Winter Squash Sheet Pan Breakfast

Winter Squash Sheet Pan Breakfast

When it comes to squash, I am a fiend. My favorite of all winter squashes? Delicata, which I eat sliced into thin crescents and roasted until golden, with just a touch of salt and pepper. I could eat just roasted delicata squash for an entire meal and be perfectly content. More than content. 

The first delicata squash I laid eyes on this season ended up in my shopping cart without a bat of an eye. I didn't think about it for more than a second: delicata, yes and yes. It was late July, so some would argue I was jumping the gun on fall crops. Committing a seasonal produce sin. But when you love delicata squash the way I do, there is no such thing as jumping the gun. Especially when the delicata squash plant in your yard remains the runtiest of runts, and you can expect no yield from it. 

Winter Squash Sheet Pan Breakfast

I rarely mess with my delicata squash formula in the kitchen. Even in this kale salad, I cooked the squash just the way I always do, and then combined it with seasonal ingredients to make a bright bowl of greens. And in this sheet pan breakfast, I don't stray far: roasted delicata squash is baked alongside a serving of bacon and two eggs cooked to perfection. 

There a lot of ways to make your breakfast feel like fall, all of them yummy. But this one you just can't skip. 

Winter Squash Sheet Pan Breakfast

Winter Squash Sheet Pan Breakfast

Published August 31, 2017 by
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An autumn breakfast to fill you up and keep you warm.

Serves: 2   |    Total Time: 30 minutes



Ingredients:

  • 1 delicata squash
  • 1/8 teaspoon salt, plus more for serving
  • 1/8 teaspoon pepper, plus more for serving
  • 1 teaspoon melted coconut oil
  • 2 slices bacon
  • 2 eggs

Directions:

  1. Preheat oven to 350°F. Fit a sheet pan with parchment paper or a Silicone Baking Mat.
  2. Slice squash in half, the long way. Scoop out seed and discard. Then, cut squash into crescents, about 1/4 of an inch thick (the skin on delicata squash is quite thin, and can be eaten). Place crescents in a bowl and toss with melted coconut oil, salt, and pepper. Spread out on a sheet pan. Arrange 2 slices of bacon on the pan as well.
  3. Bake squash and bacon for 20 minutes. Pull sheet pan from oven, and crack both eggs onto pan. Return pan to oven and bake until eggs reach desired doneness. I prefer my yolks runny, and cook them for 6-7 more minutes. Note that eggs will continue to set after they are removed from oven.
  4. Serve warm with salt and pepper to taste.