Acorn Squash Egg-In-The-Hole

Nutrient-rich squash replaces toast in this seasonal twist on a classic from The Roasted Root. Crumbled bacon adds a smoky flavor without many additional calories, but a spoonful of salsa is a convenient meat-free alternative.

Yields: 4

Preparation time: 20 min

Cooking time: 40 min


  • 1| large acorn squash
  • Olive oil
  • Sea salt
  • 4| large eggs
  • 2| slices bacon cooked and crumbled
  • Sriracha or hot sauce to taste, for serving


  • Preheat the oven to 425°F.
  • Chop the tip and tail off and slice remaining squash into four 1/2–3/4-inch thick rounds. Scoop the seeds and innards out of each round and discard. Lightly coat both sides of each round with olive oil and place on a lightly-oiled (or sprayed) baking sheet. Sprinkle with salt and pepper and bake for 15 minutes, or until tender when poked with a fork.
  • Remove squash from oven and lower temperature to 350°F.
  • Crack one egg into a measuring cup with a lip. Pour the egg into one of the squash rounds. Repeat with the remaining eggs
  • Place in the oven and bake for 12–15 minutes, or until the egg whites are set.
  • Serve with cooked, crumbled bacon, sriracha (or hot sauce of your choice), and any additional toppings.

Tags: EggHealthy