• 500g pumpkin or squash, peeled, deseeded and cut into 2cm cubes
  • 3-4 tsp sage leaves
  • 2 tbsp olive oil
  • 20g butter, melted, to grease
  • 30g fresh white breadcrumbs
  • 350g tub chilled three-cheese sauce
  • 4 medium eggs, separated


  1. 1

    Preheat the oven to 200°C/gas mark 6. Put the pumpkin or squash and sage leaves in a roasting tin, drizzle with the
 oil and roast for 25-30 minutes until tender and slightly golden. Remove the sage leaves and blitz the roasted pumpkin or squash in a food processor until smooth. Spread out the mixture on a plate to cool.

  2. 2

    Meanwhile, brush the insides of 4 x 300ml ovenproof mugs, teacups or ramekins
 with the butter and sprinkle with the breadcrumbs so the insides are thoroughly coated.

  3. 3

    Tip the cheese sauce into a large bowl.
 Stir in the egg yolks and cooled mashed pumpkin or squash and season generously. 

  4. 4

    In a clean bowl, whisk the egg whites until they are just holding their shape, then carefully fold into the pumpkin mixture.

  5. 5

    Divide the mixture equally between the mugs so it comes about 2cm below the tops. Put the mugs on a baking sheet and bake in the oven for 20-25 minutes until well risen but still a bit squidgy in the centre. Serve straight away. 

Nutritional Details

Each serving provides
  • Energy 1189kj 284kcal 14%
  • Fat 21.4g 31%
  • Saturates 9.4g 47%
  • Sugars 3.3g 4%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 649kj/155kcal

Each serving provides

9.8g carbohydrate 1.2g fibre 12.4g protein

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