Start by preparing the cooked turkey so that the meat comes nicely up to room temperature. Heat your oven to 220C/425F/gas mark 7. Put the squash in a bowl with the olive oil, sugar, cinnamon, chilli, stock, salt and pepper and mix well. Once coated, place it in a roasting tray along with the garlic cloves and sage. Pour a cup of water into the tin, give it a shake and roast in the oven for 35 minutes, until soft and caramelised. When cooked, remove from the oven and squeeze out the flesh from the garlic bulbs (discard the skins) then roughly mash and mix everything together with a potato smasher or back of a spoon. Sprinkle in the chestnuts, turkey, mix again and leave in the oven with the heat turned off. If you want to make the dish a little richer, add a knob of butter to the butternut squash mix.
Bring a large deep pan of salted water to the boil, add a drizzle of oil and place the lasagne sheets into the boiling water one at a time – If you don’t have a big pan boil the sheets individually. Boil for 2 minutes or desired tenderness, stirring occasionally so that they don’t stick together. Remove from the water individually with a slotted spoon or tongs and place directly onto a warm dinner plate. Place the squash mix onto half of the sheet so that you can fold the other half on top. Drizzle with olive oil, Parmesan cheese and serve.
Cooked turkey at room temperature, chopped sliced or shredded – as much as you like.
1 butternut squash, peeled and cut into 3-4cm chunks (900g)
3 tbsp olive oil plus a drizzle for the boiling water and garnish.
1 tsp dark brown sugar
3 – 4 tbsp turkey stock from the bird
1 red chilli finely sliced.
1/2 tsp ground cinnamon
2 sage leaves leaves finely sliced
4 large garlic cloves
A Handful of cooked chestnuts, crumbled
Salt & Pepper
4 fresh lasagne sheets
Parmigiano Regiano
