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Lilly’s Table

 
 
Wilted Greens
© Lillys-Table.com Photo of Sage & Squash Egg Bakes
 

Tags: vegetarian Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Sage & Squash Egg Bakes

from Sage & Squash Egg Bakes with Greens and Toast, the Week of October 12, 2014.
View the previous recipe for this meal.

Butter is browned and scented with sage to become the base flavor to these individual egg bakes. The original recipe serves only one, but multiply it to serve the exact number in your crowd.

Ingredients

  • 1 tablespoon butter, unsalted
  • 1 tablespoon sage, fresh leaves
  • ½ cup winter squash, pureed
  • 1 egg
  • 1 pinch salt, small
  • 1 teaspoon parmesan cheese, finely grated, optional

Serving Size: 1 Person

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Preparation Instructions

Place the butter in a small saucepan with the sage leaves over medium heat. Melt and slowly ‘brown’ for 5 minutes. If it bubbles at all, reduce the temperature slightly.

Preheat the oven to 350.

Whisk together the cooked squash, pinch of salt and egg with the parmesan cheese, if using.

Pour the browned-sage-butter into the bottom of a small ramekin dish. Set aside the sage leaves.

Pour in the squash batter. Place in oven for 20-25 minutes until it is no longer jiggly in the center.

Serve with the crispy sage leaves on top.