LOW CARB BUTTERNUT SQUASH AND MUSHROOM LASAGNA
 
Prep time
Cook time
Total time
 
A really satisfying, rich, low carb side with a hint of sweetness from the butternut squash. Alongside a meaty main, it's a great dinner choice.
Author:
Recipe type: Side Dish
Cuisine: Ketogenic. LCHF. Low Carb. Grain Free. Gluten Free.
Yield: 6
Ingredients
  • 1kg butternut squash (net weight)
  • 500g chestnut mushrooms
  • 150ml double cream
  • 350g strong cheese (e.g. extra mature cheddar) cut into small cubes
  • 60g freshly grated Parmigiano Reggiano (you may need more if using the Padano variety as it's less strong in flavour)
  • 60ml extra virgin olive oil (U.S. option HERE)
  • 20g unsalted butter
  • 1 tbsp (15ml) melted coconut oil (U.S. option HERE)
  • 1 minced garlic clove
  • 2 tablespoons of fresh thyme
  • 4-5 rosemary sprigs
  • fine Himalayan pink salt (U.S. option HERE)
  • freshly ground black pepper
Instructions
  1. grate Parmesan and set aside.
  2. cut cheese into small cubes and set aside.
  3. clean mushrooms under running water, shake water off and slice.
  4. put butter and 30ml of olive oil into a frying pan or wok, add 2 sprigs of rosemary and cook for 1 minute.
  5. discard rosemary; add sliced mushrooms, garlic, butter, 1 tbsp of thyme leaves, salt and pepper.
  6. cook mushrooms for 8-10 mins or until all water has evaporated.
  7. meanwhile, prepare squash: peel, halve, remove internal filaments and seeds, then cut 1cm thick slices and set aside.
  8. once the mushrooms have cooked and no water remains in the pan, add double cream and simmer for 1 more min.
  9. transfer creamed mushrooms to a bowl, then blitz using an immersion blender, until you have a creamy, smooth sauce; taste test and adjust salt and pepper as required; set aside.
  10. pre heat oven to 190°C fan (210°C static).
  11. put the sliced squash into a zip-lock bag, add 30ml of extra virgin olive oil and rub until all slices are well coated.
  12. transfer squash slices to a baking tray, sprinkle salt and black pepper, remaining thyme leaves and rosemary sprigs.
  13. bake for 10-12 mins until a knife tip goes through with minimal resistance; remove from oven and discard rosemary sprigs.
  14. raise oven temperature to 200°C fan (225°C static).
  15. pour coconut oil into a baking dish (approx. 25cm x 20cm) and spread with your fingers; place a layer of squash slices, sprinkle with ½ of the strong cheese and then ½ of the mushroom sauce; repeat layer in the same order (squash>cheese>sauce).
  16. top with parmesan and bake for about 15 mins until golden brown and bubbly.
Notes
Metric kitchen scales are an inexpensive yet invaluable gadget to ensure accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use. For U.S. option click HERE.
Nutrition
Serving: ⅙th Calories: 609 Fat: 51.6g Net Carbs: 13g Protein: 21.5g
Recipe by at https://queenketo.com/low-carb-butternut-squash-mushroom-lasagna/