Acorn Squash with Baked Eggs

Acorn

squash baked with a little seasoning and a smear of butter is a warm, welcoming

autumn treat on the dinner table. All by itself. But sometimes these tasty,

colorful gourds just beg to be filled with something. Why not eggs?

Here, the

squash halves make perfect little bowls to hold rich, sunny-side-up

eggs—sitting on a creamy base of sweet mascarpone cheese. A bit of scallion and

bell pepper round out the flavors with a savory balance.

Enjoy this

dish for a hearty brunch, or serve mixed salad greens alongside for a

satisfying dinner.

1 medium

acorn squash, cut in half through the stem end

unsalted

• butter, for buttering pan and squash, plus 2 tsp
• sea salt
• freshly
• ground black pepper
• 2 scallions,
• white and green parts chopped separately
• 1/2 cup
• finely chopped green bell pepper
• 1/4 cup
• mascarpone cheese (or cream cheese)
• 2 large
• eggs
• Eggs and Acorn Squas

Preparation

Preheat the

oven to 400° F and line a shallow baking pan with aluminum foil.

Scoop the

seeds and fibrous strings from the cavities of the squash halves, scraping the

flesh as needed to leave a clean, smooth surface.

Halved SquashCleaned Cavities Turn the

squash cut-side down on a work surface and cut off a thin slice of the rounded

bottoms to create a flat edge. (This will keep the squash from rolling over

when turned cut-side up.)

Slice a Piece off the Bottom of the Squash Rub the

foil-lined pan with butter and rub additional butter on the cut sides of the

squash. Season the cavities with salt and pepper and place cut-side down on the

pan. Bake until just beginning to soften, 25-30 minutes, depending on size.

Buttered, Seasoned Squash Squash Ready to Bake Remove the

pan from the oven and turn the squash halves cut-side up.

Squash after Turning Meanwhile,

heat a small saucepan or skillet over medium heat and add 2 teaspoons of

butter, swirling to coat. Add the white parts of the scallions and green bell

pepper and season with salt and pepper. Sauté 3-4 minutes. Remove from the

heat.

Cooked Peppers and Scallions

Divide the

scallion mixture in the cavity of each squash half. Divide the mascarpone on

top of the scallion mixture, smoothing with the back of a spoon. (The cheese will begin to melt.)

Break an

egg into each cavity on top of the cheese. Bake until the squash is tender and the white parts of the eggs are set, about

20 minutes.

Vegetable and Cheese Layer Eggs in Squash Ready to Bake

To serve, sprinkle

the eggs with salt and pepper. Place 1 squash half on each of two plates and

garnish with the green parts of the scallions.