Butternut Squash Scrambled Eggs Food

EGG BAKED IN ACORN SQUASH

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Thoroughly wash and dry the acorn squash. Use a sharp knife to make a few slits in the squash. Microwave for 2 minutes, then let stand until cool to the touch. Slice off the stem and bottom of the squash. Cut the squash into 4 slices, each about 1/2 to 3/4 inch thick. Remove the seeds with a spoon, creating a hole in each slice (you may need to scoop out a bit of the squash to create the hole). Put the squash slices on the prepared baking sheet.
• In a small dish, mix the salt, chili powder and pepper. Use a pastry brush to brush both sides of the squash slices with oil, then sprinkle with the salt mixture (reserve a small amount of seasoning for the eggs). Bake for 25 minutes.
• Remove the squash from the oven and crack an egg into the hole of each slice. Sprinkle with the reserved salt mixture. Return to the oven and bake until the whites are set and the yolks are the desired doneness, about 10 minutes. Serve sprinkled with queso fresco, cilantro and hot sauce if desired.

SCRAMBLED EGGS WITH ZUCCHINI

Steps:

• Grate the zucchini on the large holes of a box grater or in a food processor.
• Heat the olive oil over medium-high heat in a large, heavy nonstick pan. Add the zucchini. Cook, stirring often, until it wilts, about three minutes. Add the garlic, if using, and continue to cook, stirring, for another minute or two until the mixture is very fragrant. Season to taste with salt and pepper. Turn the heat down to medium.
• Beat the eggs in a medium bowl. Add the milk and salt and pepper to taste, and whisk together. Stir in the chives. Add to the pan with the zucchini, and cook, stirring every few seconds with a wooden spoon or a rubber spatula, until the eggs are scrambled. Remove from the heat and serve, garnished, if you wish, with diced or sliced avocado.

BUTTERNUT SQUASH AND SHALLOT HASH WITH FRIED EGGS

Steps:

• Hash
• Heat oil in large skillet set over medium heat; cook shallots, pancetta, red pepper, rosemary and hot pepper flakes for 3 to 5 minutes or until vegetables start to soften and pancetta starts to brown.
• Stir in butternut squash, salt and pepper. Cook, stirring occasionally, for 5 to 7 minutes or until squash starts to brown. Stir in broth, butter, vinegar and honey.
• Cover; cook for 6 to 8 minutes or until liquid is absorbed and squash is tender. Sprinkle with Parmesan and chives.
• Fried Eggs
• Meanwhile, melt butter in nonstick skillet set over medium heat; break eggs into skillet. Season with salt and pepper.
• Cover and cook for 2 to 3 minutes or until eggs whites are just set for sunny-side up or cook until done as desired. Divide hash among 4 plates. Top each serving with fried egg.

SCRAMBLED EGGS WITH SQUASH

Steps:

• Saute onions in oil until soft. Add garlic and saute for 1-2 minutes. Add chopped squash and 1/2 - 3/4 of tomato, chopped. When squash and tomatoes are softened, add eggs and cook until done. Add salt and pepper to taste.
• Makes 1 hearty serving