- 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
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.
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