Dine & DrinkRecipesStafford's Hospitality

Fall Harvest Recipe

By September 30, 2020 No Comments

A comfortable fall recipe from our kitchen to yours. 

Ingredients

  • 1 Acorn Squash
  • 2 TBS Butter
  • 2 Eggs
  • 2 TBS Heavy Cream
  • 2 TBS Shredded Gruyere cheese
  • Thyme as needed
  • 2 Eggs
  • 2 Pieces of Toast
  • 1 Acorn Squash (halved, seeds removed)
  • Olive oil, salt, pepper as needed

Directions

  • Begin by preheating the oven to 400°F.
  • Rub halved and seeded Acorn squash with olive oil, salt and pepper
  • Place on a baking sheet and roast until tender
  • Place one teaspoon of butter in each half of squash
  • Crack one egg into the center of each half of acorn squash
  • Add 1 tablespoon of cream onto each egg
  • Sprinkle with gruyere cheese and fresh thyme
  • Return to the oven for 7 to 10 minutes until egg is cooked to your desired likeness
  • Serve immediately with toast

Enjoy!

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