An egg-celent autumn breakfast. We love acorn squash, especially when paired with savory eggs! Check out this recipe from Beijos Events.
Small Pinch Bowls
Arrange a rack in the middle of the oven and heat to 425°F. Line a rimmed baking sheet with parchment paper.
Trim off about 1/2 inch from the top and bottom of the squash and discard. Slice remaining squash crosswise into 4 (about 3/4-inch-thick) rounds and remove the seeds and membrane in each slice with a spoon.
Rub both sides of the squash rounds with the oil and place on the prepared baking sheet in a single layer. Sprinkle each slice with a big pinch of salt and a grind or two of black pepper. Bake until the squash is just fork-tender, for about 15 minutes.
Remove the baking sheet from the oven and reduce the temperature to 350°F. Gently crack an egg into the center of each squash slice and sprinkle each egg with a pinch of salt. Bake until the egg whites are just set, about 10 minutes more for runny yolks, and a few minutes longer for set yolks.
Using a wide, flat spatula, transfer the squash slices to plates. Sprinkle each with fresh thyme or chives and serve.
Beijos Kitchen Tip
The squash slices without the eggs can be roasted up to three days ahead of time and stored in an airtight container in the refrigerator. Oh yeah! When ready to enjoy, let the slices come to room temperature on a rimmed baking sheet covered with parchment paper as the oven preheats to 350°F. Crack an egg into each slice and proceed with the recipe.