Name: Acorn Squash Egg-in-the-Hole
Prep time: 8 min
Yield: 4
Ingredients: 1 large (about 4-inch) acorn squash; 2 teaspoons olive oil; 3/8 teaspoon kosher salt, divided; 1/4 teaspoon crushed red pepper; Cooking Spray; 4 large eggs; 1/2 teaspoon fresh thyme leaves; 2 slices bacon, cooked and crumbled

Acorn Squash Egg-in-the-Hole

July 27, 2015

by Gidget Fraser

Category Blog Recipes & Home

Persons

4

Prep Time

8 minutes

Notes

We leave the pretty fluted edging of peel to add to this dish’s striking appearance. The skin is a bit tough and fibrous, so most people prefer not to eat it. If you wish, substitute a sweet dumpling squash—they are a similar shape—without the fluted edge and a bit sweeter than acorn squash. And the pretty variegated skin is edible.

Ingredients

1 large (about 4-inch) acorn squash
2 teaspoons olive oil
3/8 teaspoon kosher salt, divided
1/4 teaspoon crushed red pepper
Cooking Spray
4 large eggs
1/2 teaspoon fresh thyme leaves
2 slices bacon, cooked and crumbled

Instructions

Preheat oven to 425°.
Trim off about 1/2 inch from each end of squash; discard. Slice remaining midsection of squash crosswise into 4 (3/4-inch-thick) rounds. Remove seeds and membrane with a spoon.
Brush both sides of squash with oil, and place on a baking sheet coated with cooking spray. Sprinkle with 1/4 teaspoon salt and crushed red pepper. Bake at 425° for 15 minutes or until squash is just fork tender.
Remove baking sheet from oven. Crack an egg into the center of each acorn slice; sprinkle eggs with remaining 1/8 teaspoon salt. Return pan to oven, reduce oven temperature to 350° and bake for 12 minutes or until eggs are cooked. Transfer to plates using a wide spatula; sprinkle with thyme and bacon. Serve immediately.

Acorn Squash Egg-in-the-Hole

Gidget Fraser