Stuffed Patisson Squash with Feta

Ingredients

• 2 old-fashioned rolls
• 250 ml milk
• 12 small patisson squashes
• 150 g sheep cheese
• 80 g chopped walnut kernels
• 1 bunch spring onions
• 2 tbsp butter
• 1 egg
• 1 tbsp finely sliced parsley
• 1 tsp thyme
• 1 tsp paprika powder (spicy)
• 125 g whipping cream
• 1 tbsp Tomato Paste
• Salt
• 0.5 tsp Sugar
• 50 g butter (in flakes)

Instructions

1. 1.

   Cut the rolls into cubes and place them in a bowl, then pour lukewarm water over them.

2. 2.

   Wash the squashes, cut off a lid and set aside. Hollow out the squashes leaving a small rim. Dice the flesh.

3. 3.

   Crumble the sheep cheese and combine with walnuts and squash flesh in a bowl.

4. 4.

   Clean, wash, chop spring onions and sauté in hot butter for about 4 minutes.

5. 5.

   Add the spring onions to the soaked rolls, egg, parsley, thyme and half a teaspoon paprika to the squash mixture, mix well. Fill the squashes and place them in a greased baking dish.

6. 6.

   Top the filled squashes with butter flakes, distribute remaining filling between them, pour half a cup water, and bake in a preheated oven at 200°C (lower rack) for about 20-30 minutes.

7. 7.

   Whisk cream with tomato paste, remaining paprika, salt and sugar. After 10-15 minutes pour the sauce into the dish, place lids on the squashes and bake another 10-15 minutes.

8. 8.

   Garnish with thyme; serve hot.