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Gratinéed Squash with Egg Cream Filling

Enjoy with
Sandeman Porto Fine Tawny
Mixology & Food


  • 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.

Porto Fine Tawny
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