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- Recipes
- Dish type
- Starters
- Starters with eggs
A beautifully light starter to any meal.
Wiltshire, England, UK
1 person made this
IngredientsServes: 4
- 1 medium size butternut squash
- 4 eggs
- 100ml double cream
- salt and pepper to taste
- 1 knob butter
MethodPrep:15min ›Cook:27min ›Ready in:42min
- Butter the insides of 4 ramekins. Make sure the entire insides are well covered. Place the ramekins in the freezer.
- Peel and de-seed the squash and cut into small dice. Boil in salted water until soft, about 10 to 12 minutes. Allow to cool.
- Heat the oven to 180 C / Gas 4.
- Separate the 4 eggs.
- Mash the cooled squash very finely. Ideally force through a sieve. Slowly add the egg yolks and the cream. Add salt and pepper to taste.
- Whisk the egg whites to a stiff peak then add a little at a time to the squash, folding in gently.
- Spoon or pipe the mix into the ramekins and level off with a knife. Wipe around the rim with a clean cloth. Place on a baking sheet and cook until the tops have browned, 12 to 15 minutes.
- Serve and eat immediately.
