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?
Too much?
Simmer down.
Looking for more healthy breakfast recipes? Also try my Zucchini Basil and Kale Frittata, Strawberry Almond Flour Pancakes, and my Sweet Potato Hash with Chard and Bacon.
Egg in a hooooooooole!
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Acorn Squash Egg-in-the-Hole
Ingredients
Instructions
- 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
This…is…brilliant..and adorable!! When I was little, my mom would put an egg right in the middle of the french toast!! That was my favorite…i haven’t had that in YEARS! Time to be nostalgic 🙂
I wasn’t introduced to Egg in a Hole until I was an adult. I instantly loved it, but how could I resist this gorgeous and healthified version?? Pinning and sharing! 🙂
I’ve never egged in a hole before. (Does that sound dirty, or is it just me??) But…egg acorn squashing in a hole sounds like it’s going to be my new favorite pasttime!
Ohmygah, you have no idea how much I was resisting “in the hole” commentary. Took every.ounce.of.maturity in me to not talk about putting things in holes. Ugh. The dirty, dirty mind.
this is more a question than comment. Is this gluten free? I am new to gluten problems and I have guest coming who are. Thanks for a quick response. This sounds yummy.
Acorn squash is gluten free as well as the eggs, so you’re good to go. Generally, hot sauces are gluten free simply because they’re pureed peppers of some kind. So keep the sauce simple. More elaborate sauces (meaning more ingredients, thickeners, etc.) could be a problem. My wife has Celiac, so I have been educated on this issue over the past few years. It doesn’t take much to cause a reaction, so we’re very careful.
I live in Oz, and we can’t get acorn squash. What are some acorn squash substitutes please?
This was amazing! I had never had acorn squash before. I also added some cut up fresh asparagus I had leftover from the night before and some fresh shredded Parmesan cheese . Will definitely be making again! I never would have thought to put these items together, but we really enjoyed it!
I’m so happy you liked it, Jennifer! Kudos to you for venturing into the great unknown 😉 Thanks for the sweet note! xo
I grew up on egg in a hole. Will be trying this for sure or the avacodo egg in the hole
Is this two servings or one? Also, do these reheat well the next day?
Hi Laurie,
I would say they are best when eaten fresh out of the oven, but if you wanted to make some in advance, you could reheat them in the oven. xo
To make this even easier, clean your acorn squash the night before. Leave it whole, and put it in the slow cooker on low overnight. In the morning, poach two eggs. Take the squash out, cut it in half and scoop out the seeds; top each half with butter and salt and a poached egg. Serves two, couldn’t be easier, and tastes amazing!
Great advice!! Thanks so much, Robyn! xoxo