The more I learn about our food system and study what produce is in season every month, the better my cooking becomes. Prioritizing in season produce doesn't just most likely give you fresher and more flavorful ingredients but also typically a higher nutritional value. I've started to pay closer attention to packaging at grocery stores to see if it says what state or even the farm that the food came from. Going to a local farmers market and having a conversation with the seller about how and where the food was grown is even better. It is so crazy for me to think about now how I used to never even think about where the heck the food I am eating came from. Eating more seasonally helps bring more variety into your diet, adding even more minerals and vitamins into your daily routine.
In December I was inspired to see what I could do with some winter squashes, and I saw some beautiful acorn squash at my local grocery store. Acorn squash has shown to help boost immune systems, regulate blood sugar and cholesterol, improve digestion, strengthen bones, and more!
Another aspect of the acorn squash that I love is that it is shaped almost like a flower when sliced. My vision for the presentation of this dish was to make it themed like something you'd find in nature, earthy with pops of color.
Ingredients -
Acorn Squash - 1 ea.
Eggs - 2 ea.
White Onion - 1 ea.
(Can really use any onions you find)
Radish - 1 TBSP worth for a garnish
(Whatever you can find, I used my leftover pickled radishes)
Olive Oil - as needed
Feta - about 4 TBSP
Salt and Garlic Powder - as needed
Method -
I used an air fryer, but this can also be made in a regular oven!
First slice the squash into about 1-inch-thick pieces. (I put the leftover slices in the refrigerator to use for breakfast throughout the week) Drizzle olive oil on both sides of the slice of squash and season to your liking. Bake for about 12 minutes until some browning around the edges just about starts to form and is fork tender. While the squash is roasting, cut your onion to have them ready to go.
In a bowl crack two eggs but do not break the yolks! Gently place your sliced onions all around the eggs and some feta on top. Very carefully pour the eggs on top of the slice of squash. I poured one egg slightly off to the side to have the presentation kind of resemble a hillside, but you can make it however you'd like!
Garnish with more salt and parsley, than roast for another 5-8 minutes depending on how cooked you prefer your eggs to be.
Once the eggs are done, finish with more parsley, a little extra feta, and the radishes for a colorful and refreshing last touch. I could be slightly bias, but I cannot resist adding some pink whenever I can especially when it is natural without any food dyes!
The perfect recipe to start your day off strong with protein and fiber!
My goal is to have you start craving vegetables as soon as you wake up!