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.
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)
- Pre-heat oven to 425 degree Fahrenheit.
- 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.
- Place the baking pan in the oven, bake for 15-20 minutes. Remove and let it cool down a little. 1-2 minutes.
- 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.
- Crack an egg and drop into the hollow center.
- Put it back to the 425 degree oven and finish baking for another 15 minutes.
- Serve it hot with some chive or scallion sprinkle on top; add with a pinch of freshly ground pepper and Sriracha hot sauce.