Gratinéed squash with egg cream filling

Port Wine Recipe: Gratinéed Squash with Egg Cream Filling

Enjoy with Sandeman Porto Fine Tawny Ingredients
  • 2 small squashes
  • 3 eggs
  • 1 pack thick cream
  • Grated Parmesan cheese
  • 2 tablespoons of bread crumbs
  • Boil the whole squashes for 10 minutes. When done, cut in half and remove seeds.
  • Use a spoon to remove a bit of the squash to deepen the center cavity. Reserve the amount you removed.
  • In a bowl, mix removed squash, eggs, cream, cheese, bread crumbs and season with salt and pepper.
  • Fill the squashes with the above mixture and bake in an oven until done.

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