I love using seasonal vegetables in unexpected ways, and acorn squash adds the perfect fall twist on this classic breakfast recipe. Slice it into rings, roast with olive oil and fresh thyme, then bake an egg right in the center with Shooka Sauce underneath. The squash gets tender and a little caramelized, the egg yolk mixes into the sauce, and the hot honey brings just enough sweetness and heat. 🍂🍯🌶️
Ingredients:
- 1 small acorn squash
- 1 tbsp olive oil
- 1 tbsp hot honey
- 1–2 tsp fresh thyme leaves
- ¼ tsp kosher or fine sea salt
- ⅛ tsp freshly ground black pepper
- 1 jar Shooka Sauce
- 4–6 large eggs
- Toasted pumpkin seeds
- Chili flakes
Directions:
- Prepare the squash: Preheat the oven to 425°F. Line a large baking sheet with parchment paper. Cut the squash in half horizontally and scoop out the seeds and stringy flesh. Slice each half into rings about ½ inch thick. You should get 4–6 rings, depending on the size of your squash. Cut away more squash from the middle of each slice to make a bigger opening for the eggs.
- Roast the squash: Arrange the rings on the baking sheet. Drizzle with olive oil, salt, and pepper and roast for about 15 minutes, until the squash can be pierced with a fork but still holds its shape.
- Add the Shooka Sauce: Remove the squash rings from the oven and reduce the temperature to 350°F. Crack an egg into each hole and spoon a little bit of sauce around the egg. Spring with thyme and chili flakes and put it back into the oven until egg whites are set.
- Finish and serve: Add a drizzle of hot honey and a sprinkle of toasted pumpkin seeds and serve immediately.
Why we love this recipe:
This is one of those simple combinations where every ingredient has a purpose. The acorn squash adds sweetness, the hot honey gives it a little kick, and the thyme brings an earthy, savory note. Baking the eggs right in the squash with Shooka Sauce makes for a savory, nutty, fall brunch dish and it’s easy enough to make in a pinch. 🍳🍁
