Sweetcorn filled squash
These little squash, filled with sweetcorn, bacon and cheese will always remind me of my mother. She used to make it soo often for us and a simple yet lovely veggie side dish everyone in the family enjoyed.
The sweetcorn combined with the bacon gives such a nice salty flavour and with the melted cheese creamy taste.
Serves 4 – 6
4 squashes
125 g rindless streaky bacon, coarsely cut
1 medium onion, coarsely chopped
420 g can creamstyle sweetcorn
250 ml (1 cup) grated Cheddar cheese
15 ml (1 Tbsp) chopped freshy thyme or 5 ml (1 tsp) dried
salt and freshly ground black pepper to taste
1. Cut the squash in half and cook until just soft, but still firm. Remove pits.
2. Heat oil in a heavy based saucepan and fry the bacon until starting to brown and turning crisp. Add the onion and sauté for about 2 minutes until soft.
3. Remove from heat and add sweetcorn, cheese, thyme and seasoning. Spoon in the squash and sprinkle little extra cheese over.
4. Place on a baking tray and bake in a preheated oven at 180 °C for 15 – 20 minutes.