I’m really loving the mild flavor of delicata squash, especially how it picks up the favors of herbs and spices from other foods. My sister Laura, who blogs at Paleo Metamorphosis, was recently telling me about how she cooked eggs inside a delicata squash, so I decided to give it a whirl with some other Whole30 compliant ingredients. There are a lot of possibilities with this one, but I opted for adding in some Mulay’s Sausage with the eggs, and topping with fresh sage and fried up pancetta. Yum!!
- 1 small delicata squash
- 1 tablespoon extra virgin olive oil
- 2-3 eggs (depending on size of squash)
- 1/2 cup cooked and crumbled sausage ( Mulay's Sausage is Whole30 compliant)
- 1 teaspoon fresh sage, finely chopped
- 2 tablespoons cooked pancetta, crispy (otional)
- salt and pepper, to taste
- Preheat oven to 350
- Carefully slice the top off the squash, and clean out the insides (removing all seeds and strings)
- Once cleaned out rub olive oil on the inside and rim of the squash using a pastry brush or your fingers.
- Place squash in a small ramekin or other oven safe dish to keep squash in place.
- Cover the top of the squash with tin foil and place in oven for 10 minutes.
- Take out squash and let cool slightly.
- Once cool enough to touch, add half the sausage inside the squash.
- Crack an egg in a small bowl, then pour the egg inside the squash on top of the sausage.
- Add the rest of the sausage (or as much as needed to get close to the top of the squash), then crack a second egg in the bowl and pour on top covering the sausage (the egg on top helps to keep the sausage in place.
- If the sausage eggs mixture doesn't reach the top of the squash, add another egg.
- Should look something like this:
- Place ramekin on a baking sheet and bake for 20 minutes, then cover top with tin foil and cook for another 10.
- To make sure egg is cooked all the way through, stick a butter knife into the sausage egg mixture. If there is still moisture from the egg or it doesn't feel firmed up all the way through, cook for an additional 5 minutes or until cooked all the way through.
- (Note: my first attempt the egg hadn't cooked all the way through and it was a runny mess when I sliced it, so make sure to do the knife test)
- Once the egg is completely cooked through, place the squash laying horizontally on a cutting board, and slice into equal portions.
- Once plated, top with sage and pancetta.
- Dig in and enjoy!!