Acorn Squash Egg-in-the-Hole

What a fun over the holiday weekend brunch idea.  Leave the pretty fluted edging of peel to add to this dish’s striking appearance. The skin is a bit tough. You can 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. Shop the Market for your squash, fresh eggs, and bacon.  Try seasoned bacon or substitute with crumbled sausage.

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:

1. Preheat oven to 425°.

2. 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.

3. 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.

4. 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.

Recipe courtesy of Cooking Light