Baked Butternut Squash, Spinach and Feta Pasta

I promise we are going to do some boating this weekend so that we can get back to business as usual but for today here is another excellent recipe for you to try.

First up is roasting your butternut squash. These take about an hour so I did this the night before to save time. Once baked scoop out the flesh and mash in a large bowl then place in the fridge if doing this the night before.

To make a simple tomato sauce fry a finely chopped onion, garlic clove and chilli in a large saucepan in a little oil. Once soft add a carton of passata and leave to simmer until required. This is the simplest tastiest tomato sauce you are likely to come across.

In another pan melt a little butter and add a third of a packet of frozen spinach. Stir until soft then set aside. Frozen spinach is a very economical way of buying spinach. £1 buys you a huge bag and it tastes just as food.

Next take some fresh lasagne sheets and spread out the butternut squash onto the lasagne sheets. Top with the spinach and crumbled feta cheese. Roll the lasagne sheets lengthways into rolls. This can be a little fiddly but bear with it.

Pour your tomato sauce into an oven proof dish. Chop each of your rolls into four and stand them on their ends in the tomato sauce in the dish. Top with plenty of grated cheddar and then bake for thirty minutes at 200 degrees.

The result is a tasty and filling veggie pasta dish with crunchy edges where the pasta has stood proud of the sauce and lovely gooey bits towards the bottom. Perfect for long winter nights.