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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.


Roasted Delicata Squash Breakfast 

Serves 3

Ingredients

  • 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)

Instructions

  1. Preheat oven to 425°F.
  2. Lay squash on a baking pan and drizzle with olive oil then sprinkle with salt and pepper. Toss to coat.
  3. Bake for 15 to 20 minutes. Remove pan and allow to cool for 1 to 2 minutes.
  4. 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.
  5. Crack an egg into each of the three squash towers' hollow center.
  6. Put back into the 425°F oven and bake for another 15 minutes. 
  7. Serve hot with a sprinkle of chives or scallions, add a pinch of freshly ground pepper and Sriracha Sauce.

 


​Tok-Hui Yeap, RD, LD, is an Oregon-based registered dietitian and blogger. Read her blog, KinderNutrition.com and connect with her on Instagram.

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