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. And the pretty variegated skin is edible. Hands-on: 8 min. Total: 35 min. 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 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. - See more at: simmerandboil.cookinglight/2014/12/24/wow-youve-got-to-try-squash-egg-in-the-hole/#sthash.otI6Xe3z.dpuf
Posted on: Thu, 08 Jan 2015 16:00:01 +0000
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