This recipe is the perfect brunch food! It’s easy-to-make and because we are using an ingredient that people don’t usually make with eggs, you will be the clever kitty who brought such a sophisticated dish to your
How to Prepare the Acorn
• Wash well.
• Cut the Acorn carefully by slicing it down the center creating a safe and flat surface to continue cutting. Place it flesh side down and cut thick rectangular pieces. Cut the rectangular pieces into squares. Cut off the thick exterior skin.
• Season the vegetables and rub or toss with oil and spices. Oiling the squash can helps it to brown and become nice and crispy around the edges.
• Place squash in a baking pan or dish and bake in a preheated oven until done. Baking time differs depending on the size.
Substitutes: You can use any type of onion. I happen to like a red onion. You can use any type of herb. I happen to use parsley. Get creative!
If Acorn is not your thing, here are other winter variations to try:
• Butternut Squash
• Yellow Crookneck
• Spaghetti SquashPrint
- 1 acorn, cut, seeded, peeled, and chopped into squares.
- 1 tbsp olive oil
- 1 medium red onion, thinly sliced into circles (can use any type of onion)
- rip with your hands fresh parsley, chopped
- pinch 5 spice
- pinch salt and pepper
- 6 eggs, whisked
- 1 small tomatoes, thinly sliced into circles
- Preheat the oven to 350 °F
- In a medium-size bowl, add the prepared acorn, onion, parsley, olive oil, and spices. Toss gently until well-mixed.
- Transfer into a baking dish lined with parchment paper and bake until acorn is fork-tender.
- After the acorn squash is fork-tender, add in the whisked eggs, top the eggs with the sliced circle tomatoes and continue to bake at the same temperature 350 °F until the eggs are done, about 20-25 minutes.
- Allow to cool for 5 minutes before serving.
Optional: can top with your favorite cheese.
- Category: Breakfast
- Cuisine: American