Reviews Add Rating & Review
Back to Roasted Squash with Cherry Tomatoes and Eggs All Reviews for Roasted Squash with Cherry Tomatoes and Eggs - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Roasted Squash with Cherry Tomatoes and Eggs Credit: Bryan Gardner Recipe Summary prep: 20 mins total: 1 hr 10 mins Servings: 4
Ingredients Ingredient Checklist 2 small butternut or acorn squashes (no larger than 1 1/4 to 1 1/2 pounds each), halved lengthwise and seeded 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 teaspoon fresh thyme leaves, plus 6 sprigs 2 cups cherry tomatoes (11 ounces), stem-on, if desired 2 teaspoons chile paste, such as sambal oelek, plus more for serving 4 large eggs
Gallery Roasted Squash with Cherry Tomatoes and Eggs Credit: Bryan Gardner
Recipe Summary prep: 20 mins total: 1 hr 10 mins Servings: 4
Gallery
Roasted Squash with Cherry Tomatoes and Eggs Credit: Bryan Gardner
Roasted Squash with Cherry Tomatoes and Eggs
Credit: Bryan Gardner
Roasted Squash with Cherry Tomatoes and Eggs
Recipe Summary prep: 20 mins total: 1 hr 10 mins Servings: 4
Recipe Summary
prep: 20 mins total: 1 hr 10 mins
Servings: 4
prep: 20 mins
total: 1 hr 10 mins
prep:
20 mins
total:
1 hr 10 mins
Servings: 4
4
Ingredients
Ingredients
- 2 small butternut or acorn squashes (no larger than 1 1/4 to 1 1/2 pounds each), halved lengthwise and seeded 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 teaspoon fresh thyme leaves, plus 6 sprigs 2 cups cherry tomatoes (11 ounces), stem-on, if desired 2 teaspoons chile paste, such as sambal oelek, plus more for serving 4 large eggs
Directions
Preheat oven to 425 degrees with racks in upper and lower thirds. Line 2 baking sheets with foil. Rub squashes all over with 1 tablespoon oil. Season with salt and thyme leaves, then place, cut-sides down, on a baking sheet. Add thyme sprigs. Place on upper rack; roast 10 minutes.
Meanwhile, toss tomatoes in remaining 1 tablespoon oil; season with salt. Spread on second sheet in a single layer. Place on lower rack; roast until tomatoes are beginning to collapse and squashes are tender, 20 to 25 minutes more.
Remove tomatoes. Turn squashes cut-sides up and roast 5 minutes more. If hollowsin squashes are large enough, spoon a tomato or two into each. Spoon 1/2 teaspoon chile paste into each hollow, then crack an egg into each; season with salt. Bake until whites are set but still a bit wobbly and yolks are soft, 12 to 15 minutes. (Start checking for donenessat early end of range, removing squashes with cooked eggs as they’re done.) Let stand 3 minutes, then serve, with more chile paste and roasted tomatoes, and seasoned with pepper.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Roasted Squash with Cherry Tomatoes and Eggs
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Squash with Cherry Tomatoes and Eggs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
