A simple and delightful fall harvest dish that celebrates the season’s best produce. Roasted root vegetables, tender squash, and sweet caramelized onions come together with fresh herbs to create a cozy, satisfying plate that’s perfect on its own or served as an elegant appetizer. The natural sweetness of the vegetables and gentle savory notes pair beautifully with a glass of Chardonnay or Nuances wines, whose bright acidity and subtle oak complement the roasted flavors and aromatic herbs. Ideal for autumn gatherings, this dish is easy to prepare, visually inviting, and sure to impress guests with its warm, comforting character.
Ingredients
- 1 acorn squash
- 4 eggs
- 2 tablespoons butter
- 1 tablespoon chopped sage
- 1 teaspoon lemon zest
- Olive oil
- Salt and pepper
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the squash in half lengthwise and scoop out the seeds. Slice each half into 1-inch thick rings (you should get about 4 slices total).
Place the squash rings on the prepared baking sheet. Brush both sides with olive oil, then season generously with salt and pepper.
Bake the squash for 15 minutes, or until just tender when pierced with a fork.
Remove the baking sheet from the oven. Carefully crack one egg into the center of each squash ring, keeping the yolk intact.
Return the baking sheet to the oven and bake for an additional 10 minutes, or until the egg whites are set and the yolks reach your desired doneness.
While the eggs are baking, melt butter in a small saucepan over medium heat. Add fresh sage leaves and lemon zest.
Simmer the butter mixture for 2–3 minutes, swirling the pan occasionally, until the butter turns golden brown and smells nutty, and the sage is crisp.
Remove the squash-and-egg rings from the oven and transfer them carefully to serving plates.
Drizzle the sage brown butter generously over the squash and eggs.
Serve immediately with slices of sourdough bread on the side for dipping.
