Always check the labels of the products you use.
Method
- 1
Roast. Heat the oven to 190 °C, halve the 1400 g squash lengthwise, scoop out the seeds, set it in the tin and drizzle with 45 ml oil, then roast about 1 hour until soft, cool, peel, purée and season.
- 2
Caramelise. Heat the other 45 ml oil until hot, add the 3 sliced red onions and toss, then cook over medium about 25 min until soft and browned and season.
- 3
Blend. Stir together the 455 g ricotta, 2 tbsp rosemary, 2 eggs, half the 150 g parmesan and a little salt and pepper.
- 4
Sauce. Melt the 45 g butter, stir in the 55 g flour and cook 2 min, add the 830 ml milk and stir until it boils and thickens, then fold through the rest of the parmesan, ¼ tsp nutmeg and the 450 g spinach and season.
- 5
Prepare. Turn the oven down to 175 °C and grease the dish, then spread about 240 ml spinach sauce over the base.
- 6
Layer. Add pasta, half the squash, pasta, all the ricotta topped with the onions, pasta, the rest of the squash, pasta and finally the remaining spinach sauce.
- 7
Bake. Cover with foil and bake 1 hour, then uncover and bake 15 min more.
- 8
Rest. Leave to settle 15 min before cutting into portions.
Storage
Chill leftovers and keep for up to 3 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 4 g protein per 100 kcal, about 16% of energy (needs ≥ 12%)
- Low sugars: 4.9 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 226 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- roasting tin
- food processor
- large frying pan
- medium bowl
- medium saucepan
- whisk
- 23 x 33 cm baking dish
- foil
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 586 kcal |
| Protein | 23.7 g |
| Carbohydrate | 54.4 g |
| of which sugars | 11.1 g |
| of which free sugars | 0 g |
| Fat | 31.9 g |
| of which saturates | 13.7 g |
| Fibre | 5 g |
| Salt | 1.95 g |
Protein per 100 kcal
4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
