This is a low-GI version of the traditional Potato Bake. It goes beautifully with a roast or as an accompaniment to a barbecue.
I have used one large butternut and some freshly picked spring onions as the main ingredients. These spring onions are particularly large! They come out of my mom's garden. This is her recipe :)
Cut up the butternut into small cubes. You will need to par-cook them. You can either steam, boil or microwave them. Keep testing every few minutes to be sure that they don't get too soft. I microwaved mine for 10 minutes at 100% power. They are still going to cook more in the oven...
Next, chop up your spring onions into smallish pieces.
Place the cooked butternut and raw spring onion in an oven-proof dish. Crumble two rounds of feta cheese over the top.
Mix together: 2 eggs, 250ml fresh cream, dried thyme, 1 clove of garlic, salt and pepper. A stick blender does a good job for this.
Pour this creamy mixture over the butternut, onions and feta.
Dot a few pieces of butter on top of the dish, and bake it for an hour at 180'C.
