Ingredients Jump to Instructions ↓

  1. 275g peeled and cubed acorn squash

  2. 2 eggs

  3. 75ml double cream

  4. 2 spring onions, chopped

  5. 1/4 green pepper, diced

  6. 200g dry bread crumbs

  7. 4 tablespoons grated Parmesan cheese

  8. 1 teaspoon salt

  9. 1/2 teaspoon cracked black peppercorns

  10. 1 sprig fresh rosemary

  11. 2 tablespoons crumbled feta cheese

  12. 2 plum tomatoes, thinly sliced

  13. cracked black pepper to taste

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180 C / Gas 4. Lightly grease a medium baking dish.

  2. In a steamer insert over boiling water, steam the squash 10 minutes or until tender. Remove from heat and mash with a fork.

  3. In a medium bowl, blend the eggs and double cream. Mix in the squash, 3/4 of the spring onions, green pepper, dry stuffing mix and Parmesan cheese. Season with salt and pepper. Transfer to the prepared baking dish. Press the rosemary sprig into the centre of the mixture. Top with feta cheese, tomato slices and remaining spring onions. Season with pepper.

  4. Bake 45 minutes in the preheated oven, until lightly browned. Discard rosemary sprig before serving.


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