Squashed Eggs

• 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