How to Cook Acorn Squash: An Acorn Squash Egg Bake

An Easy Weeknight Meal That’s Under an Hour

Fall means beautiful changing foliage, the return of cozy sweaters, and – most importantly – the start of squash season. Spaghetti, butternut, acorn – we make it all and love it all.

This egg bake is one of my all-time favorites because, 1) it’s delicious and insanely easy, and, 2) you can serve it for brunch, lunch, or dinner. So, cozy on up and I’ll show you guys how it’s made!

I worked off of Katie Lee’s squash recipe here. First, you’ll need to pick out your squash. Make sure you choose one that’s mostly dark green. It should feel heavy and the skin should be dull. Shiny skin means it’s been picked too soon (it could also mean that it’s covered in wax).

Now that you have your squash, here’s what you’ll need:

Acorn squash (check!)

Salt and pepper

Olive oil

3-4 large eggs (depending on how large your acorn squash is; you’ll need one for every ring you slice)

1/4 cup-ish of feta cheese

Chili powder

Paprika

Dash of garlic powder

The equipment:

Parchment paper

Baking sheet

Sharp knife to cut through acorn squash

Cutting board

Time to pull it all together:

Thoroughly rinse your acorn squash – especially since you’re going to be leaving the rind on it. I use this fruit and veggie wash on all of our produce just in case.

Next, preheat your oven to 425 degrees and line a baking sheet with parchment paper.

Make a few slits in the squash with a sharp knife and microwave it for 2 minutes to soften it for slicing. Let it cool.

Slice off the stem and the bottom of the squash, then carefully cut the squash into 4 slices, or rings.

Remove the seeds with a spoon or with this fabulous kitchen tool that Santa brought my hubby last year. Worth. Every. Penny. Make sure there is enough space in each ring for an egg.

Place your squash rings onto the parchment paper-lined baking sheet. Then, drizzle olive oil over the rings followed by your seasonings: chili powder, salt and pepper, garlic powder, and paprika.

Bake for 25 minutes.

Remove your squash from the oven and crack an egg into each squash ring. Add a little extra salt and pepper to season the eggs. Bake for about 10 minutes, or until the egg whites are set and the yolks are still a bit runny.