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Roasted Delicata Squash with Smashed Eggs and Caraway Seeds

Like far too many of us, I used to skip breakfast or eat the same thing every single day. Instant oatmeal was one of my healthier picks. At some point I’ll share the details of my journey to healthier eating, but there was a point where I had an a-ha moment. In the same way that Jerry Seinfeld favored breakfast cereal for dinner (and at all points during the day) I wasn’t going to limit my breakfasts to traditional breakfast foods. I had some gorgeous Delicata squashes languishing in the fridge and company about to show up, instead of French toast or omelettes, I opted for this instead served with a side of fruit, Greek yogurt and nuts. It was a huge hit.

One note about doneness: I will never eat any dish that is rare, though I favor an al dente approach to many foods since I prefer texture to mush. As you’ll see in the above image, I experimented with roasting for slightly longer since the natural sugars in the squash caramelized slightly creating a sweetness that contrasted with the eggs, creating an unexpected flavor combination. I’d suggest you don’t roast as long as I did though and keep it to a maximum of 1/2 hour, depending on your oven and preferences.

Roasted Delicata Squash with Smashed Eggs and Caraway Seeds

Print Recipe
Cooking Time: 15 minutes Prep + 35+ minutes

Ingredients

  • 2 Medium Size Delicata Squash I've tried this recipe with other squash varients, this one works the best!
  • 4 eggs
  • 2 Tablespoons Mayonnaise To your taste
  • 2 Cloves garlic
  • 1/4 Teaspoon Sea Salt
  • 1 Tablespoon olive oil (or enough to taste)
  • 1/2 Teaspoon Caraway Seeds
  • 1/2 Teaspoon Chopped Dill

Instructions

1

For the Squash

2

Preheat oven to Preheat oven to 425°F.

3

Slice squash in half across the width, so that you end up with two large pieces. Scoop out the seeds. Brush or mist with olive oil.

4

Peel two bulbs of garlic and trim off woody end part. Brush or mist with olive oil and place on tray next to squash.

5

Roast skin side down for about 15 minutes and check for doneness. At this time you can also remove the two pieces of roasted garlic (or remove earlier if they appear done). If you prefer your squash as soft as possible, keep roasting- some prefer a more al dente taste and texture.

6

While the squash is roasting, boil your eggs for about 6 minutes so that you have a medium boiled egg- (solid enough to smash, but softer than a traditional hard-boiled egg). I always add a pinch of salt to the water to help with cracking more easily and run under cold water when done.

7

While eggs are boiling/squash is roasting, mash the two pieces of garlic and add to the mayonnaise and stir until you have roasted garlic mayo.

8

Peel eggs and place in a bowl. Use a fork to smash them, texture is what we're looking for here, not a perfect egg salad. Mix in the garlic mayo, salt and dill.

9

Assemble the dish. Spoon in the egg mixture to *cooled* enough to touch but still slightly warm squash boats. Top with caraway seeds.

Notes

I tend to use a convection toaster oven- more on that will follow in another post. I also line the baking sheet with foil and spritz with a non-stick spray before cooking or baking. You can also make this with just two eggs and keep all the squash-y goodness for yourself...just remember to use less mayo and seasonings... Use more mayo if you prefer creamier effect, less if you like your eggs crumbly. Also feel free to experiment with just how much garlic you prefer. Also feel free to chop in one or two raw mushrooms with the eggs for additional texture. Enjoy!

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