Acorn Squash Egg Recipe
Lower the oven temperature to 350 degrees f.
Acorn squash egg recipe. Remove the acorn squash from the oven and set aside. Evenly divide peppers over top. Slice the squash thick scoop out its center and roast the slices until they are caramelized and tender.
In a small bowl combine brown sugar cinnamon and small pinch of salt. Carefully crack one egg into a measuring cup that has a lip. Preheat oven to 350 degrees f 175 degrees c.
This recipe makes it as easy as can be. Bake until eggs are set to your liking about 15 minutes for a still runny yolk and up to 20 for a set yolk. Score the insides of each half several times with a sharp knife.
Place squash cut side up on a large baking sheet and roast until fork tender 55 to 60 minutes. Sprinkle with the reserved salt mixture. Return squash to oven.
Sometimes simple is best like with this classic preparation. Crack an egg into each one. Cut the acorn squash in half lengthwise from stem to end.
Roast until flesh is slightly soft about 40 minutes. Return pan to oven reduce oven temperature to 350 and bake for 12 minutes or until eggs are cooked. Preheat oven to 400 f.