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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.

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

Keywords: butternut squash, timbales

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