Whereas the recipe opts for more or a 'cake' style, I decided to play with it a bit and make a healthy, creamy lasagne style as follows.
Butternut Squash Lasagne
Serves 2 greedily
Approx WW Pro Points 12
1 Butternut squash
1 onion, sliced into rounds
1 tbp oil
250g fresh spinach, steamed
2 tsp dried sage - crumbed or several fresh leaves, chopped
300ml skimmed milk
1 1/2 tbs flour
1 tbs butter
100g strong cheddar, grated
1 tsp wholegrain mustard
Heat the oven to 180oc/fan. Peel the BNS and slice into rounds with a thickness of a £ coin (2-3mm), place these rounds with the onion rounds onto a baking tray and drizzle with oil. Bake for 30 mins
In the meantime make up a white sauce with the butter, flour and milk - add most of the grated cheese and season well, stir in the mustard towards the end, it will help thicken the sauce.
Squeeze the steamed spinach to remove all the moisture.
Take the BNS and onions and layer up with the spinach and a sprinkling of sage, pour over some sauce. Repeat layers and season each layer well with S&P.
Final layer with sauce on top and the remainder of the cheese.
Back into the oven for 20 minutes, serve.
Utterly creamy and the sage adds a wonderful hit, so good you don't miss the fact that there is no meat or pasta in the dish, very very satisfying.