Butternut Squash Pecan Cups

Photo by: Katie Lerum Zeller

Butternut Squash Pecan Cups

Food Ingredients:
1 cup shredded butternut squash, loosely packed 1/4 cup pecans, roughly chopped 2 slices Prosciutto, roughly chopped 1/4 cup cheese, shredded 2 tablespoons fresh sage 2 eggs 2 teaspoons olive oil

Recipe preparation:
1 Lightly oil 2 ramekins. 2 Line the ramekins with the shredded butternut squash, working it up the sides as best you can. 3 Bake for 15 minutes at 375F (180C). Remove ramekins. 4 Divide pecans, sage, prosciutto and cheese between the two ramekins. 5 Put a raw egg into each ramekin, on top of the filling. 6 Bake for 10 – 15 minutes longer, depending on how you like your eggs.

Recipe source: Foodista recipe