October has us carving jack-o-lanterns and November has us making pumpkin pie. However, December rolls around and squash is often relegated to the back burner or even the dumpster. No more! You can enjoy them well into the New Year and start with an amazing breakfast dish featuring squash.:
Breakfast? Squash? You bet! Once sliced into rings, even tough winter squash roasts in minutes and the brightly-colored rings are a perfect frame for a perfectly cooked egg. What's more, in a month when fussy dishes have you hovering over the stove, this one practically begs you to set your timer, grab a newspaper (what are those?) and a cup of coffee, and find the nearest comfy chair while the oven just makes breakfast for you.
If you are looking for sides, most of the tried and true breakfast and brunch favorites pair well with these pretty eggs. I enjoyed thick-cut bacon and some parmesan focaccia alongside mine. Even my elementary school aged youngster was gobbling them up. Wait, kids like them too? That alone is an excellent reason to keep your winter squash on hand all winter long!
- 1 small winter squash (acorn, delicata, carnival, etc.)
- 2 T. grated parmesan cheese
- 6-8 eggs, depending on the size of your squash
- Salt & pepper, to taste
Preheat the oven to 425° F.
Carefully slice the squash into rings, each one about 3/4-inch thick. Remove the seeds and pulp from the center of each ring. Arrange the rings on a baking sheet. (I like to place a silicone baking mat on the sheet first to assist with removal later.) Bake in the preheated oven for 10 minutes.
Remove the baking sheet from the oven and sprinkle a little grated cheese in the bottom of each ring and then carefully crack an egg into the center of each ring. Season the top of the eggs as desired and then return to the oven for an additional 10 minutes. Serve immediately with your favorite breakfast sides.
- Yields: 3-4 servings
- Preparation Time: 30 minutes