Stafford's Blog

Recipe: Roasted Acorn Squash Shirred Eggs

Posted on November 14th, 2018

A fabulous recipe to make during the harvest season. 

  • 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

Being by preheat 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