Lasagne with acorn squash

Unbelievable!

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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

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1. Preheat the oven to 200°C.
2. Peel the squash and cut into large cubes. Chop the garlic. Crush the hazelnuts.
3. 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.
4. Cook for about 25 minutes until the cubes are tender. Then crush them roughly with a fork.
5. Meanwhile, cook the lasagne pasta in a pan of boiling salted water. Drain well and pat dry on paper towels.
6. 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.
7. Sprinkle with crushed hazelnuts and enjoy hot!

Tip: Try also with wild garlic balsamic or spiced vinegar.

Don’t have the walnut and curry balsamic? Find it in our shop