Squash Hole-in-One

🧂 Ingredients

• 1 acorn squash

  or similar (see note)
• 2 large eggs
• 1/2 tsp paprika
• 1/8 tsp salt

  or to taste
• pinch pepper
• 2 tbsp butter
• 1 tbsp olive oil
• 2 tbsp sharp cheddar cheese

  grated (see note)
• 8-10 sage leaves

Instructions

• 1 Slice the acorn squash into 1 cm (~3/8 inch) thick rounds and scoop out the
  seeds and stringy inside bits.  You need the round, hollow sections for this
  recipe, so you can save the more solid ends (and any particularly small rounds)
  for another purpose.  Note that the instructions are for two servings (two
  rounds of squash) as that's what fits in my frying pan.  You can do more or less
  easily by adjusting the other ingredients.
• 2 Sprinkle a bit of salt and pepper over the cut surface of the squash rounds.
• 3 Turn on the broiler in your oven (high/full heat, if you have the option).
• 4 Set a large cast iron or heavy-bottomed skillet over burner at medium heat. 
  Melt the butter in the pan, and add the paprika.  Add the squash rings to the
  pan and cook for about 5 minutes, then flip and cook the other side for about
  3-4 minutes, or until the squash is fork-tender but not mushy.
• 5 Crack an egg into each squash round.  Cook the eggs until the whites are set on
  the bottom but loose on the top, spooning the paprika-infused butter over them
  periodically as they cook.  The whites and yolk will set a bit more in the next
  steps, but if you want a more hard-cooked egg, see the notes below.
• 6 Sprinkle a handful of cheese over each egg and place the sage leaves in the pan
  around the squash. Fry the sage leaves for about 1 minute, then remove from the
  pan and set aside.  Transfer the pan to the oven under the broiler.
• 7 Broil until the cheese on the egg is browned and bubbly; about 1 minute.

Nutrition Info