Baked Butternut Cups

What you’ll need (2 servings):

  • 2 butternut squash, only bottom part (300g / 10.6 oz)
  • 2 large eggs, free-range or organic
  • 2 small mushrooms, I used baby Portobello mushrooms (40g / 1.4 oz)
  • ½ cup grated parmesan cheese (30g / 1.1 oz)
  • 2 tbsp fresh or 1 tsp dried basil
  • 2 tbsp fresh or 1 tsp dried parsley
  • pinch freshly ground black pepper
  • salt to taste
  • coconut oil spray or melted ghee / butter for brushing

How you make it:

  1. Preheat the oven to 175 C / 350 F. Peel the butternut squash.
  2. Place a mushroom inside each cup, season with salt and pepper and top with freshly chopped herbs. Transfer to a baking sheet and spray with some coconut oil or brush with melted ghee. Place in the oven for 20-25 minutes.
  3. Remove from the oven, add some parmesan cheese and crack the egg in the butternut cup.
  4. Top with the remaining parmesan cheese and place back in the oven for another 15-20 minutes.
  5. When done, remove and serve with fresh greens. You can make butternut cups in advance!

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