Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Thursday, October 17, 2013

Acorn Squash with Baked Eggs

Acorn squash baked with a little seasoning and a smear of butter is a warm, welcoming autumn treat on the dinner table. All by itself. But sometimes these tasty, colorful gourds just beg to be filled with something. Why not eggs?

Here, the squash halves make perfect little bowls to hold rich, sunny-side-up eggs—sitting on a creamy base of sweet mascarpone cheese. A bit of scallion and bell pepper round out the flavors with a savory balance.

Enjoy this dish for a hearty brunch, or serve mixed salad greens alongside for a satisfying dinner.

Serves 2

  • 1 medium acorn squash, cut in half through the stem end
  • unsalted butter, for buttering pan and squash, plus 2 tsp
  • sea salt
  • freshly ground black pepper
  • 2 scallions, white and green parts chopped separately
  • 1/2 cup finely chopped green bell pepper
  • 1/4 cup mascarpone cheese (or cream cheese)
  • 2 large eggs
Eggs and Acorn Squas
  1. Preheat the oven to 400° F and line a shallow baking pan with aluminum foil.
  2. Scoop the seeds and fibrous strings from the cavities of the squash halves, scraping the flesh as needed to leave a clean, smooth surface.
Halved Squash
Cleaned Cavities
  1. Turn the squash cut-side down on a work surface and cut off a thin slice of the rounded bottoms to create a flat edge. (This will keep the squash from rolling over when turned cut-side up.)
Slice a Piece off the Bottom of the Squash
  1. Rub the foil-lined pan with butter and rub additional butter on the cut sides of the squash. Season the cavities with salt and pepper and place cut-side down on the pan. Bake until just beginning to soften, 25-30 minutes, depending on size.
Buttered, Seasoned Squash 
Squash Ready to Bake
  1. Remove the pan from the oven and turn the squash halves cut-side up.
Squash after Turning
  1. Meanwhile, heat a small saucepan or skillet over medium heat and add 2 teaspoons of butter, swirling to coat. Add the white parts of the scallions and green bell pepper and season with salt and pepper. Sauté 3-4 minutes. Remove from the heat.
Cooked Peppers and Scallions
  1. Divide the scallion mixture in the cavity of each squash half. Divide the mascarpone on top of the scallion mixture, smoothing with the back of a spoon. (The cheese will begin to melt.) 
  2. Break an egg into each cavity on top of the cheese. Bake until the squash is tender and the white parts of the eggs are set, about 20 minutes.
Vegetable and Cheese Layer 
Eggs in Squash Ready to Bake
To serve, sprinkle the eggs with salt and pepper. Place 1 squash half on each of two plates and garnish with the green parts of the scallions.

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