Butternut Squash Pecan Cups

7 ingredients
6 steps

Ingredients

  • 1 cup butternut squash shredded, loosely packed
  • 1/4 cup pecans roughly chopped
  • 2 slices prosciutto roughly chopped
  • 1/4 cup cheese shredded
  • 2 tablespoons fresh sage
  • 2 eggs
  • 2 teaspoons olive oil

Directions

  1. 1
    Lightly oil 2 ramekins.
  2. 2
    Line the ramekins with the shredded butternut squash, working it up the sides as best you can.
  3. 3
    Bake for 15 minutes at 375F (180C). Remove ramekins.
  4. 4
    Divide pecans, sage, prosciutto and cheese between the two ramekins.
  5. 5
    Put a raw egg into each ramekin, on top of the filling.
  6. 6
    Bake for 10 - 15 minutes longer, depending on how you like your eggs.

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