serves 10
ingredients
1.8kg/4lb butternut squash, peeled,
seeded and chopped
1 egg
200g/7oz coorse dried
breadcrumbs
75g/3oz soft brown sugar
1⁄2 tablespoon chopped onion
100g/4oz green pepper, diced
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Drop the squash into a large saucepan with enough boiling water to
cover. Return to the boil, reduce the heat and cook until tender, then
drain, reserving the cooking liquid. Mash the squash.
• In a bowl, combine the squash and its cooking liquid, egg, two-thirds of
the breadcrumbs, the sugar, onion and green pepper. Season with salt
and pepper.
• Turn the mixture into a large casserole dish, and cover with the
remaining breadcrumbs. Bake in the oven for about 30 minutes until
lightly browned. Serve hot.
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