Name: Butternut Squash Egg in a Hole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: The hollow end of a small butternut squash, peeled, seeds removed, cut into 1/2 – 3/4 inch slices – or substitute an acorn squash.; Olive oil; Greek seasoning (Store bought or recipe here) or Penzey’s Mural of Flavor seasoning; Red Robin Seasoning or your favorite seasoned salt; Freshly ground pepper; 1 -2 eggs per slice of squash

Ingredients

Scale

The hollow end of a small butternut squash, peeled, seeds removed, cut into 1/2 – 3/4 inch slices – or substitute an acorn squash.
Olive oil
Greek seasoning (Store bought or recipe here) or Penzey’s Mural of Flavor seasoning
Red Robin Seasoning or your favorite seasoned salt
Freshly ground pepper
1 –2 eggs per slice of squash

Instructions

Preheat the oven to 425 F. Peel a small butternut squash and slice off the solid end at the top, saving that for another use. Use a grapefruit spoon to scoop out the seeds from the bottom end, leaving a hole in the center. Once the seeds are removed, cut the squash horizontally to make 1/2 – 3/4 inch circular slices of squash.
Brush the squash slices all over with olive oil, then sprinkle with seasonings and pepper. Set on a baking sheet lined with a silicon baking mat or sprayed with cooking spray. Roast at 425 for about 15 minutes or until the squash is tender.
For each serving: crack an egg (or if there is still room and you want more, two eggs) into the center of one of the rings. Sprinkle the egg with Red Robin Seasoning and freshly ground pepper. Return to the oven and bake for about 15 – 25 minutes longer, or until the whites are set and the yolk is done to your liking.
Use a spatula to transfer the egg in a hole to a plate. Enjoy!

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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