Roasted Eggs and Autumn Squash

OK guys, ever stumped about what to do with those yellow, funny looking squash?

Yea, me too. 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 and intended to paint them along with some spooky gourds. Glad we didn’t! They were delicious roasted with eggs.

Roasted Eggs and Autumn Squash

1 autumn yellow squash
1 egg
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 the eggs — and if you have a hot oven you may want to adjust the temp to 375.

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?)



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