Squash & Feta Bake

Ingredients 

1 Crown Prince Squash, cut in half, seeds removed and sliced

1 red chilli, deseeded and diced

1 Bunch thyme, leaves taken off

200g Feta Cheese

150g Parmesan, grated

2 slices of GF bread, made into breadcrumbs

4 tbsp Extra Virgin Olive Oil

Sea Salt 

Freshly ground black pepper

Method

Preheat the oven to 200ºC/400ºF/gas 6. 

Halve the squash and remove the seeds fibrous mass of seeds. 

Cut into long slices about 2.5–4cm (1–1½in) thick and steam for about 10-15mins until the flesh is soft but not soggy.  Then remove the peel.

While the squash is steaming, grate the parmesan and mix with fresh thyme and the gluten free breadcrumbs

Spread half the butter all over the bottom of an oven proof dish and arrange the squash slices, if the squash is very big cut the ends off the slices and pop them into the dish and around the slices

Dot the remaining butter over the squash and season well with sea salt and freshly ground black pepper.

Sprinkle with crumbled feta and chopped chilli (keeping some for serving).

Scatter the parmesan mixture all over the squash and salt and pepper again.  

Drizzle with olive oil and bake in the oven for 30-40mins until the squash is cooked and the breadcrumbs are crispy.

Sprinkle with fresh chilli and serve.