Baked squash casserole







Cook Time

30-35 Min


  • 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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