Traverse City Record-Eagle

Food

April 10, 2014

Egg-topped roasted squash bridges seasons

Just one more squash dish. Before spring truly arrives, I wanted to squeeze in just one more recipe for roasted butternut squash.

It’s because roasting does such wonderful things to squash. It caramelizes the natural sugars, making the vegetable deliciously sweet. But at the same time, it’s also savory. And then you have that yin-yang of roasted, crunchy exterior against the creamy, tender interior. All of which is to say, I wanted it just one more time.

But we can’t ignore that spring is here. So to give this staple of hearty winter meals a lighter touch, I topped it with a soft-cooked egg. The egg oozes its yolk over the roasted squash, creating a delicious sauce. Add a simple, Middle Eastern-inspired seasoning blend to tie it all together and you have the perfect meal for bridging winter and summer.

MIDDLE EASTERN ROASTED BUTTERNUT SQUASH WITH SOFT-BOILED EGGS

Containers of tzatziki (a garlic-spiked yogurt sauce) can be found next to the hummus at the grocer.

Start to finish: 30 minutes

Servings: 4

3-pound butternut squash, peeled, seeded and cut into 1-inch cubes

2 tablespoons olive oil

1 teaspoon garlic powder

4 eggs

1 teaspoon black peppercorns

1 tablespoon sesame seeds

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 teaspoon fennel seeds

1 teaspoon kosher salt

Zest of 1/2 lemon

Tzatziki (purchased)

Heat the oven to 425 F.

Mound the squash on a rimmed baking sheet, then drizzle it with the olive oil and sprinkle with garlic powder. Use your hands to mix the squash until well coated. Roast for 25 to 30 minutes, or until browned and tender.

Meanwhile, prepare the eggs and seasoning blend.

Place the eggs in a medium saucepan and add enough cold water to cover them by 1 inch. Set the pan over medium heat. Bring the water to a boil, then remove the pan from the heat, cover and let stand for 5 minutes. After 5 minutes, use a slotted spoon to transfer the eggs to a bowl of ice water. Cool until easily handled, but not cold, about 5 minutes.

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