Cheesy Squash Bake

Name: Cheesy Squash Bake
Cook time: 1 min
Yield: Serves 6
Ingredients: Serves 6; squash flesh: 500 g; courgettes: 500 g; leeks: 2; large eggs: 4; milk: 450 ml; English cheese such as cheddar, red Leicester, wendsleydale: 200 g; salt and freshly ground black pepper; a little freshly grated nutmeg; pinch cayenne pepper

Zutaten

Serves 6
500 g squash flesh
500 g courgettes
2 leeks
4 large eggs
450 ml milk
200 g English cheese such as cheddar, red Leicester, wendsleydale
salt and freshly ground black pepper
a little freshly grated nutmeg
pinch cayenne pepper

Zubereitung

0 Minuten

ganz einfach

1.: Cut the squash into slices about 1cm thick. Slice the courgettes and leeks. Cook the squash in lightly salted boiling water for 5 minutes or until only just tender. Drain and tip into a buttered 1.2litre gratin dish. Next blanch the leeks and courgettes in boiling water for 2 minutes in the boiling water, drain and well and arrange on top of the squash
2.: Beat together the eggs and milk. Grate the cheese and stir into the egg mixture. Season with salt, pepper and a little nutmeg and pepper. Pour the over the vegetables and sprinkle with a little cayenne pepper. Bake in a preheated oven 180ºC/350ºF/gas mark 4 for 40–45 minutes or until the set and golden brown. Serve with a salad

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Foto: Wolf, Nadine