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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Nice side dish from the sticker on the squash! Might try replacing the cream with creme fraiche and a bit more juice for a variation. Ingredients:
1 butternut squash |
apple cider (or try a blend like apple with pomegranate) |
2 tablespoons minced onions |
2 teaspoons grated fresh ginger |
nutmeg |
salt and pepper |
2 eggs |
3/4-1 cup heavy cream |
Directions:
1. Cut squash lengthwise and place halfs face down in a medium casserole dish. Add cider to reach about 1/3 of the way up the side of the squash halves and cook in 350 degree oven until squash is soft to the touch.
2. Remove and discard seeds, scoop out squash and return to the pan with the cider (it will have reduced a bit during cooking). Add onion, nutmeg, ginger and salt and pepper. Taste to check seasonings and adjust as necessary.
3. Beat together eggs and cream and add to the squash mixture. Mix until fully blended.
4. Bake in a 350 degree oven for 45 minutes until set and puffed.
5. Remove from oven, serve and enjoy!
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