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Baked Patisson Squash
1 portions main course, 4 as a side
Ingredients:1 Patisson squash
1 sweet onion, thinly sliced
2oz (50g) grated Gruyere cheese
1 tsp chopped thyme leave
2 tbsp thick cream
2oz (50g) butter
Salt and pepper to taste Method:
Preheat the oven to 190 o centigrade, gas mark 5. Wash the squash to remove any soil and pat dry with a towel.
Place the stem side down on a cutting board and carefully cut a 'lid' off like you would for a Halloween pumpkin. Scoop out the seeds.
Place the squash on a flat-bottomed dish or baking sheet. Lightly season inside with salt and pepper.
Melt the butter in a heavy bottom skillet or large frying pan and add the chopped onion. Season with salt and pepper and add the thyme. Cook slowly over medium heat until well caramelised. Stir frequently.
Place the caramelised onions, cheese and cream in the squash. Cut a small vent hole notch in the squash lid and replace on top of the squash.
Bake for about 35-45 minutes or until a knife inserted in the thickest part meets light resistance. Remove from the oven and allow to set a few minutes to cool. Serve.