Welcome to squash season. I have a lot of exciting squash inspired makeovers for you. Mostly in latke form. But recently, while playing with my favorite of the winter produce — delicata — I was struck by a genius idea.
Delicata Egg in a Hole.
Now what’s the low-sodium issue with the classic recipe? Bread. Yes, you can always buy no-salt-added bread or even make your own loaf (using this amazing no-knead recipe, sans salt, from Mark Bittman). But for those times you cannot find low-so bread in your store or you don’t have the time to get covered in flour, then a beautiful, burnt-orange delicata squash is the perfect stand-in. And let me point out, acorn squash (and okay, bell peppers) will work too, so there are always options no matter how stocked your store is that day.
Here’s the best part: In prepping for this dish, you will roast the whole delicata squash. Which means you can either have a super big brunch party and feed a lot of people. Or you can use that squash to dress up workday kale salads, weeknight polenta, or tacos, rice bowls, pizzas, stews, chills, or any “insert favorite recipe here” dishes you want to make.
So if you see a delicata squash (or acorn squash). Grab it. De-seed it. Roast it. Then put an egg in it. And start really celebrating squash season, beyond pumpkin spice.
DELICATA EGG IN A HOLE
Serves 2. Makes 6 Eggs in a Hole.
Ingredients
1 delicata squash
2 cups sliced fingerling potatoes
2 eggs
Freshly cracked black pepper
1 green onion, bulb trimmed and thinly sliced
2 to 3 Tbsp fresh herbs (cilantro, dill, chives)
Olive oil
Directions
Preheat the oven to 375dg F.
Then, cut the ends off both sides of the squash and cut the squash into rounds, about 1 1/2-inch thick. Place the squash and the potatoes on a baking sheet. Drizzle with 1 tablespoon of olive oil and place into the oven to bake until the squash circles soften and the potatoes turn crispy and golden, about 35 minutes. Remove the squash rings from the pan and set them aside on a plate. Then put the potatoes back in to cook another 10 minutes.
Then, in a large skillet, heat 2 teaspoons of oil over medium-high heat, add the squash rings to the pan, careful not to overcrowd. Now, because the delicata circles are small, you can do two things, we are going to get a little tricky with our eggs. Carefully crack one egg open and (as if you were separating the whites from the yolk) let the white part into two of the rings. Then drip the leftover white and yolk into the third ring. Repeat with the other egg and the other three rings. Lower the heat to medium heat and cover the pan with a lid or foil and cook until the whites have hardened, about 3 to 4 minutes. Cook a few minutes longer if you want a firmer yolk.
To serve, scoop equal portions of the potatoes onto two plates. Then layer the delicata on top (2 whites and one yolk per person). Sprinkle with ground black pepper, green onion, and herbs. And let the yolk flow.
+ Sodium Count: Acorn squash: 13 mg per 4-inch squash; Potatoes: 10mg per 1 to 2-inch diameter potato: Egg: 70mg per egg
