Wednesday, October 20, 2010

Acorn Squash Toad-in-the-Holes

I loved this idea when I came across it on Proud Italian Cook's blog. Now, after making these newfangled toad-in-the-holes last night, I like the idea even more!
I went a different route with the spices on ours, choosing instead to blend whole corriander, whole cumin, chunky grey salt and whole peppercorns to a course grind in my spice mill (read: coffee grinder that has never seen coffee). We ate these with braised collards for dinner, but they'd make a great dish for brunch as Proud Italian Cook suggested.

Acorn Squash Toad-in-the-Holes:
(adapted from Proud Italian Cook's recipe)

1 large washed acorn squash (you can eat the skin)
olive oil
~1 tsp whole corriander
~1 tsp whole cumin
~1/2 tsp whole black pepper corns
~1/2 tsp grey salt
grated Pecorino Romano
parsley to garnish

Preheat oven to 400.
Course grind corriander, cumin, black pepper and grey salt, then set aside.
Slice an acorn squash into rings (yeah, try getting them all the same thickness...impossible!) withOUT cutting any extraneous bits off your hands (wait a minute...wouldn't "extraneous" suggest that you've got extra bits that you could afford to lop off? Hm, better make that "without cutting ANY bits off your hands" full stop).

Lightly coat squash rings with olive oil, sprinkle as much spice as you'd like on each side of rings.

Bake for ~20-25 minutes at 400, or until tender (the preceding can be done ahead of time if need be...which I did, and then reheated the rings in the microwave for 1 minute before starting the next step).

Move oven rack to top of oven and pre-heat the broiler on High.
Heat a non-stick pan (that can go into the oven) with a little olive oil on med-high.
Place squash rings in pan, crack eggs into the centers (add salt and pepper to eggs), then once the eggs have set on the bottom, about a minute, transfer to the broiler and cook until tops set. Try to cook the eggs so the white is done, but the yolks remain liquid.
Remove from oven, sprinkle lightly with Pecorino Romano and parsley, and serve immediately.

No comments: