Here is another favourite recipe from Sophie Grigson’s ” Sunshine Food”. It will feed four as a light vegetarian main course or 8 as a side. Serve hot or warm. Its best to use a winer squash such as butternut, red kuri, crown prince or onion, but pumpkin will do if its all you have.
Ingredients
- 2 kg winter squash see introduction
- 60 g butter
- 150 g feta cheese drained and chopped or crumbled
- 85 g freshly grated parmesan
- 110 g breadcrumbs
- 3 tbsps freshly grated olive oil
- salt and freshly ground black pepper
Servings:
Instructions
- Halve the squash then remove the fibrous mass of seeds. Cut uinto long thin slices about 2.5 to 3.5 cm thick. Unless the skin is very thick it can be left on.
- Bring a large pan of water to the boil then add the squash slices. Bring back to the boil and simmer for 5-10 minutes until the fleah is just tender but not soggy. Drain thoroughly.
- Preheat the oven to 200 C./400 F / Gas Mark 6. Use a generous knob of the butter to grease a shallow ovenproof dish - a 35 cm gratin dish is about the right size.
- Arrange the squash in the dish, scattering over the crumbled feta as you go. Dot with the remaining butter then season with salt and plenty of pepper.
- Mix the Parmesan with the breadcrumbs and scatter evenly over the squash, then drizzle with the olive oil. Bake for about 30 minutes, turning the dish around halfway through cooking if necessary, until evenly browned and crisp on top. Serve hot or warm.
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