CARROT AND ACORN SQUASH BAKE
- 250 g Acorn squash, deseeded and peeled
- 250 g carrots, peeled
- 450 g potatoes, peeled
- 200 g sharp grated cheddar cheese
- 3 eggs
- ½ teaspoon salt and freshly ground black pepper to taste
- 70 g sour cream
- 175 g brown mushrooms, sliced
- 250 g red onions, sliced
- 50 g fine dry breadcrumbs
- 65 g Feta cheese, crumbled
- olive oil, optional
Rinse all the peeled veggies.
Grate the squash and carrots in a large mixing bowl.
Grate the potatoes separately and add to a bowl of water for ± 10 minutes.
Drain and dry the potatoes and add it to the carrots and squash.
Add the grated cheese, eggs, salt, pepper and sour cream, mix through.
Brush the bottom of an ovenproof dish with oil and sprinkle half of the crumbs, evenly on the bottom of the dish.
Divide the veggie mixture into 2 portions and add one half to the dish on the crumbs, set aside.
Sauté the mushrooms and onion in a pan on the stove top with butter, until slightly soft.
Spread the mushroom and onion mixture evenly on top of the bottom layer of veggies and top with the remainder of the veggies.
Sprinkle the crumbled feta on top and end with breadcrumbs.
Very lightly drizzle a little olive oil over the crumbs (optional).
Place the dish in a preheated oven and bake at 350ºF / 180ºC for 45 – 60 minutes until done and set.
Slice into squares and serve as a side to any meat.
Recipe and photo: Esme Slabs
