Eggs in Mini Pumpkins with Roasted Squash and Bacon Hash
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 mini pumpkins (4 inch diameter)
  • 1 medium red kuri or butternut squash
  • ½ cup onion, minced
  • 4 ounces bacon, diced
  • ½ cup vegetable oil
  • ¼ cup balsamic vinegar
  • 2 teaspoons red chile flakes
  • 2 cloves garlic, minced
  • 2 tablespoons fresh sage or rosemary, minced
  • Kosher salt
  • Fresh cracked black pepper
  • 4 large eggs
Instructions
  1. Preheat oven to 375 degrees.
  2. Cut the tops off the mini pumpkins about one third of the way down the pumpkin so that the top makes a nice lid but the center of the lower half is deep enough to hold an egg. Scoop out the seeds and use a spoon to scrape away any of the membrane to make a nice smooth bowl. Cover the stems with foil. Place the pumpkins on a foil lined baking sheet, cut side down. Set aside.
  3. With a chef's knife or a knife that you are comfortable handling, carefully cut the red kuri or butternut squash into sections. Remove the seeds and stem. Microwave the squash sections to soften them and make them easier to dice, about 3 to 3½ minutes. Peel the squash and dice it into ½ inch diced pieces.
  4. Toss the diced squash with the finely diced onion and diced bacon. Remove any of the large pieces of bacon fat, if desired.
  5. Whisk together the vegetable oil, balsamic vinegar, chile flakes, garlic.
  6. Pour vinaigrette over the squash mixture a little at a time and toss until the squash is well coated. Sprinkle with fresh herbs and toss again. Generously season with salt and pepper.
  7. Turn the squash mixture out onto the foil covered baking sheet and spread out evenly.
  8. Bake the pumpkins and the squash together for 8 minutes. Remove from the oven. Quickly brush the inside of the pumpkins with a little of the leftover vinaigrette and season with salt and pepper. Crack one egg into the center of each pumpkin. Return the baking sheet to the oven before the pumpkins cool down and continue baking until the eggs are sunny side up, or set whites with runny yolk, about 6 to 8 minutes (check after 4 minutes and keep a close eye on them).
  9. Remove the pumpkins and the bacon and roasted squash hash from the oven, the eggs will continue to cook a little bit more inside the hot pumpkins.
  10. To serve, spoon the hash onto plates and nestle the pumpkins in the center. Lean one top of a pumpkin on each pumpkin.
  11. Sprinkle egg with a little salt and pepper.
Recipe by Everyday Southwest at https://www.everydaysouthwest.com/main-dishes/bacon-squash-hash-recipe-eggs-in-apumpkin/