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About the Recipe: This is a fun way to serve eggs surrounded with tender caramelized rings of squash. We made the recipe using the entire butternut squash, but it could be prepared in smaller amounts. The squash is tender, and the eggs bake as desired. Serve with Italian tomato sauce on the side.
Recipe Inspired by: Lisa Steele, The Fresh Eggs Daily Cookbook, recipe Baked Eggs, February 2022.
Cook’s Note: If you want to make only 4 or 6 slices, you can also use acorn squash or cut the desired number of slices from one butternut squash. The egg whites did seep out of the bottom of some slices, which might be eliminated by adding a greased foil rim around the bottom of each slice. When I made this recipe, I used the removed baked center squash pieces for a vegetable side dish.
To Serve: Use a spatula to slide the squash rings onto serving plates. Carefully remove and discard the squash peels before serving. Sprinkle the squash rings with Parmesan cheese, garnish each with fresh cilantro leaves; drizzle with olive oil. Serves: about 10 baked eggs in squash rings.
Optional To Serve a Squash Side Dish: Arrange baked squash circles, which were removed from the small squash rings, on a small plate. Season to taste; drizzle with olive oil; sprinkle with grated Parmesan cheese; garnish with fresh cilantro leaves.
Serves: 2 to 4
pdf for Copy of Recipe – Butternut Squash Baked Egg Rings
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