Butternut Squash and Ricotta Eggs en Cocotte

7 Jan

I loved my baked egg in butternut squash so much that I figured I would use my leftover butternut squash half to make a spin on it.  The flavors were similar to the other dish with the added bonus of ricotta cheese.  It was such a treat delving into each bite to unearth the creamy butternut squash and rich ricotta.  The basil added a yummy fresh bite to the whole thing.  If you’re looking for an easy and comforting breakfast or brunch dish, this is a great choice.

Butternut Squash and Ricotta Eggs en Cocotte

1 egg

1/2 butternut squash, roasted

1/3 cup low-fat ricotta, crumbled

2-3 tbs. basil, roughly chopped

2-3 tbs. half and half

Kosher salt and freshly cracked black pepper

Non-stick cooking spray

Preheat oven to 375º.

Using a spoon, scoop out the flesh of the butternut squash and transfer to a bowl.  Using a hand mixer or a fork, beat until most of lumps are removed.  Season with kosher salt and freshly cracked black pepper.

Spray an oven-proof bowl with non-stick cooking spray.  Place butternut squash in a single layer on the bottom, smoothing with a spoon.  Add about half of ricotta, in crumbles, and half of basil.  Carefully crack the egg into the bowl, being sure not to break the yolk.

Add half and half, remaining ricotta, and remaining basil.  Season egg with salt and pepper.

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