Emprimir
Correo Electrónico
Add a photoVitamin and mineral rich main or side dish.
Ingredientes
- 1200g butternut squash
- 2 tbs olive oil
- 2 small onions, chopped
- 1/4 tsp salt
- 6 cloves garlic, crushed
- 3 eggs
- 3/4 cup sour cream
- 1 cup Grana Padano or Parmesan cheese
- 1/3 cup fresh basil, chopped
- 1/4 tsp pepper
- 120g mozzarella cheese, coarsely shredded
Direcciones
- Prepare the butternut squash by removing the skin, stalk and seeds (remains 800g of clean squash).
- Cut it into small cubes. (You can cut it a food processor with the pommes frites cutter and then just pulse it one or two times with a regular knife).
- Briefly sauté onions in olive oil until wilted.
- Add the pumpkin, stir and season with salt.
- Add garlic, stir. Simmer for 10 minutes on low heat, stirring occasionally. Add 1-2 tablespoons of water if necessary.
- In the meantime, lightly whisk the eggs.
- Stir in sour cream, cheese, basil and pepper.
- Add egg mixture to the pumpkin, stir until well combined.
- Transfer the mixture into an ovenproof dish and cover with pieces of mozzarella.
- Bake the casserole in oven at 220˚C for 30 minutes.
- Serve as a side dish or a light meal.
Links Útiles
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 427g | |
| Recipe makes 4 servings | |
| Calories 521 | |
| Calories from Fat 284 | 55% |
| Total Fat 32.02g | 40% |
| Saturated Fat 14.58g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 200mg | 67% |
| Sodium 779mg | 32% |
| Potassium 1119mg | 32% |
| Total Carbs 37.48g | 10% |
| Dietary Fiber 5.7g | 19% |
| Sugars 9.09g | 6% |
| Protein 25.62g | 41% |
