These baked eggs are such a fun way to use squash. I'm partial to butternut, but acorn or spaghetti squash would work equally well. Roasting the squash before adding the egg ensures that the squash will be tender and slightly caramelized, while the eggs will be cooked to perfection in the center.
- 1 butternut squash
- 6 eggs
- 1 cup grated Parmesan
- fresh sage
- olive oil
Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. For any queries, head to ocado.com/customercare.
Feel free to use the “swap” feature and adjust brands and quantities as needed.
Baked Eggs in Butternut Squash Rings is a community recipe submitted by Fresheggsdaily and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
- Wash the squash and cut crosswise into six 3/4-1-inch slices. Scoop out the seeds and hollow out the middle of each slice to allow room for an egg.
- Arrange the squash on the baking sheet and brush each ring with olive oil. Season with salt and pepper. Bake on the center rack of the oven for 20 minutes, until the squash has softened.
- Remove the baking sheet from the oven and gently crack and slide an egg into the center of each squash ring. Season with salt and pepper, drizzle with olive oil, and return to the oven. Bake about 8 minutes, until the egg whites are set and the yolks are firm but not set.
- Use a spatula to slide the squash rings onto plates. Top with Parmesan, garnish with fresh sage and drizzle with additional olive oil.