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Home Static Content Landing Pages > Love Food Love Denby Pages >  Oven to Table Recipes

Spinach and Butternut Squash Lasagna

A rich and tasty vegetarian lasagna.


1 large butternut squash

1-2 tbs olive oil

8 oz ricotta

1 cup milk

freshly ground black pepper and sea salt

3 cloves garlic, finely chopped or crushed

8 oz mascarpone cheese

tsp ground or freshly grated nutmeg

2 handfuls fresh basil leaves, torn

8 oz pack lasagna sheets

2 cups grated mozzarella

10 cherry tomatoes, halved

2 tbs freshly grated parmesan cheese


  1. Preheat the oven to 350F
  2. Halve the squash lengthways (skin left on), remove the seeds and place on a baking tray. Drizzle with 1 tbs of the olive oil and bake in the oven for 30-40 minutes until just tender. Remove and set aside.
  3. Meanwhile, in a large pan, gently fry the garlic in the remaining olive oil for I minute then tip in the washed spinach and stir for a minute or two until just wilted. Tip into a bowl and season with salt and pepper, then add the mascarpone, nutmeg and basil and mix well.
  4. Once the squash is cool enough to handle, cut off the skin. Thinly slice the hollowed out end and roughly chop the rest. Place the chopped squash into a food processor with the ricotta and milk and blend to a puree then pour into a bowl and season well with salt and pepper. Add 100ml boiling water if required to make a spoonable sauce.
  5. Fill a large bowl with boiling water and have some tongs ready.
  6. Place the large rectangular dish onto a baking tray. Spoon about a third of the squash mixture into the bottom of the dish and arrange half of the sliced squash on top, then a small handful of mozzarella.
  7. Dip 2 sheets of lasagna into the hot water and leave for one minute then remove with the tongs and place 1 sheets on top of the squash filling. Top with half of the spinach filling and a handful of mozzarella. Repeat using one and a half sheets of lasagna for each layer then finish with a layer of squash filling.
  8. Scatter over the tomatoes, the rest of the mozzarella and the parmesan cheese and bake in the oven for 30-40 minutes until golden and bubbling around the edges. Serve with your favorite salad and some Italian bread.

Roasted Carrots, Squash and Beetroot with Feta

A lovely side dish for simple grilled chicken or serve as a vegetarian main course with a fresh green salad and crusty bread.


2 large beetroot, peeled

medium or 1 small butternut squash, peeled and sliced

2 red onions, peeled and quartered

8 baby carrots, halved lengthways

sea salt and freshly ground black pepper

2 tbs olive oil

few sprigs fresh thyme

1 tbs pumpkin seeds

pack feta cheese, crumbled


  1. Preheat the oven to 375F.
  2. Cut the beetroot into large chunks and place into the Denby Square dish with the sliced squash, onions and carrots. Season well with black pepper and a pinch of salt. Drizzle over the olive oil and toss to coat all the vegetables.
  3. Bake for approx 30 minutes until the vegetables are almost tender but not quite, turning half way through cooking.
  4. Scatter over the thyme, pumpkin seeds and feta cheese and return to the oven for a further 10 minutes until the cheese is just starting to go golden at the edges. Serve as a main or side dish.

Rosti Topped Fish Pies

This rich fish pie has a topping of grated potato and sweet potato instead of mash.


10-12 oz fillet smoked haddock or cod

10-12 oz fresh salmon

2 cups milk

1 tbs butter

2 tbs flour

1 tsp good quality vegetable stock powder

handful frozen peas

3 oz heavy cream

few sprigs fresh flat-leaf parsley, chopped

3 oz coldwater prawns

For the topping:
2 lbs potatoes, mix of white and sweet
2 tbs butter, melted
pinch sea salt and freshly ground black pepper
1 tbs grated cheddar cheese


  1. Peel the potatoes but leave whole. Boil in a pan of water for about 8-10 minutes until almost tender then drain and cool in cold water.
  2. Preheat the oven to 375F.
  3. Meanwhile place the haddock or cod and salmon in a saucepan and just cover with cold water. Heat to a gentle simmer and poach for a few minutes until just cooked. Lift out and cool on a plate. Measure 200ml of the poaching liquid into a jug and discard the rest.
  4. Make the sauce. Pour the poaching liquid and milk into a saucepan and add the butter, flour and stock powder. Bring slowly to the boil, whisking all the time until thickened and smooth then turn off the heat. Add the cream, peas and parsley then stir and place on the lid to keep warm.
  5. Grate the potatoes into a bowl, stir in the melted butter and season with salt and pepper.
  6. Assemble the pie by dividing the fish and prawns between the Denby small rectangular dishes. Pour over the sauce then spoon on the grated potato topping. Sprinkle over the cheddar cheese, if using and bake for about 25 minutes until golden and bubbling. Serve with lemon wedges, steamed green vegetables and roasted baby carrots on the side.

Summer Fruit Lattice Topped Pie

A pretty way to serve a large pie for a group.


7 oz plain flour

1-2 tbs sugar

.5 cup butter

1 egg yolk

1 tbs milk for glazing

3 apples, diced

1 small orange, zest and juice

4 plums, stones removed and roughly chopped

1 cup each strawberries, raspberries and blackberries

2 tbs sugar

1 tbs sliced almonds


  1. Preheat the oven to 375F.
  2. Make the pastry by placing the flour, sugar and butter into the food processor and process for a minute until it resembles breadcrumbs. Add the egg yolk and 2 tbs cold water and process briefly until the dough starts to clump (just a few seconds). Add a few drops more water if required then tip into a bowl and bring the dough together, pressing into a ball with your hands but do not knead the dough. Wrap in cling film and rest in the fridge for half an hour.
  3. Meanwhile, make the filling. Peel, core and chop the apples and place in a large saucepan with the juice and zest of the orange. Add the plums and stir well to coat then cook for a couple of minutes with 1 tbs water if required until just starting to soften. Stir in 1 tbs of the sugar and set aside.
  4. Roll out the pastry until its just a little larger than the top of the Denby Large round Dish. Using a pastry wheel or knife, cut into thin strips.
  5. Very gently stir the strawberries, raspberries and blackberries into the apple mixture then tip all the fruit into the dish. It should fill the dish.
  6. Dampen the edges of the dish with a little milk then weave the strips of pastry into a criss-cross or lattice effect, allowing the ends of the pastry to fall over the edge of the dish. Trim the edges then brush with a little more milk.
  7. Sprinkle over the almonds and the rest of the sugar and bake for about 30 minutes until the pastry is golden and crispy. Serve with fresh cream, yogurt or ice-cream.
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