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Ingredients
US|METRIC
6 SERVINGS
- 1 butternut squash (large, about 1.2kg - 1.4kg)
- 1 Tbsp. olive oil
- 3/4 tsp. fennel seeds
- fresh thyme sprigs
- salt (to season)
- black pepper (freshly ground, to season)
- nutmeg (a light grating)
- 1 Tbsp. sage leaves (fresh, chopped - a scant tablespoon)
- 1 clove garlic (a large clove, chopped)
- 1 leek
- 1 Tbsp. olive oil
- 1 onion (finely chopped)
- 1 red pepper (chopped)
- 1 clove garlic (chopped)
- 350 grams fresh spinach (wilted, drained very well)
- 200 grams goat's cheese
- nutmeg (fresh)
- 9 lasagne (sheets)
- olive oil (a little)
- salt (to season)
- pepper (to season)
- 1 liter full-fat milk
- carrots (a few slices)
- 1 onion (small)
- thyme sprigs
- fresh parsley (stalks)
- 9 peppercorns
- 150 grams cheddar cheese
- 50 grams grated Parmesan cheese
- 1 Tbsp. sage (chopped)
- black pepper (freshly ground, to seasonni's)
- salt (to season)
- 50 grams butter
- 50 grams flour
- 65 grams cheddar cheese
- 25 grams Parmesan cheese
- 25 grams pinenuts
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