Butternut squash and mushroom lasagne

1. Preheat an oven to 220 degrees Celsius, or equivalent.

2. Cut the butternut in half, scoop out the seeds and peel it. Cut into thick slices and lay on a large baking tray. Cut the peeled onion into wedges and place in the middle of the tray. Drizzle with olive oil and roast in the oven for 20-25 minutes until the squash is soft. Leave to cool slightly then blitz in a food processor with salt, pepper and the stock till smooth. Set aside. 

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