Savoury squash: On the rare occasions that people here cook squash, they usually accentuate its already sweet flesh into a dessert. Personally, I find that to be going too far, and prefer to offset the sweetness with other notes – tart, spicy and especially savoury. This baked dish combines all of these.
200g butternut squash, peeled and diced
1 clove garlic, finely grated
30g gruyere cheese
10g chopped parsley
10 ml vegetable stock
10 ml lemon juice
10 ml Dijon mustard
1 dash cayenne pepper
Peel the butternut squash, and scoop out the seeds in the middle. Dice the remaining flesh into squares about a centimeter across. Place a pat of butter and a teaspoon of oil in a pan and sautee the remaining squash flesh for 10 minutes. Add the onions and sautee 10 more minutes, and add some garlic a minute before the end.
In a bowl, mix the lemon juice, the vegetable stock, the mustard, the cayenne, the parsley and the eggs. Turn off the stove and transfer the squash-onion mix into a small baking dish, and mix in everything from the bowl. Shred the gruyere cheese and sprinkle it over the top.
Bake it in the oven at 200 degrees Centigrade for 20 minutes, or until done.