Make sure you get off to a great start in the morning with a new take on the Egg In The Hole.
2 acorn squash
6 whole eggs
2 Tbsp. extra-virgin olive oil
Salt and pepper to taste
5-6 pitted dates
8 walnut halves
Fresh parsley to garnish
Preheat oven to 375°.
Slice squashes crosswise in order to get at least 3 slices with complete holes per squash*. Your good slices should be about 3⁄4” inch thick.
Remove the seeds and place the slices on a par chment paper lined baking sheet. Sprinkle liberally with salt and pepper and bake in the oven for 20 minutes.
While the squash is in the oven, place walnuts and dates on a cutting board and chop them simultaneously until their texture resembles that of coarse sand.
Take the squash out of the oven and drizzle each slice with a little bit of olive oil.
Crack an egg directly in the center of each slice, sprinkle eggs with a little bit of salt and pepper and sprinkle date/walnut crumble over the e ntire surface of the squash slices and eggs
Return to the oven for 8-10 minutes or until the eggs are done to your liking
Garnish with fresh parsley and serve immediately .
Drizzle with maple syrup if desired.