Preheat oven to 180C. Cook squash in a large saucepan of boiling salted water for 10 minutes or until tender. Drain and set aside to cool slightly.
Combine mayonnaise, parmesan, onion, eggs, ½ tsp salt and ¼ tsp pepper in a large bowl. Add squash and gently stir to combine.
Pour squash mixture into a greased deep 24cm (1.25L) baking dish. Combine breadcrumbs and butter in a bowl, then scatter over squash mixture. Bake for 30 minutes or until mixture is firm and breadcrumbs are golden.
As seen in Feast Magazine, Issue 16, pg88.
Photography by Alan Benson
Combine mayonnaise, parmesan, onion, eggs, ½ tsp salt and ¼ tsp pepper in a large bowl. Add squash and gently stir to combine.
Pour squash mixture into a greased deep 24cm (1.25L) baking dish. Combine breadcrumbs and butter in a bowl, then scatter over squash mixture. Bake for 30 minutes or until mixture is firm and breadcrumbs are golden.
As seen in Feast Magazine, Issue 16, pg88.
Photography by Alan Benson