Baked Egg in Butternut Squash

Baked Egg in Butternut Squash



Baked Egg in Butternut Squash

1 butternut squash, halved lengthwise, seeds removed
2 tbs. olive oil
Kosher salt and freshly cracked black pepper
2 eggs
2 tsp. fish sauce -this is optional if using salsa
2 tbs. sriracha or salsa or hot sauce
A few leaves fresh basil, for garnish or cilantro

Preheat oven to 350°.
Coat butternut squash with olive oil and season liberally with salt and pepper.  Place on a tinfoil-lined baking sheet, flesh side up, and bake 30 minutes until fork tender.
Carefully remove from oven and brush the squash with fish sauce and sriracha.  Crack an egg into the hollow.
Return to oven and cook 7-8 minutes until whites of egg are set and yolk is warmed through but not cooked.  Garnish with basil and serve immediately.

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