Delicata squash, as you know, is pretty much my favorite food. It’s delicious, I can put an egg in it, and I don’t have to peel it. The trifecta. In the image below I baked an egg in it, but I only did that once because I think it’s better with eggs made in a pan.
Delicata Squash with Eggs
Cook time: ~1 hour
Hands on time: ~20 minutes
Tools: Oven at 415, baking sheet, one skillet
- Delicata squash(es), cut in half and de-seeded
- Side vegetable of choice to roast
- Coconut oil
- Avocado, sliced
- Horsetooth hot sauce if possible (product review on its way)
Prep your vegetables for roasting with coconut oil etc, then I put them and the squash on the same baking sheet. I don’t put anything on the squash prior to roasting. Cook for about 30-40 minutes (roughly?), it should all be done around the same time.
For baked eggs:
When everything in the oven is done, take out the pan and turn the heat up to 450. Smash sliced avocado in each squash half, crack an egg in and season it with S&P, and put the pan back in for about 12 minutes (remove the other vegetables first if necessary). Apply horsetooth hot sauce liberally.
Otherwise: smash avocado in each half, cook eggs however you want, and top the squash with them. Apply horsetooth hot sauce liberally.
Featuring pioneer woman plate and TJ’s mini pumpkins.