About this recipe:This is a great way of preparing acorn squash. It's steamed, mashed and then blended with eggs, double cream and seasonings, topped with feta and tomatoes and baked to perfection. Serve as a wonderful side dish or a vegetarian main.
275g peeled and cubed acorn squash
75ml double cream
2 spring onions, chopped
1/4 green pepper, diced
200g dried bread crumbs
4 tablespoons grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon cracked black peppercorns
1 sprig fresh rosemary
2 tablespoons crumbled feta cheese
2 plum tomatoes, thinly sliced
cracked black pepper to taste
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Preheat the oven to 180 C / Gas 4. Lightly grease a medium baking dish.
In a steamer insert over boiling water, steam the squash 10 minutes or until tender. Remove from heat and mash with a fork.
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.
Bake 45 minutes in the preheated oven, until lightly browned. Discard rosemary sprig before serving.
If acorn squash is unavailable, use butternut squash or pumpkin instead.
I give this three stars because firstly, I haven't made this yet, but it does look really interesting! I'm not even vegetarian but my sister is...well, she eats some meats but mostly vegetarian meals so I'm looking for meals to make her at some point. I really want to try this myself though! When I make it I may give it four or five stars lol - 16 Jul 2013