Roasted Delicata Squash Breakfast

Fall harvest is over and the winter squash can be seen everywhere you go. I’ve recently picked up a few new winter squash that I don’t normally used from the farm stand and really enjoyed this lesser used Delicata Squash.  I later learned that they often called it sweet potato squash because it has a mild and sweet flavor resembled the regular sweet potato. The skin is thin and is edible as well (which I found out later after i used it because I was lazy to peel the skin off).  So, I come up with this breakfast idea using the squash as an accompaniment.

roast-squash-egg-5180

Ingredients:

1 1/2 cup sliced thin (1/3 inch) delicate squash (about half of a medium size squash)
2 Tablespoon extra virgin olive oil
¼ teaspoon of freshly ground black pepper
½ teaspoon of salt
3 medium sized eggs
1 tablespoon of Sriracha sauce
1 tablespoon chopped scallion or chives (optional)

Instructions:

  1. Pre-heat oven to 425 degree Fahrenheit.
  2. While waiting for the oven to be preheated, laid the sliced squash on a baking pan, add in olive oil, salt and pepper. Toss to coat evenly.
  3. Place the baking pan in the oven, bake for 15-20 minutes. Remove and let it cool down a little. 1-2 minutes.
  4. In the same baking pan, arrange the sliced squash into a circular shape (about 4 inches wide) using your hand/chopstick/fork and keeping the center hollow. Keep layering the squash on top until you reach about 2 inches thick.
  5. Crack an egg and drop into the hollow center.
  6. Put it back to the 425 degree oven and finish baking for another 15 minutes.
  7. Serve it hot with some chive or scallion sprinkle on top; add with a pinch of freshly ground pepper and Sriracha hot sauce.
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