Squash ramekins

Squash ramekins

Total: 1 hr 5 Min. | Active: 30 Min.
Nutritional value / people: 545 kcal
, Fat: 28 g
, Carbohydrate: 51 g
, Protein: 18 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

1 tbsp lemon juice
1 tbsp sunflower oil
a little pepper
500 g squash (e.g. butternut), cut into slices approx. 7 mm thick
1 tsp salt
300 g Ticino bread left over from previous day, cut into slices 1 cm thick, then halved
150 g Masgonzola
3 dl milk
2 eggs
3 tbsp parsley, finely chopped
¾ tsp salt
a little pepper
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How it's done

In a bowl, combine the lemon juice, oil and pepper. Add the squash, cover and marinate approx. 15 mins. Salt the squash pieces. Coat the slices of bread with Masgonzola, layer in the prepared tine with the squash pieces. Thoroughly combine the milk, eggs and parsley, season. Pour the sauce over the bread and the squash pieces.

Bake for approx. 35 mins. in the lower half of an oven preheated to 180°C.

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