When I was younger I loved eating "toad-in-a-holes." for breakfast. It was such an easy and simple breakfast but something about the crispy buttery bread and the runny yolk was so satisfying! I like to think that this recipe is the grown up version of your ordinary toast with an egg cooked in the cutout center. The natural sweetness of the acorn squash paired with the richness of the yolk makes it the perfect balance to satisfy all of your cravings. The hardest part of the dish will be cutting the acorn squash into slices. You'll need a steady hand and a really good knife. If anyone has any tips for cutting squash without the fear of losing your fingers, I'd love to know!!

This recipe calls for just a few spices making it more on the savory side, but if you want to sweeten the acorn squash with the cooked egg you could use a little coconut sugar or maple syrup before you bake the vegetable. I think that the squash is already naturally sweeten and doesn't need the added sugar but of course it would still taste result in a soft flavorful squash! Since you have multiple acorn squash rings you could always get a little creative and use different spices and herbs on each one- perfect for the indecisive mind!

This is one of my new favorite ways to eat acorn squash and it was even better than what I hoped for! After the acorn squash was finished baking in the oven with the cracked egg I finished the slices off with chopped parsley and a few pinches of sea salt. I ate mine without the skin as it can be a little tough but it does give each bite a little more crunch and texture!

The baked acorn squash egg-in-a-hole makes the perfect brunch on a lazy weekend paired hash browns, crispy potatoes, or bacon! If you are short on time, you can always bake the acorn squash slices the night before and in the morning you can re-heat the squash with a fresh egg cracked in the center. It'll be ready in less than ten minutes! Or, if you are anything like me, and love breakfast foods for all meals, you could have this for a weeknight meal that can be ready in less than 30 minutes.

 

Breakfast/Brunch/Dinner
Yields: 4 rings
Prep time: 10 minutes
Cook time: 22 minutes
Total time: 30 or so minutes

Ingredients:

1 large acorn squash
1 tsp. pink himalayan salt (or sea salt)
1 tsp. ground black pepper
1/2 tsp. paprika (or Spanish smoked paprika)
pinch of turmeric
2 tbsp. olive oil
4 organic eggs

Toppings:
chopped parsley
red pepper flakes

Directions:

1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper.

2. Trim the ends of the acorn squash off. (Both sides, about 1/2 inch thick).

3. Slice the remaining part of the acorn squash crosswise into 4 uniform slices. Remove the seeds and the middle part of the squash.

*[You can also remove the seeds and middle part of the squash after you have trimmed off the ends with a spoon before you cut into slices]

4. Place the slices on the parchment paper and brush both sides with olive oil, sea salt, pepper, paprika, and turmeric. Bake at 425 degrees for 15 minutes or until tender with a fork.

5. Remove the baking sheet from the oven after 15 minutes and crack an egg in the center of the squash. Sprinkle with sea salt and pepper. Place the baking sheet in the oven and bake at 350 degrees for 8 minutes or until the eggs are cooked you desire. Garnish with chopped parsley and additional seasoning if needed. Serve immediately.