Baked Egg in Squash, Fall season recipe

Baked Egg in Squash

This Baked Egg in Squash can’t be more in season! After the Pumpkin and Chocolate cake recipe I shared a few days ago, we stick to fall season with a different squash recipe.

I have always seen Carnival Squash in the grocery store and markets but had never tried them. I tend to go for Butternut and Spaghetti Squash. For a change, I decided to try them. They are very nice and colorful, so I wanted to keep them whole to kind of showcase them for my guests.

This recipe is very easy and can serve as an appetizer, a whole dish or even be prepared for brunch.

What do you need to make the Baked Egg in Squash

For once, this recipe calls for nothing in particular. We will first steam the squash, and then bake it in the oven. You will need a good knife however to cut the top of the squash (this is the most challenging part of the recipe).

Baked Egg in Squash

What about the ingredients

The recipe is for 4 persons but can easily be modified for the number of persons needed. We count one squash and one egg per person, and then add a bit of cream and cheese to it to give it a nice touch.

You can definitely tweak the recipe a bit by adding spices like for example some nutmeg that would go very well with it. Just add it with the cream.

Enjoy it with bread. You can also make my Pumpkin Bread for an entire Pumpkin/Squash dish 🙂

Without further due, recipe below:

Baked Egg in Squash

Prep Time15 mins
Cook Time35 mins

Ingredients

  • 4 small carnival squash
  • 4 eggs
  • 4 tbsp heavy whipping cream
  • 30 g gouda or edam cheese
  • Salt and pepper

Instructions

  • Cut the top of the squash, remove the seeds.
  • Steam them with the top for about 10 to 15 minutes (until tender). Turn them upside down on a paper towel to remove excess of water from steaming.
  • Preheat your oven to 200C (392F). Add a tablespoon of cream in each squash, salt and pepper. Grate the cheese and divide between the squash. Break the eggs and add only the egg white, keep the yolk in their shell for later. Add a bit more salt and pepper.
  • Bake in the over for 15 minutes, the top on the side (don’t cover). After 15 minutes (the white should be almost cooked, if still runny, bake a little more), add the yolk to each squash. Bake for another 4 minutes.
  • Cover with the top and serve with toasted bread.

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