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Roasted Acorn Squash

Fall is upon us, goodbye smoothie bowls, hello acorn squash, pumpkins and cranberries.

Even though summer is almost, doesn’t mean delicious food needs to disappear too. Acorn squash is one of my favorite fall fruits because it holds up well in stews, roasted in the oven and candied. Since acorn squash is amazing, I created a fall-style egg-in-the-hole.

Yes, you read correctly, the acorn squash is a fruit. It is categorized as a fruit because it contains seeds. This fact shocked me too. I always thought it was a vegetable. Like the other fruit, acorn squash offers many health benefits.

With the health benefit acorn squash offers, I incorporated the fruit into a breakfast meal. Most of the time acorn squash is used in lunch or dinner menus mixed with minced meat or pureed into a creamy soup. I wanted to use it in a different way. I’ve seen different variations of egg-in-the-hole breakfast dishes, but most of the time bell peppers, avocados or sweet potatoes are used at the base of the recipe.

Since fall is near, and I have seen acorn squash in all grocery stores, I decided to use this squash as the base of this recipe. The starchy consistency of the fruit is a great combination with the runny egg yolk. To add an extra layer of flavor, I added a mushroom-pepper mixture. The combination of these added texture and color, which is an amazing to addition to any dish.

To the upcoming cooler months, fallen leaves and burnt orange color schemes in every direction you look, here is a fall-inspired recipe.

Start to finish: 35 minutes

Servings: 2


1 acorn squash, thickly sliced

4 eggs

fresh thyme, finely chopped

2 tablespoon olive oil

1 garlic clove, minced



5-8 button mushrooms, sliced

1/2 red bell pepper

1/4 white onion

1 teaspoon red chili flakes (to add more heat, add as much as you want)

4 slices of whole wheat bread (2 slices per person)

Chipotle aioli


Preheat the oven to 375 F.

Place acorn slices on a sheet pan lined with wax paper. Set aside.

In a small pot, add 2 tablespoons of olive oil and a garlic clove. Heat the pan over medium-low and cook until the garlic becomes fragrant. Be careful not to burn the garlic otherwise the squash taste bitter. Once the garlic is cooked, add fresh thyme. Let is steep in the garlic oil for about 30 seconds.

With a brush, coat the squash slices with garlic- thyme infused oil and season with salt and pepper.

Bake coated squash for 20 minutes.

Meanwhile, in a small pot over medium heat, cook the diced onion and red bell pepper until the onion is translucent. Season with red chili flakes, salt, and pepper. Then add in diced mushrooms, cook until mushrooms shrink in size. Set aside.

With a fork, poke each squash slice to ensure it is tender. The fork should easily sink into the squash.

Carefully crack one egg into each hole of each acorn squash and very carefully return the tray back into the oven, bake the egg for 7-10 minutes. The cooking time for the egg depends on how runny you want your egg. I bake mine for 8 minutes, for a runny egg yolk.

Toast your bread. I used a panini maker to toast mine, but a toaster, small oven toaster, or oven does the job too.

Assemble all your components and enjoy!

* All the portion sizes are based on a general serving size, but you may change all serving sizes to your specific portion size.

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