Butternunt Squash, 2 cups chopped
1 can evaporated milk
1/2 cup parmesan/romano grated cheese blend
5 egg whites whipped
1 large shallot thinly sliced
1 Tbsp butter
salt, pepper, nutmeg grated, 1 tsp savory
Preheat oven to 375. Butter and flour 5 ramekins . Heat butter in saute pan and add sliced shallot. After 2 minutes add squash, salt, pepper, nutmeg and savory. Cook covered 5-7 minutes til tender. Mash using potato masher. In a meduin mixing bowl add 1 can evapotated milk, cheeses and cooled mashed squash. Blend together using a whisk. Carefully fold in whipped egg whites. Pour into prepared ramekins and bake 15-20 minutes until done (test using cake tester, skewer). Remove from oven and serve immediately. Prep time 15 minutes, cook time 15 minutes, makes 5 servings. Enjoy along with green salad for a quick and easy delicious meal.