Breakfast stuffed acorn squash
This tasty acorn squash breakfast is stuffed with leeks, cream, and eggs. It is ready in 4o minutes, and it's the easiest breakfast to make for the holidays.
Servings: 4
Calories:
Equipment
- cast iron and baking pan
Ingredients
- 4 small 4 heads acorn squash
- 3 tablespoons olive oil, divided
- 2 small shallots, chopped
- 2 big head leeks, green parts removed, rinsed, chopped
- Salt and freshly ground black pepper to taste
- ⅛ teaspoon ground nutmeg
- ¾ cup heavy cream
- 4 eggs
- ¼ cup shredded smoked gruyere (about 1.3 oz)
- Fresh herb to garnish or sprinkles of everything bagel seasoning
Instructions
- Preheat the oven to 400°F. Spray the baking pan with cooking spray and set aside.
- Using a sharp knife, cut the acorn squash lengthwise or crosswise starting from the tips. Scoop out the seeds using a spoon. Drizzle with olive oil, and a sprinkle of salt.
- Place on the baking sheet, flesh side down. Transfer into the oven and bake for 30 minutes or until the edges are slightly toasted or brown and the flesh is fork-tender. Remove from the oven, but leave the oven running.
- Meanwhile, place a saucepan on the stovetop over medium-high heat. Add the remaining oil (about two tablespoons). Once heated, add the shallots, and cook for 2 minutes making sure to stir it frequently.
- Add the leeks, and cook for about 5 minutes while still stirring. Add the cream then season with nutmeg, salt, and pepper (about ¾ tsps). Cook for another minute then remove it from heat.
- Sprinkle some cheese over the flesh side of the acorn squash, then spoon the cream mixture evenly over the cheese. Using the tip of your finger or a wooden spoon, make a little well or hole in the center of the creamy mixture, then break in the eggs, one for each squash. Sprinkle some more cheese over the egg. Bake for 8-10 minutes or until the eggs cook to your desired consistency.
- Remove from heat, and garnish with fresh herbs or more cheese. Serve with a french baguette or enjoy as it is.
Notes
This recipe will last up to three days in the refrigerator.
To serve, wrap it with aluminum foil, and reheat at 325 degrees F from 3-5 minutes. The egg might be overcooked so try serving immediately.