Posh squash

Credit: Feast magazine

• serves

  6

• difficulty

  Easy

Ingredients

• 1 kg yellow squash, cut into 3 cm pieces
• 300 g (1 cup) good-quality mayonnaise
• 80 g (1 cup) grated parmesan
• 1 onion, chopped
• 2 eggs, beaten
• 35 g (½ cup) stale breadcrumbs
• 20 g butter, melted

Instructions

Preheat oven to 180°C. Cook squash in a large saucepan of boiling salted water for 10 minutes or until tender. Drain and set aside to cool slightly.

Combine mayonnaise, parmesan, onion, eggs, ½ tsp salt and ¼ tsp pepper in a large bowl. Add squash and gently stir to combine.

Pour squash mixture into a greased deep 24cm (1.25L) baking dish. Combine breadcrumbs and butter in a bowl, then scatter over squash mixture. Bake for 30 minutes or until mixture is firm and breadcrumbs are golden.

As seen in Feast Magazine, Issue 16, pg88.
 
Photography by Alan Benson   

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.