Give Your Breakfast a Twist with Roasted Delicata Squash
Photo: Tok-Hui Yeap, RD, LD
I recently picked up a few new winter squash that I don’t normally use and really enjoyed this rising star: delicata squash. I later learned that it's often called sweet potato squash because it has a mild and sweet flavor that resembles the sweet potato. The skin is thin and is edible as well. If you're not sure what do with this type of squash, here's a breakfast idea I came up with, using the squash as an accompaniment.
- 1½ cups delicata squash, cut in ⅓-inch slices
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon salt
- 3 medium eggs
- 1 tablespoon Sriracha Sauce
- 1 tablespoon chopped scallion or chives (optional)
- Preheat oven to 425°F.
- Lay squash on a baking pan and drizzle with olive oil then sprinkle with salt and pepper. Toss to coat.
- Bake for 15 to 20 minutes. Remove pan and allow to cool for 1 to 2 minutes.
- In the same pan, arrange squash into a circular shape about 4 inches wide, keeping the center hollow. Keep layering the squash until you get a stack about 2 inches high. Repeat two times.
- Crack an egg into each of the three squash towers' hollow center.
- Put back into the 425°F oven and bake for another 15 minutes.
- Serve hot with a sprinkle of chives or scallions, add a pinch of freshly ground pepper and Sriracha Sauce.