Mangez Québec

Sage-nut squash lasagna with creamy ricotta cheese

15 minutes
Cooking time
40 minutes


  • 1 Quebec pepper squash
  • 80 ml (1/3 cup) olive oil
  • 2 cloves garlic, minced
  • 125 ml (1/2 cup) brown sugar
  • Salt and ground pepper to taste
  • 80 ml (1/3 cup) butter
  • 8 lasagne noodles, cooked and hot
  • 500 ml (2 cups) creamy ricotta cheese
  • Sage leaves, fried
  • 125 ml (1/2 cup) peeled, chopped & toasted hazelnuts
  • Thin stream of olive oil


Preheat the oven to 190°C (375°F).

  1. Cut squash in half lengthwise; remove seeds and filaments in centre cavity. Drizzle oil on the flesh, sprinkle with garlic and brown sugar and season with salt and pepper. Lay squash cut side down on a baking sheet and bake for 40 min or until the tip of a knife can easily pierce the skin.
  2. Spoon out the cooked flesh into a bowl. Coarsely mash the cooked squash and add butter. Keep warm until ready to serve.
  3. Layer pasta, squash and ricotta. Serve immediately with a few fried sage leaves and toasted walnuts. Drizzle with olive oil.
Louis-François Marcotte - MENU Plaisirs maraîchers - 2008

produits utilisés

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