Stuffed Delicata Squash for Breakfast
Prep
Cook
Total
Yield 1 serving
Soft insides with a crunchy and flavorful topping, these egg-stuffed delicata squash slices are heavenly, easy and inexpensive to make and can be done it advance of Thanksgiving so all you need do is reheat and serve to your guests during food prep.
Ingredients
1 delicata squash, ends removed and sliced into three or four 2-inch rounds
2 eggs
2 Tbsp heavy cream or half and half
1 tsp onion salt
1/2 tsp pepper or red pepper flakes
1 slice Swiss cheese, cut or torn into 4 equal squares
1/2 cup plain breadcrumbs
2 Tbsp melted butter or olive oil
1 pinch each of salt, pepper and dried parsley
1/2 cup pine nuts, raw
Instructions
- Preheat your oven to 350 F.
- Prep squash by slicing off just enough on each end that the rounds can sit flat but flesh still remains (read, you can't see the seeds). This will help prevent egg spillage during cooking. If you are not able to achieve this, don't worry: I have a trick. Read on...
- Whisk eggs with cream, onion salt and pepper. Set aside.
- Use a small teaspoon to remove seeds from each round. Place the rounds from either end closed-side down, and then the middle rounds flat-side down in a glass pie plate.
- Make the breadcrumb mixture by mixing breadcrumbs with melted butter or olive oil, salt pepper and dried parsley.
- Fill the middle rounds with a bit of bread crumb mixture to seal them, then pour egg mixture evenly into each, allowing a little bit of space at the top of each for the eggs to expand while cooking.
- Cover each top with a small square of torn Swiss, followed by the breadcrumb mixture and place in the oven for 20 minutes.
- After 20 minutes, remove and top with raw pine nuts. Place back in the oven and cook for an additional 5 minutes, or until pine nuts are browned.
- Enjoy hot, warm, or cold. Freeze and reheat when ready as needed!
Courses breakfast
Recipe by Vie at https://getvie.com/2018/11/16/stuffed-delicata-squash-for-breakfast/