Grilled Patty-Pan Squash with creamed corn and feta

Grilled Patty-Pan Squash with creamed corn and feta

WHAT YOU WILL NEED:
Serves 3-4 people

• 3-4 small patty pan squash, cut in 4 or 6 pieces(depending on the size of the squash)
• ¼ tsp rosemary
• 1 tbsp olive oil
• Salt and pepper to taste
• fresh parsley, chopped

Creamed Corn:

• 3 cups  frozen corn
• 1 medium onion, chopped
• 1 tbsp olive oil
• 1-2 garlic clove, mashed
• 200g soft tofu
• ½ tsp Nutritional yeast
• ½ tsp salt

HOW TO:

1. Heat a frying with a drizzle of olive oil and grill both sides of the patty-pan slices with a pinch of salt and rosemary, for about 3 minutes each side;
2. Adjust salt and pepper and set aside;
3. Creamed Corn: Fry the onions and garlic in a separate frying pan with a drizzle of olive oil and a pinch of salt for about 5 minutes;
4. Add the corn and an extra pinch of salt. Cover the pan and let it cook for 5-7 minutes;
5. Transfer the corn to a blender and save ½ cup of cooked corn for the finishing;
6. Blend the corn with the soft tofu and nutritional yeast;
7. Transfer back to the pan and adjust salt and pepper. Add a bit more water if too dry;
8. Serve warm with the frilled patty-pan slices on top, crumbled tofu, the rest of the corn and chopped parsley.