It was a big surprise for me to see butternut squashes at the farmers market this weekend. I had to buy one as it had been since February since I’d enjoyed the sweet vegetable. I concocted (with the help of “The New Basics” cookbook) a great recipe that might just become my new staple for guests. It looks fancy because it is presented in little ramekins, but its super easy and fast too!


Serves 4

Note: A timbale is a large thimble or cone-shaped mold used for various sorts of food. In our case, we’re using 5-ounce ramekins. If you don’t have ramekins, you can use coffee mugs filled half-way.


½ butternut squash
2 eggs, lightly beaten
1/3 cup chopped scallions
¼ cup dried breadcrumbs
1 tsp. lemon zest
½ tsp. salt
½ tsp. ground cinnamon
Ground black pepper to taste

Spray the ramekins with Pam or cooking spray so that the butternut mixture doesn’t stick.

Peel, seed and shred the squash. I used my food processor but you can easily use a box grater – it just might take longer.

Combine the squash with all the remaining ingredients and mix until smooth. Divide the mixture among the four ramekins.

Cook at full power in the microwave (yes, microwave) about 6 minutes. If the tops don’t feel firm to the touch, add an additional 30 seconds. Let the timbales sit for 1 minute. Run a knife around the edge and unmold.

Bon appetit!


Lauren Kase
Hillman’s Helpings