Since I have an endless curiosity about all of the different kinds of squash, last week I picked out a delicata squash to try making at home. Delicata squash are smaller than most kinds of squash, making them easier to carry home from the grocery store. They have a light yellow skin with green stripes, and similar to many squash, delicata squash are high in vitamins A and C.
Unlike most squash, delicata squash do not require peeling. Compared to preparing a butternut squash with its tough outer skin, delicata squash is an absolute breeze. The winter squash simply needs to be seeded and chopped; the skin is thin and completely edible. The rich, sweet taste of the squash and its ease of preparation have earned it a more frequent place in my kitchen.
Cooking the squash is the first part of this recipe. You want to get the squash to soften on the stove before adding the peppers and onion. Even a small squash will take up a lot of room, so choose your largest oven-safe skillet so that it evenly cooks. Then, after all of the other ingredients have been stirred in, make small wells or nests to crack the eggs into. Finish the skillet by baking it in the oven for about 7-10 minutes, watching closely to see when the eggs are set.
This recipe is another vegetarian option for you today. However, it would be very easy to add sausage or cooked bacon right into the skillet. Meat would add a nice savory component to the skillet, so I might try that next time. Because there will definitely be a next time with this delicious, easy delicata squash skillet.
- 1 small delicata squash, seeded and sliced
- 1 tbsp extra virgin olive oil
- 2 small bell peppers, diced
- 1/2 medium onion, diced
- 1/2 tsp chili powder
- 1/2 tsp cumin
- Salt and freshly ground pepper
- 1 cup fresh spinach
- 2-3 eggs
- Preheat the oven to 375 degrees F. Heat the olive oil in a large oven-safe skillet over medium heat. Add the squash, cover, and cook for 6-8 minutes, stirring occasionally. Remove the cover and stir in the peppers and onion. Sauté for 3-4 minutes. Sprinkle with chili powder, cumin, salt and pepper. Stir in the spinach and wilt.
- Make two or three small wells in the squash mixture and crack an egg into each. Transfer the skillet to the oven and bake for 7-10 minutes or until the eggs are set. Serve immediately.
Hi Rebecca! This is a really creative recipe, will definitely give it a go and try to impress my girlfriend one morning over the Christmas season!
I just made this for breakfast on Thanksgiving morning. I just love delicata squash (So much that I eat it plain). I substituted kale for the spinach and added bacon. This is a very delicious recipe! I also recommend the Brussels Sprouts Hash – a similar recipe.