Sunday, December 2, 2012

Want some more pumpkin?

   Yes, pumpkin again... acorn squash to be more precise. This time it's not a soup or a main dish... this time it's a brunch (or breakfast) item. Only a few ingredients, but tons of flavor. It's not your usual branch menu, but who said you can't change it up a little bit and try something new?


*  1 small acorn squash
*  2 eggs
*  1 tsp olive oil
*  1 tbs chopped, fresh rosemary
*  salt


1. Slice the acorn squash into 1 inch slices, sprinkle with olive oil, season with salt and rosemary and bake at 425F for 15-20 minutes until soft.
2. Place baked slice on a saute pan, drop the egg in the middle, season a little bit with salt, cover the pan and cook until egg is the consistence you like!

   Simple, but impressive. The perfect dish for pumpkin lovers to start a day. And what better way to eat it than with a cup of hot cocoa?


1 comment:

  1. Great idea! I was literally just thinking about eggs in the hole using red pepper slices, but I like this squash idea so much better. Thanks for sharing the recipe, I'll definitely be trying it out!