I’ve been making my own food, I just haven’t been writing down the recipes as it’s been a little bit of this and a little bit of that. Anyway, we’ve been getting a lot of butternut squash in our box lately so here’s an awesome recipe I whipped up for it. It’s not really a souffle and it’s not bread pudding either but it was pretty darn tasty, light and filling at the same time as weird as that may sound.
- 1 large butternut squash
- 2 large eggs
- 1/2 cup milk or soy milk
- tablespoon of melted butter
- 1/2 cup of panko bread crumbs
- salt and pepper to taste
- good olive oil
Split the butternut squash, take out the seeds, sprinkle olive oil, salt and pepper and put in oven for 45 minutes on 325 degrees. Butternut squash should be face side down. Let it cool once that’s done.
Scoop out the squash and put in a bowl. Put in the rest of the ingredients and mix everything in, eggs, milk, etc. Give it a good mix and make sure everything is incorporated in there.
Put the mixture in ramekins, small if you want it as a sidedish, a bit larger if you want to make it the main course. Put in the oven on 350 for 20 minutes until it makes a nice crust on top.
Serve with fresh rosemary and maybe a side salad of arugula tossed with olive oil/vinegar maybe some blue cheese and walnuts. Done.
Rachel Ray watch your back.