Egg in a Hole

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
4 eggs
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.

 When you are ready to cook the eggs, place the rest of the olive oil in a heated pan and place the roasted acorn squash in the pan as well. Crack an egg in each acorn hole, add salt and pepper to the egg, cover and cook to your desired egg consistency.  I like my egg over easy, so I flipped the the egg over once.  Serve with a sprinkling of grated parmesan cheese and a piece of toast! ENJOY!