BUTTERNUT SQUASH BAKE
1 medium-large butternut squash
250 ml cream
1 packet dried brown onion soup
1 cup fresh breadcrumbs (optional)
Lightly grease a large, shallow ovenproof dish and pre-heat the oven to 190°C.
It’s up to you whether or not to peel the squash. The cooking is so long and slow that even if you leave it unpeeled, the skin gets to be soft enough to eat. If you plan to leave it unpeeled, though, do give it a thorough scrub. Slice the squash into 1cm thick rounds, scooping out the seeds. Slice each round in half.
Start by placing a layer of squash slices on the bottom of the greased dish. Pour over some of the cream and then sprinkle liberally with the brown onion soup. Repeat, making layers of squash, cream and soup until all ingredients are used up.
If you want a crispy crust, cover the top with the breadcrumbs. Cover the dish with aluminium foil and bake in the pre-heated oven for 60-90 minutes or until the squash is meltingly soft. Remove the foil about halfway through and turn on the grill for the final few minutes if you want a browned and crispy top.
Recipe and photo posted by Shannie Benn Hedenskog
