Winter Squash

We are now nestled into the Fall season here in Idaho, which means crisp air, crunchy leaves, and a bounty of winter squashes! The most common varieties that can be found in stores are pumpkins, acorn squash, butternut squash and spaghetti squash. Winter squashes are a great source of vitamin A for promoting vision health, potassium for nerve and heart health, and fiber for gut health. There are many different methods to cooking squash, such as: boiling, baking/roasting, steaming and microwaving. Plus, they add a little sweetness to savory recipes.  Try out this toasty winter squash recipe for the chilly days ahead:

Breakfast Acorn Squash

Acorn Squash Egg Cups

A fall favorite breakfast!
Print Recipe
CourseBreakfast, Dinner, Lunch
Prep Time35 minutes
Total Time35 minutes
Servings4 servings
Calories126kcal

Ingredients

  • 1 Acorn squash washed
  • 4 Large eggs
  • 2 teaspoons Olive oil or vegetable oil
  • 1 teaspoon Red pepper flakes
  • 2 tablespoon Green onions washed, chopped
  • Salt
  • Pepper
  • Cooking Spray

Instructions

  • Wash hands with soap and water.
  • Preheat oven to 425°F and cover a baking sheet with cooking spray.
  • Cut off ends of squash, about ½ an inch each side, and discard. Use a spoon to scoop out seeds of squash. (Save the seeds for roasting, if desired.)
  • Slice the squash crosswise into 4 equal rounds.
  • Brush both sides of squash with oil and place on the baking sheet. Sprinkle with salt, black pepper, and red pepper flakes. Bake for 15 minutes or until squash is just fork tender.
  • Remove baking sheet from oven. Crack an egg into the center of each squash slice. (Don’t worry if the eggs run out at the bottom.) Sprinkle eggs with salt and black pepper. Return pan to oven and reduce oven temperature to 350°F. Bake for 10 minutes or until eggs are cooked; cook for 2 minutes less if runny yokes are preferred. Transfer to plates using a wide spatula and sprinkle with green onion slices.

Notes

Curious about cooking winter squash? Check out our blog post here
Nutrition Facts
Acorn Squash Egg Cups
Serving Size
 
1 egg filled round
Amount per 1 Serving
Calories
126
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Cholesterol
 
164
mg
55
%
Sodium
 
74
mg
3
%
Carbohydrates
 
12
g
4
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
7
g
14
%
Vitamin D
 
1
µg
7
%
Calcium
 
64
mg
6
%
Iron
 
2
mg
11
%
Potassium
 
453
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.

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