Butternut Squash Timbales

Are the food police still recommending 5 servings of fruits and vegetables each day?

I just googled that.

My statement regarding the ‘fruits and vegetables’ is correct, but the grammer made me want to check….

Is it 5 servings of fruits and 5 servings of vegetables?

The answer is no.

It’s 5 servings of fruits or vegetables. Eat what you like for a total of 5 servings. They actually recommend 2 servings of fruits and 3 of vegetables.

Pumpkin pie counts as a serving of vegetable. No, I don’t know how big of a slice…..

One way to get an extra vegetable is to have it as a first course.

Click here to Pin Butternut Squash Timbales


Butternut Squash Timbales

This works great with leftover squash but you can also quickly steam it.
Serve this is a first course or side dish. You will need 2 ramekins.

  • Author: Kate
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 2 servings 1x
  • Category: First Courses


  • 1 1/2 cups cubed butternut squash
  • 2 tbs Greek yogurt
  • 2 tsp Dijon-style mustard
  • 1/2 tsp paprika
  • 1 egg
  • 1/2 cup (4oz, 120ml) Tomato Sauce


  • Cut butternut squash into small cubes (1/2″ (.1cm).
  • Put into a steamer basket over boiling water and steam for 10 – 12 minutes, or until tender.
  • Remove and put into a bowl.
  • Mash with a fork or vegetable masher.
  • Butter 2 ramekins and line with buttered parchment or waxed paper.
  • Put the egg into another bowl and whisk lightly.
  • Add yogurt, mustard, paprika, and whisk.
  • Add the squash and stir well to combine.
  • Spoon the squash into the ramekins dividing evenly.
  • Put into a baking pan with deep sides.
  • Pour hot water into the pan coming half way up the sides of the ramekins.
  • Bake in 400F (200C) oven for 30 minutes, until set – top will be firm.
  • While timbales bake warm the tomato sauce.
  • Remove from oven and carefully remove ramekins from hot water.
  • Run a knife around edges of timbales and invert onto small plates.
  • Remove paper.
  • Spoon tomato sauce around the sides and serve.


The ramekins I use hold 1 cup.
I use a bread pan for baking as the 2 ramekins fit perfectly.


  • Serving Size: 1/2 recipe
  • Calories: 122
  • Sugar: 5.4 g
  • Sodium: 183.1 mg
  • Fat: 3.6 g
  • Saturated Fat: 1.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 16.7 g
  • Fiber: 3.2 g
  • Protein: 6.6 g
  • Cholesterol: 95.3 mg

Keywords: butternut squash, timbales

Butternut Squash Timbale

I did something I don’t normally do…. Listed a generic ‘tomato sauce’ in the ingredients with no instructions.

You can certainly make your own, or add some herbs and spices to a plain, purchased sauce.

I am now the happy purchaser of a fantastic line of all natural, locally made tomato sauces. They come in 5oz jars or 10oz jars and they are wonderful.

The company that makes them is just down the road from us and has been making jam for as long as we have lived here. About 2 years ago they started making tomato sauce. They offer jars with basil or pimiento or onion or plain. The sauces are thick and chunky and taste like the tomatoes were just picked. No preservatives or other stuff – just the vegetables.

The one with the Timbale was just opened and warmed.

I’m really loving the easy stuff.

The amount with the Squash would be a half serving…. See how easy it is?

We eat a lot of fruit so we are 3 – 4 servings of fruit with another 3 – 4 of veggies.

Apple crisp must count….

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