Acorn Squash Eggs-in-a-Hole with Sage Brown Butter

Last Updated on 10/04/2019

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!

Acorn Squash Eggs-in-a-Hole with Sage Brown Butter

A simple yet gourmet-like breakfast recipe using a delicious combination of seasonal flavors.

Print Pin Rate

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Servings: 2 people

Calories: 319kcal

Author: Lizzie Streit, MS, RDN

Ingredients

• 1 acorn squash
• 4 eggs
• 2 tbsp butter
• 1 tbsp sage - freshly chopped
• 1 tsp lemon zest

Instructions

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Prepare the acorn squash by scrubbing it and slicing it into four 1-inch rings, starting at the bottom of the squash and working towards the top. You may find that depending on the size of your squash, you will cut more than four rings. Feel free to use a few more eggs to make more eggs-in-a-hole if you desire.
• Use a spoon to remove the seeds from the rings and place them on the lined baking sheet. Season with salt and pepper if desired and bake for approximately 15 minutes or until tender when touched with a fork. 
• Remove from oven and carefully crack an egg into the center of each acorn squash ring. Return the baking sheet to the oven and bake for 10 minutes or until the yolks reach your desired hardness. 
• While the eggs-in-a-hole are cooking, prepare the sage brown butter. Melt the butter in a small saucepan, add the sage and lemon zest and let it simmer for 2 to 3 minutes. 
• When the eggs-in-a-hole are finished cooking, remove them from oven and transfer to plates for serving. Drizzle each serving with the sage brown butter and enjoy!

Notes

I chose to keep the skin on the acorn squash for some extra nutrients and fiber, but you can peel it if you want. 

Nutrition

Serving: 1serving | Calories: 319kcal | Carbohydrates: 24g | Protein: 13g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 358mg | Sodium: 233mg | Potassium: 869mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1621IU | Vitamin C: 25mg | Calcium: 140mg | Iron: 3mg

Did you make this recipe?Mention @its_a_vegworld_afterall or tag #vegworld!

Enjoy this cozy breakfast!

Lizzie