The Glass House - Butternut Squash Lasagne by Diane Holt

Butternut Squash Lasagne
Butternut Squash Lasagne
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Every time you visit The Glass House café in Ribchester nothing ever looks quite the same!

As the seasons change, so does the plant life in the greenhouse and spring is as beautiful a time to visit as any other.

As the environment around you changes, so do the seasonal menus.

Every effort is made to keep produce local, quality high and presentation with a “wow” factor. Chef Diane Holt (pictured) has this month chosen a warming, delicious and healthy recipe to try – butternut squash lasagne.

Diane said: “It’s flown off the specials board these last few weeks because it’s the sort of wholesome comfort food we crave at this time of year.”

As winter continues the temperature inside The Glass House at Stydd Gardens, Ribchester remains as warm and inviting as ever.

The setting of this intriguing café bar restaurant is quite unique.

The Glass House is open every Wednesday to Sunday from 10am to 4pm. Telephone 07854 509698 or visit:


(serves 8)

1 butternut squash, peeled and cut into cubes

(one and a half pounds prepared weight)

2 onions, peeled and cut into thin wedges

2-3 carrots peeled and chopped

16 large sage leaves

2 tablespoons olive oil

1 ¼ pints milk

2 oz plain flour

2 oz butter

freshly grate nutmeg

7 oz mature cheddar cheese, grated

salt and freshly ground black pepper

250g pack dried lasagne or 300g pack of fresh lasagne strips

3 pint ovenproof dish


Set oven to 230C or gas mark 8

Spread the squash, onion, chopped carrots and eight sage leaves out in a large roasting tin.

Drizzle with olive oil and roast in the oven for 30-40 minutes

Make the cheese sauce.

Melt butter.

Remove from heat.

Stir in flour. Add milk gradually stirring continuously over a low heat. Sauce will thicken and go smooth. Chop the rest of the sage and add to the sauce along with nutmeg, and two thirds of the cheddar cheese. Stir until smooth and well blended. Season with salt and pepper.

Spoon some sauce into the serving dish. Layer a few sheets of lasagne on top then a third of the squash mixture. Continue to build the layers.

End with a good layer of sauce.

Sprinkle the remaining cheese on top.

Now set the oven to 200C or Gas mark 6. Bake the lasagne for 45-50 minutes until golden and piping hot. Enjoy!