Butternut and cheese squares baked with a parmesan topping.
1 Butternut Squash
40ml Olive Oil
60g Parmesan Cheese, grated
300g Plain Flour
1 tsp Baking Powder
1 tsp Chilli Flakes
1 tsp Paprika
12 Large Egg Yolk
Sea Salt and Black Pepper
Pre-heat the oven to 200oC/Gas Mark 6.
Peel the butternut squash, cut in half, then remove and discard any seeds.
Chop the butternut flesh into large chunks. Put onto a baking tray, drizzle over the olive oil and bake in the oven for 20 minutes until soft and slightly blackened. Then, put into a mixing bowl and mash to a smooth pulp.
Add the chilli flakes, paprika, some salt and black pepper and season. Add 45g grated Parmesan cheese and mix well.
Sift in the flour and baking powder and mix everything into a soft dough.
Turn out on a lightly floured board and roll the dough into a rectangle approx. 25 x 15cm. Cut into 24 squares, lightly glaze with egg yolk, then sprinkle with the remaining Parmesan cheese.
Place onto a greased baking sheet. Bake in the oven for 15 minutes, then serve warm.