Description
A wholesome, fall-inspired take on a breakfast classic — tender roasted acorn squash rings cradle perfectly baked eggs, finished with a sprinkle of fresh herbs and nutty Parmesan. It’s hearty yet light, beautiful enough for brunch entertaining, and simple enough for a cozy weekend morning.
Ingredients
1 medium acorn squash
1 tbsp olive oil
4 large eggs
2 tbsp grated Parmesan
1 tbsp chopped fresh parsley or chives
Salt & pepper, to taste
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Slice squash into ¾-inch rings; scoop out seeds from each ring.
Brush rings with olive oil; season with salt and pepper. Roast 15 min until slightly tender.
Crack one egg into the center of each ring. Return to oven; bake 8–10 min until whites are set but yolks are runny (or to your liking).
Sprinkle with Parmesan and herbs before serving.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner
Nutrition
- Calories: 140
- Fat: 8g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 10g