2 Serves
51 Mins
Preheat your oven to 175°C and lightly coat a 10 oz oven-safe dish with cooking spray.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
2 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
3 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
51 µg / 400 µgCalcium
580 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
159 mg / 420 mgPhosphorus
467 mg / 1,250 mgPotassium
1710 mg / 4,700 mgSodium
1738 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
135 µg / 55 µgFiber
2 g / 28 gSugar
20 g / 50 gSaturated Fat
9 g / 20 gCholesterol
42 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Place the diced butternut squash into the prepared baking dish.
In a small bowl, whisk together the eggs and milk until fully combined.
Pour the egg and milk mixture over the butternut squash in the baking dish.
Season the mixture with black pepper and top evenly with the white cheese.
Bake in the preheated oven for 30 to 35 minutes, or until the center is set and slightly firm.
Remove from the oven and allow the dish to cool for a few minutes before serving.
0
g4
g0
g
Danish.jpg&w=3840&q=75)