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 Egg Cups
- 1 acorn squash
- 4 large eggs
- 2 teaspoons olive oil
- 2 pinches red pepper flakes
- Salt and black pepper to taste
- Cooking Spray
- 1-2 tablespoons green onions, thinly sliced
Preheat oven to 425°F and wash hands.
Remove visible dirt from squash and scrub under running water. 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.
Cover a baking sheet with cooking spray. Brush both sides of squash with oil and place on 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. Serve immediately and enjoy!