Squash ramekins

Total time: 1hr 05m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 545 Kcal, 18g Protein, 51g Carbohydrates, 28g Fat


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

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  • 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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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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