I was browsing through the list of blogs I read daily and saw this great idea on Proud Italian Cook. I had actually purchased an acorn squash at the Farmer's Market a few days prior and thought it would be a perfect weekend breakfast!
Egg in a Hole
(Serves 4 people)
1 acorn squash, sliced into rings, pulp and seeds removed (save the seeds for roasting later)
salt and pepper, taste
1/4 cup olive oil
parmesan cheese, for sprinkling on the egg
Preheat oven to 400 degrees. Place acorn rings in a bowl with half of the olive oil, salt, and pepper. Coat all the rings and place on a greased baking sheet. If you want to reserve and roast the seeds, place them in a corner on the baking sheet, toss with olive oil and salt. Roast for about 30 minutes. (Roasting time for the seeds may be shorter) Roasting the squash can be done the day before.