? No problem! Megan details easy swap-outs for every ingredient listed, helping you tailor each dish to your dietary needs (amazing, right?).
Can’t wait to get started? Take a look at Megan’s brilliant Butternut Squash and Chicory Pasta Bake below… We just know you’ll love it.
butternut squash & chicory bake
serves 6, cooking time 1 hour 25 minutes
“I love a traditional lasagne and the nostalgic, knowing hug that it gives, and this pasta bake is a lovely, wholesome veggie alternative that equally hits the spot. You could try it with plenty of roasted veg, but I think sweet root veg work best.”
ingredients
- 800–900 g/1¾ –2 lb. butternut squash, unpeeled (or Carrots, sweet potato, celeriac, beetroot, or a mix)
- 50 g butter (Essential)
- 50 g plain flour (or wholemeal or self-raising)
- 650 ml whole milk (or any type of milk)
- 40 g grated Parmesan, plus extra to top (or any hard Italian cheese, such as Pecorino)
- 2 heads chicory (or any bitter, winter leaf, such as endive)
- 8–10 dried lasagne sheets (or fresh pasta sheets, about 160 g in total)
- 250 g ricotta cheese (or any soft cheese, such as goat’s cheese)
- 20 g fresh basil (or fresh parsley or chives)
- sea salt and freshly ground pepper
method
- Preheat the oven to 200°C fan/220°C/425°F/Gas 7.
- Trim, then chop the butternut squash into 2–3-cm/¾ –1¼ -inch chunks (no need to peel). Add to a large baking sheet, season well, drizzle with a glug of olive oil and toss to coat. Place on the top shelf of the oven and roast for 35 minutes until tender and lightly caramelized.
- Melt the butter in a medium saucepan set over a medium heat and once sizzling, add the flour. Mix very well and cook for a couple minutes. Next, add a splash of milk which will turn the roux firmer. Allow the milk to be absorbed before you add another generous splash. Continue this process until all the milk is used. Let the sauce cook and thicken for about 5 minutes, stirring constantly – it should end up with a custard-like thickness. Remove from the heat, add the Parmesan, stir to combine, then season very well (make sure you taste it).
- Separate the chicory leaves, then cut them in half lengthways. Scatter a layer of squash on the base of a baking dish, followed by chicory, some dollops of ricotta randomly placed, then a layer of lasagne sheets. Top with the white sauce and a scattering of basil leaves (and their stalks, torn). Repeat the layers (starting with the roasted squash), continuing until you’ve used up all of the ingredients. Finish with a very generous scattering of basil leaves on the final layer of béchamel and an extra sprinkle of seasoning and Parmesan, too. Place on the middle shelf of the oven and bake for 40 minutes, until tender, golden brown on top and bubbling happily.
goes well with… buttery peas or a lovely, fresh, crunchy salad
got leftovers? portion up and freeze, or just re-heat – everyone loves leftover pasta bake!
Shop Fridge Raid by Megan Davies, published by Ryland Peters & Small (£18.99)
Photography by Rita Platts © Ryland Peters & Small
