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.