Recipe: Acorn Squash Egg-in-a-Hole
We’re in the thick of winter squash season and our quest to insert it into as many meals as we can hasn’t slowed down. Salads, soups, and pastas embracing butternut, acorn, and more are on rotation for lunch and dinner, but for breakfast we’re turning to these: a twist on the classic egg-in-a-hole or egg-in-a-basket.
Instead of the usual slice of bread with a hole cut out for a fried egg, a thick slice of acorn squash makes for a seasonal replacement that also happens to be gluten-free and Paleo-friendly. It’s hearty, wholesome, and sure to become a new favorite in your winter breakfast routine.
The Easiest, Most Fun Way to Add Veggies to Your Morning Routine
Kicking off your day with some vegetables is a great way to squeeze more into your diet. This recipe makes it as easy as can be. Sweet, nutty acorn squash is the perfect contrast to savory eggs. Slice the squash thick, scoop out its center, and roast the slices until they are caramelized and tender.
The squash is roasted with coconut oil to enhance its sweetness and keep it Paleo-friendly, but feel free to swap in olive oil or another vegetable oil if that’s what you have on hand.
Plop the eggs in the holes of the squash slices and continue to bake them until the eggs are just set. A sprinkling of chopped fresh thyme, chives, or really any herb of your liking adds a touch of brightness to your plate before digging in. It’s a breakfast you’re guaranteed to feel good about.
large acorn squash (about 1 1/2 pounds)
- 2 teaspoons
coconut oil or vegetable oil of choice
Freshly ground black pepper
- 1 teaspoon
chopped fresh thyme leaves or chives
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, 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.
Make ahead: Squash slices without the eggs can be roasted up to 3 days ahead of time and stored in an airtight container in the refrigerator. To finish, 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.