This twist on a basic baked squash adds an egg, poached in the cavity of the squash near the end of cooking. The gentle, moist heat from the squash cooks the egg to a perfect texture (while picking up some flavour from the squash and butter) and having an egg makes the dish heartier for the fall. It's a perfect recipe for our Mini Hubbard squashes.
- 3 Mini Hubbard squash
- 6 eggs
- 3 tsp butter
- olive oil
- salt to taste
- maple syrup for drizzling
1. Cut squash in half and scoop out seeds.
2. Place squash cut side down in a lightly oiled roasting pan. Bake at 400 F for 40 minutes or until squash is thoroughly softened.
3. Remove from oven and flip squash halves over so that the cut side faces up.
4. Drop 1/2 tsp of butter into the centre well of each squash. Add a sprinkle of salt and a drizzle of maple syrup.
5. When butter is melted completely crack an egg into each squash. Be careful not to break the yolks.
6. Place back in the oven for 10 minutes or until eggs are cooked but yolks remain soft (or cook longer for a harder yolk).
7. Remove from oven and let cool for 5 minutes before serving. You can add an additional drizzle of maple syrup over the squash or on the plate itself.