Feta-Stuffed Pattypan Squash

Cut the rolls into cubes and soak in a bowl of lukewarm water.

Rinse the pattypan squash, slice off the lids and hollow the pattypan out with a spoon. Cut the flesh into small cubes.

Crumble the feta cheese. Stir the pattypan cubes in a bowl with the feta and walnuts.

Rinse the scallions and chop. Heat the butter in a skillet. Add the scallions and cook for 4 minutes.

Stir the soaked bread, scallions, egg, parsley, thyme and 1/2 teaspoon of the hot paprika into the feta mixture. Divide the mixture between the hollowed pattypan. Place in a greased baking dish.

Place cubes of butter on top of the pattypan. Place any remaining filling in the baking dish. Pour a 1/2 cup of water in the baking dish. Bake on the bottom rack of a 200°C (approximately 390°F) oven for 20-30 minutes.

In a bowl, stir the cream with the tomato paste, remaining paprika, salt and sugar. After the pattypan have cooked for 10-15 minutes. Pour the sauce into the baking dish. Top the pattypan squash with the lids and bake for another 10-15 minutes.