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.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Category: First Courses
Ingredients
Scale
- 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
Instructions
- 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.
Notes
The ramekins I use hold 1 cup.
I use a bread pan for baking as the 2 ramekins fit perfectly.
Nutrition
- 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
