Squash Soda Bread With French Onion Dip - cooking recipe

Ingredients

1 lb winter squash, peeled and cut into 1 inch pieces
3 1/4 cups self-rising flour
1/2 tsp ground nutmeg
3 tbsp butter, chopped
1/4 cup 2% milk
1 None egg, lightly beaten
2 oz bacon, diced
1/2 cup mayonnaise
1/2 cup sour cream
1 oz French onion soup mix
1 tbsp lemon juice
1 None spring onion, chopped, to serve

Preparation

Preheat oven to 400\u00b0F. Line a baking tray with parchment paper. Place winter squash in a medium saucepan and cover with cold water. Bring to a boil and cook, uncovered, for 10-15 mins, or until tender. Drain then return to pan and cook over medium heat for 2 mins, or until dry. Mash.
Sift flour, 1/2 tsp salt and nutmeg into a large bowl. Cut in butter until crumbly then make a well in center. Add pumpkin, milk and egg and mix until just combined. Turn dough out onto lightly floured surface and knead until smooth. Shape into a 6 inch round, about 1 inch thick. Place on prepared tray. Cut a cross in the top, about 1/3 inch deep. Dust with flour then bake for 15 mins. Reduce heat to 350\u00b0F and bake for 20 mins, or until bread sounds hollow when tapped on bottom.
Meanwhile, to make the dip, heat a frying pan over medium heat. Cook bacon for 3-4 mins, or until crisp. Drain on paper towels and let cool. Combine with mayonnaise, sour cream, soup mix and lemon juice. Cover with plastic wrap and chill until required. Serve topped with onion.