Ingredients
500g butternut squash, cut into small cubes
4 tbsps olive oil
150g onion, finely chopped
4 garlic cloves, minced
400g chard, stalks and leaves separated, stalks cut into 1cm slices, leaves shredded
100g pine nuts, toasted
250g ricotta cheese
80g Parmesan cheese, finely grated
½ lemon, zested
200g double cream
250g fresh pasta sheets
125g mozzarella cheese, sliced and put onto kitchen paper
Salt
Pepper

Method
Preheat the oven to 180c.

Put the squash into an oven dish, drizzle with 2 tbsps of the olive oil and lots of seasoning.  Put into the oven for 30 minutes, or until soft and golden, turning twice during cooking.

Add the remaining oil to a pan and cook the onion on a medium high heat for 5-7 minutes until soft and translucent.  Add the garlic and cook for a further minute.  Add the chard stalks and stir through and cook for 2 minutes more before adding the leaves and turning off the heat

To the pan add the pine nuts, ricotta, 30g of the grated Parmesan and the lemon zest. Season with salt and pepper and stir through.

Mix the remaining Parmesan with the double cream.

Once the butternut is cooked, begin to assemble. Start by removing the pasta sheets from the packet and working out how many sheets you need per layer for your dish. We are aiming for 4 layers of sauce and 4 layers of pasta, you may need to cut your sheets to fit.  I also take my spoon and ‘divide’ the mixture in the pan into 4 so I know how much of the ricotta mixture I have per layer.

In a large square dish add a ¼ of the ricotta mixture and ¼ of the butternut cubes and top with a layer of the pasta sheets. Repeat 3 more times, ending with a layer of pasta.  On the final layer of pasta, place the sliced mozzarella and top with the creamy Parmesan mix.  Put into the oven to bake for 30-45 minutes until golden and bubbling.