Baked Delicata Squash Egg Cups

Preparation

Preheat oven to 425°F.

Cut each end of the squash off to remove the stem and create a level surface for the cup to stand upright. Then cut the squash approximately 2" sections, 3 per squash.

Use a sturdy spoon to remove all seeds and any threads that remain. Brush inside and top with olive oil and season with salt to taste. Place the widest cut-side of each section down on a parchment-lined baking sheet. Roast for 25 minutes.

While the squash is roasting, prepare the filling and breadcrumbs. Melt the butter and salt into a 10" saucepan on medium heat. Once the melted butter begins to bubble and gain a nutty aroma, add the thyme, stir for about 1 minute until fragrant. Add the breadcrumbs and stir continuously until golden-brown. Then sprinkle the grated cheese evenly throughout to avoid clumping and stir into the mixture.

Crumble the sausage into a pan on medium-high heat along with the crushed red pepper.

Cook for 8–10 minutes, stirring occasionally until fully cooked.

Once the sausage is cooked, cut the heat and gently fold in the cream cheese. Divide into 12 equal parts, approximately 2–2.5 Tbsp per each portion, and set aside.

Once the squash is roasted, remove from oven and reduce temp to 350°F. Use tongs to flip the pan-roasted sides upright onto the same baking sheet; you should have a nicely browned edge and the flesh should be fork tender.

Add the sausage mixture inside of the cups, use the handle of a wooden spoon to make sure the bottom is completely sealed as this will hold the egg from leaking out the bottom while baking.

Add the raw egg on top of the sausage to fill up the squash cup. Bake at 350°F for about 25–30 minutes, , rotating the tray halfway again for even cooking, or until the whites are set and the yolk is still a bit loose.

Top the egg with the breadcrumb, about 1/2 tablespoon each, and a pinch of chive to finish. It's perfectly paired with a side salad of arugula, shaved onion, and your favorite vinaigrette. Happy cooking and ENJOY!