Egg In A Squash Hole

Some chefs will tell you that presentation is everything.

Well that’s not exactly true, though yes, we eat with our eyes first, it’s really all about the taste.

Here is an example of a dish with great presentation (that takes no time at all) and more importantly it has a crazy delicious flavor with sweet squash, creamy eggs, smoky bacon, gooey syrup and a little kick.

Every time I eat this dish I am blown away by how good it is. It’s amazing how 7 ingredients including an egg nestled in a piece of squash can turn into your new favorite dinner.

Egg In A Squash Hole

Serves 4

1 acorn squash, ends removed, sliced into 4 ½ - ¾ inch slices

1 tablespoon olive oil

½ + ¼ + 1/8 teaspoons kosher salt

¼ teaspoon pepper

4 eggs (small, medium or large only)

2 slices bacon, finely chopped

4 mission figs

3 tablespoons maple syrup

1/8 teaspoon red pepper flakes

1 tablespoon chopped mint

1. Preheat the oven to 400. Brush both sides of the squash with the oil and place on a baking sheet. Sprinkle with ½ teaspoon of the salt and pepper and bake until tender – about 15 minutes. Remove from the oven and crack the eggs into the middle of each squash and sprinkle the eggs with the remaining ¼ teaspoon of the salt. Return the squash to the oven and bake until the eggs are set – 12 to 15 minutes.
2. While the eggs are cooking in the squash, make the maple bacon figs. Heat a large skillet over medium heat, add the bacon and cook until crispy – about 5 minutes. Remove bacon onto paper towels, leaving the bacon fat in the pan. Add the figs and 1/8 teaspoon of the salt to the pan and cook until brown and tender – about 5 minutes. Stir in the maple syrup and red pepper flakes to the pan and cook 1 minute more. Add the bacon back to the pan reserving some for garnish.  
3. Top each of the eggs in a squash with equal amounts of the maple bacon figs and sprinkle with the mint. Serve immediately.

Note:

• Depending on how deep the pieces of squash you cut are some eggs like jumbo or extra large eggs may spill over the sides of the squash.
• The mint is a nice touch, but can be left off the dish.

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