Use acorn squash for a healthful approach to the classic egg-in-the-hole! This fun and easy acorn squash recipe is pure gold for winter squash season!
When winter squash season rolls around, I’m always excited to try out new and inventive acorn squash recipes!
It’s just such a versatile vegetable. Loaded with complex carbohydrates and Vitamins, it makes for the perfect healthy comfort food.
Not to mention, acorn squash works marvelously as a replacement for bread or toast in egg-in-the-hole recipes.
I was flipping through the January issue of Cooking Light, and on the very last page, I spied a gorgeous photo of squash egg-in-the-hole. I was instantly drawn to this unique take on a classic breakfast, so I went straight to the store to scoop up an acorn squash and immediately made the recipe.
I even found a great video that Cooking Light posted on their Simmer & Boil blog on How to Make Squash Egg-in-the-Hole.
I watched that thing, and you guys – you’d be so proud – I followed every last detail of the instructions.
There’s a first for everything.
Confession: Never in my life have I had an egg-in-a-hole using bread. Have you?
Here’s how we make it!
How to Make Acorn Squash Egg-in-the-Hole:
Preheat the oven to 425 degrees F and lightly spray a large baking sheet or line with a sheet of foil or parchment paper.
Cut the acorn squash into rounds by first chopping the tip and tail off of the acorn squash. Cut into four 1/2″ to 3/4″-thick rounds. Scoop the seeds out of the center of each round and discard.
Lightly coat both sides of each acorn squash round with olive or avocado oil and place on the baking sheet. Sprinkle with salt and pepper and bake for 15 minutes, or until tender when poked with a fork.
Remove the acorn squash from the oven and set aside. Lower the oven temperature to 350 degrees F.
Carefully crack one egg into a measuring cup that has a lip. Pour the egg into one of the squash rounds. Repeat with the remaining 3 eggs. Bake at 350 for 12 to 15 minutes, or until the egg whites have set up.
Serve with cooked crumbled bacon, sriracha (or hot sauce of choice), and any additional toppings you desire.
This breakfast recipe only requires a few ingredients, and you can doll it up with your favorite salsa, guacamole, hot sauce, and/or cheese.
Because I like my eggs spicy, I added a little fire in the hole by drizzling sriracha over the finished product. The next time I make these, I’ll add grated cheese over the top and let it melt in the oven, because: duh.
We’ve got egg-in-the-hole covered for breakfast, how about pigs in a blanket for lunch??! Any takers?
Egg in a hooooooooole!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
- Preheat the oven to 425 degrees F.
- Chop the tip and tail off of the acorn squash. Cut the acorn squash into four 1/2" to 3/4"-thick rounds. Scoop the seeds and innards out of each round and discard. Lightly coat both sides of each round with olive oil and place on a lightly-oiled (or sprayed) baking sheet. Sprinkle with salt and pepper and bake for 15 minutes, or until tender when poked with a fork.
- Remove squash from oven and lower the oven temperature to 350 degrees F.
- Crack one egg into a measuring cup that has a lip. Pour the egg into one of the squash rounds. Repeat with the remaining 3 eggs (Note: If you think you can carefully crack the eggs into the acorn squash, you can skip using the measuring cup, although I find it's easiest to use a measuring cup).
- Place in the oven and bake for 12 to 15 minutes, or until egg whites have set up.
- Serve with cooked crumbled bacon, sriracha (or hot sauce of choice), and any additional toppings you desire.
Nutrition InformationYield 4 Serving Size 2 servings
Amount Per Serving Calories 314Total Fat 18gUnsaturated Fat 0gCarbohydrates 24gNet Carbohydrates 20gFiber 4gProtein 18g