Similar to my last post, this is another lovely breakfast, lunch, or dinner dish. A nice vegetarian meal! I (almost) always make roasted acorn squash with maple syrup, so this was also a nice change of pace. The chile paste made it amazing.
This recipe was adapted from Martha Stewart Living. I used my CSA acorn squash and festival sweet dumpling squash and added roasted potatoes. We ate it for dinner with a green salad on the side.
- 2 small acorn squashes (up to 1 1/2 pounds each)
- 2-3 T extra-virgin olive oil
- coarse salt and freshly ground black pepper
- 1 tsp fresh thyme leaves, plus 6 sprigs
- 2 cups (12 oz) mixed cherry tomatoes
- 2 tsp sambal oelek (or other chile paste), plus more for serving
- 4 large eggs
- 1 pound fingerling potatoes, halved crosswise
- Preheat oven to 425 degrees, preferably set to convection roast, with racks in the center, upper, and lower thirds of the oven.
- Line 3 rimmed baking sheets with parchment paper.
- Toss potatoes with olive oil; season with salt and pepper. Set aside.
- Rub squashes all over with 1 tablespoon of olive oil. Prick inside surface all over with a fork. Season with salt and thyme leaves.
- Place squash cut side down over thyme sprigs on a prepared baking sheet. Place on upper rack of oven and roast for 10 minutes.
- Along with the squash, add potatoes to oven on the lower rack. Roast for 10 minutes as well.
- Meanwhile, toss the tomatoes in the remaining tablespoon of oil; season with salt and pepper. Spread on the third baking sheet in a single layer.
- After the initial 10 minutes of roasting is complete, add the tomatoes to the oven on the center oven rack and roast about 20 to 25 minutes more, or until tomatoes are beginning to collapse. The squash should be tender and the cut surface of the potatoes lightly brown.
- Remove tomatoes and potatoes from the oven. Set aside, in a warming drawer, if possible.
- Turn the squashes cut side up and roast 5 minutes more.
- Spoon 1/2 teaspoon chile paste into each hollow, then crack an egg into each. Season with salt.
- Return to oven and bake until whites are set but still a bit wobbly and yolks are soft, about 10 minutes.
- Let stand for 3 minutes. Then, serve garnished with roasted tomatoes, more chile paste, salt and pepper with roasted potatoes on the side.
One Year Ago:
Two Years Ago:
Three Years Ago:
- Eggplant & Wild Mushroom “Meatballs” in Tomato Sauce
- Cornmeal Summer Berry Muffins with Streusel Topping