Savory Winter Squash and Ricotta Custards

This is adapted from a recipe for a savory squash torte that is baked in a pan with a breadcrumb crust and then cut into wedges for serving. That sounds great but I didn't have any breadcrumbs or bread on hand so I decided to bake the custard in individual ramekins instead which is what I do for sweet pumpkin custards, aka pumpkin pie filling, because I don't eat the soggy pie crust of pumpkin pies. The savory custards came out better than expected and I think these will become a regular dinner item while I have winter squash around.

I used a chunk of the big Terremoto squash that I grew this year but butternut or pretty much any winter squash should do.

1 3/4 pounds winter squash
4 tablespoons butter
3-4 cloves garlic, chopped
Fresh sage leaves, sliced thin (I used about 20 small leaves)
1/2 teaspoon salt
12 ounces ricotta
1 1/2 ounces parmesan
3 eggs
Nutmeg to taste
More salt to taste if desired

Remove the skin and seeds from the squash and cut it into 1-inch cubes. Set aside.

Melt the butter in a medium sized saute pan over medium heat and allow it to brown. Add the garlic and sage leaves and cook another minute or two. Add the squash and salt to the pan, stir to mix and add 1/2 cup water, bring to a simmer, reduce the heat to low, cover the pan and cook the squash until it is soft, about 30 minutes or so, check it every once in a while and give it a stir. Mash the squash (I used a potato masher) to a puree and let some of the moisture cook off, and set it aside to cool.

Preheat the oven to 350ºF. Butter 6 7-ounce ramekins and set them on a parchment lined baking tray.

Whisk together the ricotta, parmesan, eggs, and nutmeg. Stir in the cooled squash. Divide the squash mixture evenly between the ramekins and bake for about 50 minutes until the custard is puffed and set in the center and golden brown.

Serve immediately in the ramekins or they can be cooled and kept in the ramekins and reheated later. They can also be turned out of the ramekins and reheated with some cream or a sauce.