Sunday, June 22, 2008

Baked squash casserole

Baked squash casserole
serves 10

1.8kg/4lb butternut squash, peeled,
seeded and chopped 1 egg
200g/7oz coorse dried breadcrumbs
75g/3oz soft brown sugar
1/2 tablespoon chopped onion
100g/4oz green pepper, diced
salt and freshly ground black pepper

• Preheat the oven to 180°C/350°F/Gas mark 4.
• Drop the squash into a large saucepan with enough boiling water to cover. Return to the boil, reduce the heat and cook until tender, then drain, reserving the cooking liquid. Mash the squash.
• In a bowl, combine the squash and its cooking liquid, egg, two-thirds of the breadcrumbs, the sugar, onion and green pepper. Season with salt and pepper.
• Turn the mixture into a large casserole dish, and cover with the remaining breadcrumbs. Bake in the oven for about 30 minutes until lightly browned. Serve hot.

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