Butternut Squash Pecan Cups
By: Katie Lerum Zeller
Published: Saturday, February 27, 2010 - 3:01am

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

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.

About


What I know about cars would fit on the head of a pin.
In large letters.
When we bought our car 2 years ago (or was it 3?) I had 4 criteria:
    Could the dogs fit into the back?
    Could the dogs actually get into the back?
    Did it have a cup holder on the passenger side?
    Did it have an MP3 player?
Whether it was diesel or petrol, automatic or standard, or any of those other things I don't know / care about didn't matter. 
I let mon mari worry about all that.  
When I rent a car I only check on the MP3 and the cup holder.
So when I was in the US and my b-i-l, who is the ultimate car person, asked me what I was driving I told him all I knew.
It's gray.
He:  But, what kind is it?
Me:  I don't know.
He:  You do know the name is on the back of the car....
Me:  I know.
He:  Didn't you look?
Me:  No.... I don't care.
He:  What if someone steals it?
Me:  The rental agency knows what it is.
He:  What if you forget where you park it?  How are you going to find it if you don't know what it is?
Me:  I press the little button on the keyring and get in the one that blinks at me.
DUH!!!!
Some people make things so complicated!
And, apparently when it comes to fussing with food, I'm one of them. 
I like playing with first courses...
And I did have rather a lot of butternut squash....