baked eggs in squash with rosemary-brown butter

I’m feeling really good about December so far. For the first time ever I’m not going home for Christmas. My family is coming to me! In Brooklyn! I’m doing everything possible to make sure my apartment is the perfect combination of tacky festive and Anthropologie holiday catalog. It’s a pretty difficult feat. As for my December diet, it’s approximately 60% gourds and 40% cakes and cookies thus far. I went a little crazy at the market the other day and bought so many acorn and delicata beauties in case of a squashpocalypse. I was trying to think of something new to do with acorn squash and suddenly it hit me. I love eggs and you know what would fit ever so snugly inside an acorn squash? An egg. It’s like that time everyone was baking eggs inside avocados, but that didn’t really make sense because hot avocados are just not as good as hot squash. And hot squash with rosemary-infused brown butter? No contest.

Baked Eggs in Squash with Rosemary-Brown Butter

2 tbsp. butter

2 tsp. finely chopped rosemary

2 sm. winter squash (like acorn or sweet dumpling)

salt and pepper

2 eggs

Place the butter and rosemary in a small pan and heat to medium-high. The butter will start to melt and foam. Continue cooking, swirling the pan occasionally, until the butter becomes golden brown and smells a bit nutty. As soon as it gets to this point, remove from the heat and pour into a small bowl so the butter doesn’t burn.

Cut the top half off of the squash to create a “bowl” and remove the seeds. Brush the tops and inside of the squash with the rosemary butter and sprinkle with salt and pepper. Place cut side down on a baking sheet and roast for 25 minutes or until tender and browned. Remove from the oven and flip. Crack eggs into individual ramekins and slide into the squash “bowls.” Return to the oven and roast until the eggs are cooked to your liking.


You can roast the tops of the squash too at the same time so you can use them as little edible lids.

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