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Acorn Squash Egg-in-a-Hole

Acorn squash are nutritious, versatile, and so darn delicious. Sure, we love them in soups and stews, but there are so many creative ways to use this vegetable throughout the season.

Cubed and roasted squash is wonderful atop hearty kale salads or folded into frittatas. Stuff it, bake it into a quick bread, slice it into fries, blend it into hummus, or turn it into a creamy pasta sauce. The possibilities are endless! Here, we’re sharing another unique way to enjoy squash. Acorn squash rings are the perfect vessel for baked eggs. It’s a seasonal (and simple) spin on the classic egg-in-a-hole.

What are your favorite ways to enjoy winter squash? Be sure to snap a picture of your squash creations, post it to social, and tag us @realfoodremedyrx so we can share it to inspire our community.

Acorn Squash Egg-in-a-Hole

Active time: 10 Min.

Total time: 35 Min.

Servings: 2-3


1 medium acorn squash

Olive oil

Garlic powder

Smoked paprika

Cayenne pepper (optional)


4 large eggs

Black pepper


Preheat oven to 425 degrees. Line a sheet pan with parchment or spray with non-stick cooking spray.

Trim the ends off the acorn squash. Cut the squash in half crosswise and scoop out the seeds. Carefully cut each half into 2 rings (they should be about 1-inch thick).

Drizzle the squash rings with olive oil and use your hands to coat them on all sides. Line the squash rings on the prepared sheet pan and sprinkle with the seasonings; season to taste with salt. Roast for 15 minutes, or until the squash is just fork tender.

Remove the pan from the oven and crack an egg into each ring. Top each egg with salt and cracked black pepper, then return to the oven for 8 to 10 more minutes, or until egg whites are just set.

Serve immediately.

By Carolyn Hodges, MS, RDN

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