OK guys, ever stumped about what to do with those yellow, funny looking squash?
Well me too, until tonight. In the spirit of those stuck inside while Sandy makes her way up the east coast, I wanted to get creative with what was in my refrigerator instead of ordering take out. I had these yellow squash that frankly I wasn’t sure how to cook but Bryce and I needed a project today after school. We picked them up at the pumpkin patch with some “nontraditional” looking pumpkins and I thought we might paint them or something along with the spooky looking gourds we bought. Glad we didn’t! They were delicious roasted with eggs.
Roasted Eggs and Autumn Squash
1 autumn yellow squash
1 tsp olive oil (or truffle oil)
1 tsp parmesan cheese
Salt and pepper (to taste)
Fresh parsley torn or chopped
Preheat the oven to 400 degrees.
Cut the bottom of the squash off so that it can sit with stability. Once it is stable on the cutting board carve out the center of the squash, removing most of the seeds and some flesh. You want to create a cup for the eggs to rest and cook.
Coat the squash with olive oil, salt, pepper and parmesan cheese. Roast for about 12-14 minutes. Take the squash out of the oven. Crack an egg into the squash cup and top with more salt and pepper. Put back in the oven for about 10 minutes. If you want a more well done egg turn on the broiler to finish for a about 3 minutes.
Note: this dish was good but would have been better with a softer yolk! You have to keep a close eye on it as eggs cook quickly.
Garnish with fresh parsley, herbs or salad greens and a drizzle of olive oil. This would also taste great with a bit of lemon and crusty bread (but what doesn’t really?)