Butternut Squash Pecan Cups
Total time: 40 minutes
These are a little fussy to get out of the ramekins but the combination of flavors (and showy presentation) is worth the effort. Butter, rather than oil, helps make it a bit easier.
Ingredients:
- 1 cup shredded butternut squash, loosely packed about 3oz (90gr)
- 1/4 cup (1oz, 30gr) pecans
- 2 slices bacon
- 1/4 cup (1oz, 30gr) cheese, shredded
- 2 tbs fresh sage substitute 2 tsp dried
- 2 eggs
- 2 tsp butter
Instructions:
- Lightly butter ramekins.
- Line the ramekins with the shredded butternut squash, working it up the sides as best you can.
- Bake for 15 minutes at 375F (180C).
- Sauté bacon until crisp.
- Remove, drain on paper towels.
- Very roughly chop pecans - in half or thirds.
- Briefly sauté pecans in bacon fat, just until hot and starting to get golden.
- Remove and drain on paper towels.
- Remove ramekins.
- Crumble bacon and divided between ramekins.
- Add pecans, sage and cheese, dividing equally.
- Put a raw egg into each ramekin, on top of the filling.
- Bake for 10 - 15 minutes, depending on how you like your eggs.