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Egg Filled Acorn Squash

If you’re like me, you’ve served your fair share of frittatas, bagels, muffins and similar foods when organizing a breakfast or brunch at your home. I was expecting a group of relatives yesterday morning, but decided I wanted something a little different. As soon as I saw Marie’s Instagram post last week, I knew I had found it. My friend Marie, of Proud Italian Cook, has one of the best food blogs going, and you can always count on her to provide delicious, easy recipes and mouth-watering photos too.

You can do some of the prep work ahead of time for this one — including roasting the acorn squash the night before. Just slice the squash, smear it with some olive oil, freshly ground black pepper and seasoned salts (that I make each year by drying my fresh herbs and mixing them with coarse salt). Roast in the oven, flipping once.

When your guests arrive, just spread a little butter or oil in a skillet (one that has a lid — I used my electric skillet that holds six of these squash rings). I placed a few spinach leaves inside the squash rings, then dropped an egg into it. I also scattered a few sage leaves in the pan, as added flavor.

Sprinkle with salt and pepper and place the lid on the top. Cook them at low heat until the whites set and the yolks are still runny.

I can’t really tell you how long it takes since it depends on how large your eggs are and how hot your skillet is. I know I had the heat on for about five minutes and it cooked the yolks a little more than I had wanted. I prefer them more runny than the photo shows. But that didn’t stop everyone from finishing every last morsel. Thanks Marie.

Egg Filled Acorn Squash
 
Serves: 6 servings
 
Ingredients
  • three acorn squash
  • olive oil
  • seasoned salt
  • black pepper
  • spinach leaves
  • 6 eggs
  • minced rosemary
  • sage leaves
  • butter
  • parmesan cheese
Instructions
  1. Slice the acorn squash in slices about ½ inch thick.
  2. Place the nicest rings on a baking sheet and smear with olive oil. (save the other pieces for another meal.)
  3. Sprinkle seasoned salt and crushed black pepper on both sides
  4. Bake in a preheated 425 degree oven for 15 minutes on each side, flipping once.
  5. Add about 1 T. butter to a nonstick skillet
  6. Put the squash slices in the butter, then place some spinach leaves inside the hole.
  7. Carefully drop a whole egg into the center of the squash, and sprinkle with salt and pepper.
  8. Scatter some sage leaves and minced rosemary around the squash slices.
  9. Place a lid on top and let them cook at low temperature until the whites are cooked, but the yolks are still runny. This could take anywhere from 5 to 10 minutes. Keep checking.
  10. Sprinkle with freshly grated parmesan cheese and more minced rosemary.
 

 

 

 

 

 

 

This Post Has 8 Comments
  1. This was DELICIOUS! One of my new favorite breakfast options for me to make at home now. This will be on my table for Thanksgiving or Christmas morning. Thank you AL! XOXOX

  2. It surprised me (not a squash eater) how wonderful it was. Everything married together beautifully. And the photos entice. The site looks grand. Has me thinking….

  3. Linda, thank you my friend, I’m so happy everyone liked it. I love the pan you used so that you were able to make 6 at one time, perfect for a larger group. xo

  4. First of all, Linda, you new blog format is beautiful and very professional looking! Best wishes going forth with your new look.

    Second, this recipe looks so fabulous. I must have missed it on Marie’s blog. It has been a busy season of travel for us lately. I often roast acorn squash but never thought to re-bake them with an egg inside and serve for breakfast. Yum!

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