Recipe: Squash & Blue Cheese Lasagne. This is a brilliantly warming and moreish autumnal recipe using veg from the farm that is in season right now! Sweet and nutty squash, Leeks and Cavolo Nero. For this recipe you will need: 2 Whole Squash such as Uchiki Kuri or Blue Kuri (Around 1.5-2kg) 4 Cloves Garlic (Skin on) 1 tbsp Chilli Flakes Sage Olive Oil Nutmeg 1 Medium Sized Leek (Finely sliced) 1 Bunch of Cavolo Nero (250g) (Roughly chopped) 125g Organic Blue Cheese (Such as Stilton) For the béchamel sauce 50g Butter 50g Plain Flour 450ml Milk 1 tbsp Dijon Mustard 75g Parmesan/Grana Padano Pumpkin Seeds 9 Lasagne Pasta Sheets Salt and Pepper Preheat your oven 200c. Firstly cut your squash in half, scoop out the seeds and place on a baking tray. Drizzle each piece of squash with some olive oil, sprinkle with chilli flakes and a pinch of salt. Then place a clove of garlic and some sage in the middle of each then grate over a little nutmeg. Place in the oven for around 30-45 mins until soft. Leave to cool. Scoop out the flesh into a bowl, then squeeze the roasted garlic in and mash with a fork until fairly smooth. Meanwhile in a pan, with a little olive oil, sweat off your leeks until soft then add the Cavolo Nero and whilt until cooked. Season then set aside. Make your béchamel by melting the butter in a pan, add your flour. Let this cook for a couple of mins till it smells nutty then gradually add your milk, whisking all the time. Let this cook for around 5 mins until it is smooth. Take off the heat and grate in 50g of parmesan, add the dijon mustard, mix well and season to taste. Bring a large pan of water to the boil and blanch your pasta sheets for around 3-4 mins and drain. Now it’s time to assemble! Spread some of the squash on the bottom, crumble on some blue cheese then add some of the leek and cavolo nero and a little béchamel. Then add your pasta sheets. Keep alternating until you have used all the fillings finishing with a layer of pasta then béchamel on the top. Sprinkle over some pumpkin seeds, grate the remainder of the parmesan and drizzle a little olive oil on top. Bake for around 45mins until the pasta is soft all the way through. Enjoy!
Veg boxes this week! Squashes will be in the Medium and Large Veg boxes this week as we start to make our way through them! We are also now on to our last batch of Sweetcorn for the year. This last batch has been great and have managed to avoid any munching from Deer and Badgers so far! We have another fantastic crop of Leeks this year, thanks to the recent rain and we will be harvesting more of these. From Organic market gardener Metske Van Der Laan @boreplace we have Red Cabbages and some fantastic Spring greens! From @cherrygardensorganicfarm we have some locally grown organic Beetroot. Apple varieties next week from Oakwood Farm are Fiesta and Cox's and some more Concord Pears. . . . . #vegbox #organic #organicfarming #sussex #localfood #fromourfarmtoyourdoor #homedelivery
Our crown prince squashes being sorted and making their way into our warm store for the winter! The crown prince squash is by far our favourite variety! It can store for up to 8 months if the conditions are right and it has a great flavour far better than a Butternut squash! Due to their size we cut these into portions for our veg boxes. Top tip is to scoop out the seeds and roast in large pieces with the skin on then remove the sweet flesh. Far easier than peeling! . . . . #squash #squashseason #autumn #organic #organicfarming #localfood #seasonal #sussex #fromourfarmtoyourdoor #crownprincesquash