Method

Step 1

Start by preparing the cooked turkey so that the meat comes nicely up to room temperature.

Step 2

Heat your oven to 220°C / 425°F / Gas Mark 7. Put the squash in a bowl with the olive oil, sugar, cinnamon, chilli, stock, salt and pepper and mix well.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Boil for 2 minutes or desired tenderness, stirring occasionally so that they don’t stick together.

Step 7

Remove from the water individually with a slotted spoon or tongs and place directly onto a warm dinner plate.

Step 8

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.