Here’s a great recipe to start the day off or make for brunch in the Fall.
Sometimes poached eggs don’t always turn out as planned, but when you put them in a butternut squash there’s no worries that it will be perfect. And the baby squashes are too cute for words. Each half is one serving and they make they’re own bowls.
It’s a good combo of creamy butternut squash and the lushness of the egg yolk coming together. so simple dressed with flaked salt and pepper, sorrel greens, and roasted sweet baby peppers.
Everything happens on a sheet pan for minimal mess in the kitchen.
Other recipes you may like:
The Very Best Winter Squash Soup
Here’s a great recipe to start the day off or make for brunch in the Fall. Sometimes poached eggs don’t always turn out as planned, but when you put them in a butternut squash there’s no worries that it will be perfect. And the baby squashes are too cute for words. Each half is one serving and they make they’re own bowls. It’s a good combo of creamy butternut squash and the lushness of the egg yolk coming together. so simple dressed with flaked salt and pepper, sorrel greens, and roasted sweet baby peppers. Everything happens on a sheet pan for minimal mess in the kitchen.
- October 5, 2018
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Ingredients
- 2 baby butternut squash
- 6-8 multi color baby sweet peppers
- 4 eggs
- 3 tbsp plus 1 tbsp olive oil
- 2 tbsp butter melted
- salt and pepper to taste
Directions
- Step 1
- Preheat oven to 350F
- Step 2
- Gather a sheet pan
- Step 3
- Prep butternut squash by cutting each in half and scooping out the seeds.
- Step 4
- place on the sheet pan.
- Step 5
- And 1/2 tbsp of melted butter to each squash half. Use a pastry brush to distribute the butter over the entire squash. Sprinkle with salt and pepper. Place face down on the sheet pan.
- Step 6
- Drizzle the 2 tbsp of olive oil over the peppers and add them to the pan around the squash. Bake for 30 min.
- Step 7
- Remove to squash and peppers from the oven and with a pair of tongs turn over the squash face up.
- Step 8
- Gently crack one egg into each hole of the squash. If they tend to lean to one side, use one of the peppers to prop it up to stay level. Sprinkle the egg with salt and pepper.
- Step 9
- Return the pan to the oven and bake for another 15 min or until all of the whites of the eggs are cooked but the yolk is still runny.
- Step 10
- When done they are ready to serve. You can dress any greens of your choice to serve along with it if serving for brunch. Drizzle with rest of olive oil.
- Step 11
- Enjoy!
