Autumn Squash Breakfast Cups

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I love the produce that the cooler climate brings. I don’t figure fall and winter would be finished without the assortment of winter squash that we’ve come to appreciate. I’m continually searching for approaches to join these yummy vegetables into our week after week dinners and I believe that I may have another most loved approach to eat oak seed squash—simmered with a flavorful cut of turkey bacon and an egg!

Oak seed squash is a colder time of year squash which comes from a similar family as summer squash, including yellow squash and zucchini. Like butternut squash, the substance is firm and incorporate seeds and mash which should be taken out preceding cooking. The tissue has a sweet, nutty flavor and can be steamed, seared, flame broiled or prepared. You can track down these in an assortment of tones, including green, orange, and white.

Due to the edges, I incline toward leave the skin on. Simply wash, dry, and remove the closures. At that point cut into 1-inch-thick cuts. Eliminate the mash and seeds with a spoon or round shaper. Spot each ring on a gently lubed preparing sheet.

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INGREDIENTS

  • 1–2 small acorn squash, seeded and cut into 1-inch rings
  • Turkey Bacon, one for each ring (I used Applegate Turkey Bacon)
  • Large eggs, one for each ring
  • 4 tablespoons pure maple syrup
  • 2 tablespoon grass-fed or dairy-free butter
  • salt and pepper, to taste

INSTRUCTIONS

  1. Preheat oven to 400 degrees Fahrenheit. Wash and dry squash thoroughly. Using a serrated knife, cut the ends off of the squash. Cut into 1-inch rings and remove seeds. I used a round cookie cutter the size of the center of the squash, but you can also use a spoon to remove the seeds and pulp. Place rings on a lightly greased baking sheet.
  2. Melt butter in a small microwavable dish. Add maple syrup and stir to combine (Should be enough to glaze the tops and bottoms of 6–8 slices.) Brush the tops of the squash with the maple mixture and sprinkle with salt and pepper. Place in the oven and bake for 10 minutes.
  3. After they have baked for 10 minutes, remove the pan from the oven. Flip the rings over, brush maple glaze on the other side and sprinkle with more salt and pepper. Place a piece of bacon into each ring, lining each cup and overlapping the sides of the squash (see picture above.) Place back in the oven and bake for 20 minutes.
  4. In 20 minutes, remove the pan again and check each piece of bacon to make sure they fit along the inside of the rings. There needs to be enough room for the egg. Crack an egg into each cup and sprinkle with a little salt and pepper. Bake for 5–10 minutes, until the egg is cooked to your liking. Remove the pan from the oven and let cool for a minute. Use a spatula to carefully pick each squash ring up from the pan and transfer to a plate. Serve immediately. Some acorn squash skin is thin enough to eat. It’ll depend on the thickness of the skin on your squash, but the skin can be eaten.
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