Get your veggies in at breakfast with these fun Eggs-in-a-Hole that use acorn squash as a base. They’re drizzled with a 3-ingredient brown butter sauce that tastes gourmet! This vegetarian and gluten free acorn squash recipe is great for weekend brunch, a holiday gathering, or even a weeknight dinner.

I am simply in love with this savory breakfast recipe. It’s so easy but feels so gourmet! Seriously, there are only 5 ingredients in these seasonal Acorn Squash Eggs-in-a-Hole. But once you try them, you might wonder how that can even be possible?!

When I first started to brainstorm this recipe, I wanted to create a stuffed acorn squash with eggs, similar to my Lentil Stuffed Acorn Squash. But then I realized that if there was only one fried egg for each half of the squash, the egg to squash ratio would be totally off.

So, I decided to slice the acorn squash into rings to serve as the base instead…they kind of look like flowers, right? That allowed me to make four different servings, all for the price of one squash.

Then I thought to myself, well, won’t eggs in plain acorn squash be kind of boring? I mean, come on, that’s really not that exciting.

That’s when the fresh sage I had leftover from another recipe popped into my mind. What about using that fragrant herb in some type of sauce? Ooo I know! What about a sage brown butter?

If you love Italian food like I do, you may be familiar with sage brown butter. It’s often added to savory pasta dishes, gnocchi, or ravioli. Simmering sage in butter creates a decadent flavor that can completely transform the feel of a dish.

I’m not recommending that you douse these Acorn Squash Eggs-in-a-Hole in butter. Just a little drizzle will work wonders, I promise!

Tips for Making Perfect Acorn Squash Eggs-in-a-Hole

Don’t forget to line your baking sheet with parchment paper. You don’t want the eggs to stick to the pan!
Slice the acorn squash into rings, about 1″ in width. This recipe won’t turn out as good if you use thicker slices of acorn squash. By the way, you can keep the skin on for some extra fiber and nutrients or you can peel it.
Cook the acorn squash rings by themselves for 15 minutes before adding the eggs. You want the squash to be tender and melt-in-your-mouth delicious!

As discussed, acorn squash + eggs makes a delicious breakfast dish, but you can also make this for dinner! These eggs-in-a-hole would be a great addition to a holiday brunch or weekend breakfast with your friends. I even reheated the leftovers and they tasted great (if you don’t mind hard yolks).

If you make this recipe, remember to rate and review in the comments below! And while you’re here, check out my Sage Brown Butter Kohlrabi Noodles. They have a similar flavor profile to this dish!

📖 Recipe