Butternut Squash and Sage Rice Bakes
Digital shopping list
Everything you need for two servings: four small rice bakes, two per person, with green beans. Check what you already have and buy only what’s missing.
Fresh vegetables and herbs
Butternut squash — about 9 oz (250 g), weighed after peeling and removing the seeds
Green beans — 7 oz (200 g), weighed after trimming
Fresh sage — 3 leaves
Dairy and eggs
2 large eggs — about 100 g total without shells
Parmesan — about ⅓ cup (30 g), grated
Pantry
White rice — about ⅔ cup (120 g), weighed uncooked
Extra-virgin olive oil — about 3 teaspoons (15 g) total: 5 g for the mixture, 5 g for the ramekins, and 5 g for the green beans
A little salt, optional
You will also need a little water for cooking the squash, plus water for the rice.
Equipment to have ready
Four oven-safe 1-cup (250 ml) ramekins
A food thermometer
Optional substitutions
Another winter squash instead of butternut squash — pay attention to its moisture and texture.
A little thyme instead of sage.
Luca’s note
The squash quantity refers to its weight after peeling and removing the seeds. If you already have part of a squash, weigh the prepared flesh before buying more.
Cook it until tender, then mash it and let excess liquid evaporate before mixing it with the drained rice.