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Squash and Spinach Pasta Rotolo Recipe

   
 

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     Squash and Spinach Pasta Rotolo

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 butternut squash
1 red onion
olive oil
1 teaspoon dried thyme
500 g frozen spinach
1 whole nutmeg, for grating
4 cloves of garlic
1 jar of pasta sauce
cooked sheets of lasagna
 
feta cheese
parmasen cheese

Instructions
Preheat the oven to 180C/350F/gas 4. Cook the squash whole on a roasting tray for around 1 hour 30 minutes, then remove from the oven. Meanwhile, peel and roughly chop the onion, put it into a medium pan on a medium-low heat with a lug of oil, the thyme and a pinch of salt and pepper, and cook for 10 minutes, stirring occasionally. Stir in the frozen spinach, cover with a lid and allow to slowly cook for another 15 minutes, or until the liquid has evaporated, then remove from the heat. Cut the squash in half, discard the seeds and skin, then mash up with a fork. Keeping them separate, season both the squash and spinach to perfection with salt, pepper and a grating of nutmeg.
Peel and finely slice the garlic, then put it into a shallow 28cm casserole pan on a medium heat with a splash of oil and fry for a couple of minutes, or until lightly golden. Pour in the passata, then add a splash of water to the empty jar, swirl it around and pour it into the pan. Bring to the boil, simmer


Originally Submitted
2/26/2014





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