Acorn Squash Egg in a Hole With Hot Honey and Thyme

I love squash. Oh, and I love eggs! I recently discovered that an acorn squash when cut looks like a flower, and now I can't stop daydreaming about it.

This acorn squash egg in a hole is essentially a baked egg dish. Just think of the squash as nature's perfect little vessel.

I added simple flavors to pair with the squash without letting them overpower the egg. The hot honey gets caramelized in the oven while the thyme adds a bit of earthy freshness. It's the perfect egg dish for a fall brunch or Thanksgiving breakfast!

Acorn squash is a type of winter squash. It's named for its acorn-like shape, with a ridged, dark green skin and a distinctive pointed end opposite the stem. The skin may also have orange or yellow hues. The inner flesh is sweet and nutty, with a smooth texture.

You can find acorn squash in most supermarkets from late September through the winter. It's a typical farmers market find, and a popular Thanksgiving vegetable.

Here is what you will need to make this acorn squash egg in a hole. Included are substitutions if needed.

• Acorn squash- Look for small ones. They hold the egg better and are easier to cut.
• Eggs
• Olive oil-For roasting the squash.
• Hot honey- Easily found in supermarkets or online. You can also use a mixture of honey and crushed red pepper flakes to get the same flavor.
• Thyme- Fresh or dried. You can also try other fresh herbs such as sage, rosemary, or chives.
• Salt and pepper

See the recipe card for quantities.

You will need a baking pan, and a sharp knife for cutting the squash. For easier clean-up, I like to use parchment paper to line my baking pans.

Use this visual guide to help you master these acorn squash rings with eggs. Full instructions are located on the recipe card.

Preheat the oven to 425℉. Cut the acorn squash in half, horizontally.

Using a spoon, scrape out the seeds and some of the stringy flesh.

Cut each half into rings, roughly ½ inch thick. You may need to trim some of the holes as you get to the end.

Add the acorn rings to a baking sheet lined with parchment. Drizzle with olive oil, and hot honey, and season with salt, pepper, and thyme.

Bake for about 15 minutes, until easily pierced with a fork. Remove from the oven and decrease the oven temp to 350℉.

Crack an egg into each hole. Bake an additional 8-10 minutes or until the eggs are cooked to your liking.

Serve immediately with an extra drizzle of olive oil, hot honey, and salt and pepper.

1. Try to keep the acorn rings the same size (approximately ½ thick yields the best results).
2. Your squash holes should be about 2-2.5 inches in diameter. You can trim the holes slightly to keep them more uniform.
3. To make adding the egg easier to the holes, crack each egg into a small ramekin first. Then glide the egg into the hole. This will also allow you to check for any shells.
4. If you like your yolks runny, start checking for doneness at around the 8-minute mark. Cook longer if you like your eggs well done.
5. If you forget to lower your heat, the egg yolk will cook too fast and appear rubbery.
6. If your oven has hot spots, try rotating your pan halfway through the cooking process.
7. If you have leftover pieces of squash, that aren't quite big enough for an egg, just roast them along with the rings. You can toss excess squash into frittatas and salads.
8. Don't toss the seeds! Try roasting them with some olive oil and your favorite seasonings for a delicious snack.

1. Toast: Simply toast up some bread and dunk away in that drippy egg!
2. Fresh fruit: Serve alongside a cup of your favorite sliced fruit.
3. Bacon: Ok, so this will no longer be vegetarian, but a side of bacon pairs perfectly.
4. Side salad: A simple salad of fresh greens keeps this light.
5. Oatmeal: Whether you like your oatmeal hot or cold, it's the perfect pairing to round out the meal.

You can roast the acorn squash rings in advance and store them in the refrigerator for up to four days. When ready to add the eggs, just remove your rings from the refrigerator, and proceed with adding and cooking the egg.

Once fully cooked with the eggs, you can store acorn squash egg rings in the refrigerator for up to 2 days. To reheat, you can quickly pan-fry them, or gently reheat them in the microwave.

Note- when reheating, the egg will cook more and may become a little dry, but it's totally edible. I have 4 of these bad boys in the fridge right now waiting to be eaten for dinner. Before serving I will drizzle a little extra olive oil over the top to "revive" them.

Acorn squash has a delicate skin that softens when roasted, and it is totally edible! To ensure that the skin cooks down, make sure your acorn rings are roughly the same size when roasting them.

With a sharp knife, cut the acorn squash in half horizontally, then slice each into rings. To soften the skin for an easier cut, first poke holes in the flesh with a fork. Microwave the whole squash for 2 minutes. Allow it to cool, then proceed to cutting. The short microwave time will soften the skin slightly, making it easier to cut.

These are some of my favorite recipes to pair with eggs.

Blended Cottage Cheese Breakfast Bowls

Lemon Ricotta Raspberry Toast

Pecan Pie Baked Oatmeal

Leftover Buttermilk French Toast

🍳Did you make this recipe? I would love to hear about it! Please leave a recipe rating with comment right below the recipe card. If you snapped a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.