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Bake at 425° for 15 minutes or until squash is just fork tender. 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.
How to Make Acorn Squash Egg-in-the-Hole: Preheat the oven to 425 degrees F and lightly spray a large baking sheet or line with a sheet of foil or parchment paper. Cut the acorn squash into rounds by first chopping the tip and tail off of the acorn squash. Cut into four 1/2″ to 3/4″-thick rounds.
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.
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°F for 15 minutes or until squash is just fork tender.
Remove baking sheet from oven. Crack an egg into the center of each acorn slice; sprinkle eggs. Crack one egg into a measuring cup with a lip. Pour the egg into one of the squash rounds. Repeat with the remaining eggs (Note: If you think you can carefully crack the eggs into the acorn squash, skip the measuring cup.) Place in the oven and bake for 12–15 minutes, or until the egg.
The recipe, courtesy of Cooking Light, employs an acorn squash in place of the bread. It already comes with a natural hole in the center, and the savory flavor of the squash pairs perfectly with. Bake at 425° for 15 minutes or until squash is just fork tender.
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. Remove from oven and carefully crack an egg into the center of each acorn squash ring.
Return the baking sheet to the oven and bake for 10 minutes or until the yolks reach your desired hardness. While the eggs-in-a-hole are cooking, prepare the sage brown butter. Acorn Squash Egg-in-the-Hole We leave the pretty fluted edging of peel to add to this dish’s striking appearance. The skin is a bit tough and fibrous, so most people prefer not to eat it.
If you wish, substitute a sweet dumpling squash—they are a similar shape—without the fluted edge and a bit sweeter than acorn squash. Use a pastry brush to brush both sides of the squash slices with oil, then sprinkle with the salt mixture (reserve a small.
List of related literature:
|from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen|
|from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine|
|from The What Would Jesus Eat Cookbook|
|from Science in the Kitchen and the Art of Eating Well|
|from The Gourmet Cookbook: More Than 1000 Recipes|
|from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day|
|from Pirate’s Pantry: Treasured Recipes of Southwest Louisiana|
|from Cooking with the Bible: Biblical Food, Feasts, and Lore|
|from The Encyclopedia of Herbs and Spices|
|from Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie|