Stuffed pattypan squash with ground veal and cheese.

Start by slicing the onions and sautéing them in a well-oiled pan. Cook for about 5 minutes before adding the ground meat, and continue cooking for another 5 minutes until the onions become translucent.

Meanwhile, cut off the tops of the squashes and hollow them out. Remove the seeds from the flesh you have retrieved, then cut it into small pieces.

Prepare the filling by taking the onion/meat mixture, add the pieces of squash, the cream, and the grated cheese.

To finish, stuff the squashes and bake them (without the tops) for about 1 hour in a preheated oven at 180°C.