Delicata squash is one of my favorite food discoveries in the past few years. If you love acorn squash, butternut squash or pumpkin you’ll love this recipe. Delicata squash has a more “delicate” flavor and texture and cooks up faster than the heartier squashes.
I’ve made delicta squash on the grill or in the oven. You can easily find these squash at your local Trader Joe’s or supermarket that carries a variety of produce. I bought these delicata squash at Giunta’s Meat Farms in Farmingdale, NY.
How to Roast delicata squash
Nothing complicated here. With a great piece of produce like delicata squash, just a little olive oil and salt will do. When I’m grilling I use grapeseed oil since it has a higher smoke point. You can even eat the skins so I recommend giving them a wash prior to cooking.
If you want to make your breakfast prep go quicker I recommend roasting these off the night before. Have some for dinner and save a few for breakfast.
Slice the squash in half, brush with oil, salt to taste. Get them in the convection oven for about 40 minutes or until golden brown. They should be soft to the touch. I give em a squeeze with my tongs to know if they’re ready.
Turn leftovers into an easy breakfast bake
This whole idea came about because we had leftovers. I was looking at my leftover delicata squash and just thought they would be the perfect vehicle for an egg bake. I’ve made plenty of egg recipes in the past with sweet potatoes so why not squash?
I put a tablespoon of Big Lou’s Sweet Onion Sauce on each half of the squash. Cracked an egg onto each half and topped with salt to taste. I lined my baking sheet with foil to avoid making a mess out of things.
Preheat the oven to 350 degrees and bake for 15 to 20 minutes depending on how you like your eggs.