Delicata “eggs in a basket”

Chef Timothy Wastell


1 delicata squash

6 hen eggs

2 T butter

A few sprigs sturdy herbs such as thyme, sage or rosemary

Salt and black pepper


Preheat oven to 400 degrees.

Cut off the stem and blossom end of the delicata and carefully cut the squash into six evenly sized rings. Using a small spoon, carefully scrape out the seeds of each ring and discard. Heat the butter in a cast iron pan (large enough to hold the six squash rings with a little room to spare) over medium heat until it becomes foamy and starts to smell slightly nutty. Add the squash rings, season lightly with salt and cook until the pan side is golden brown. Carefully flip each ring over, and cook for one more minute. Gently crack an egg into the center of each ring, add the herb sprigs to the pan, and transfer to the oven to cook for two or three more minutes, or until the egg whites are set. Remove from the pan and serve immediately.