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Baked Eggs in Butternut Squash Rings

Yummy Thanksgiving Appetizers can be as cute as they are scrumptious — like these Baked Eggs in Butternut Squash Rings recipe form Lisa Steele, author of The Fresh Eggs Daily Cookbook. Here's how you make it:

Ingredients:

• 1 large butternut squash
• Extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 6 eggs
• 1/2 cup freshly grated Parmesan cheese
• Fresh sage for garnish

1. Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Wash the squash and cut crosswise into six 3/4- to 1-inch slices. Scoop out the seeds and hollow out the middle of each slice to allow room for an egg.
2. Arrange the squash on the baking sheet and brush each ring with olive oil inside and out, then season with salt and pepper. Bake on the center rack of the oven for 20 minutes, until the squash has softened. Remove the baking sheet from the oven and gently crack and slide 1 egg into the center of each squash ring. Season with salt and pepper, drizzle with olive oil, and return to the oven. Bake about 8 minutes, until the egg whites are set and the yolks are firm but not fully set.
3. Use a spatula to slide the squash rings onto plates. Top with Parmesan, garnish with fresh sage, and drizzle with olive oil.

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Christmas Appetizer Ideas

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Christmas Food Ideas For Side Dishes

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Delicious Christmas Dessert Ideas

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