Preheat steam oven to 350 degrees and 100% steam.
Mix squash, egg, egg yolks, and heavy cream until well blended. Salt and pepper to taste.
Cut cheese into 36 small chunks.
Butter 6 6-oz ramekins. Fill ramekins halfway with squash mixture. Add 3 pieces cheese to each. Fill ramekins with the rest of the squash mixture and add the remaining 3 pieces cheese to each, distributing evenly.
Put ramekins in the steam oven to begin steaming.
Toast walnuts, then chop coarsely. After the ramekins have steamed for about 20 minutes, sprinkle the walnuts on top. Steam for 10 minutes more or until done (a toothpick should come out clean). Cool for 10 minutes or more.
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|Serving Size: 1 Serving (161g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 180 (71%)|
|Amt Per Serving||% DV|
|Total Fat 20g||27 %|
|Saturated Fat 8.1g||41 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 615mg||189 %|
|Sodium 67.8mg||2 %|
|Potassium 334.8mg||9 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 9.1g|
|Protein 9.9g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 255
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