Cooking Instructions
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Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
In an 8- or 9-inch cast-iron or oven-going skillet heat
Olive Oil (30 mL)
over medium heat. Add the
Garlic (1 clove)
; cook 3 to 4 minutes or until golden brown, turning occasionally. Remove the garlic; finely chop and set aside.
Step 3
Add the
Breadcrumbs (25 g)
to the skillet; cook 4 minutes or until golden. Transfer to a small bowl; stir in the chopped garlic, 1/4 teaspoon
Salt (to taste)
and 1/8 teaspoon
Freshly Ground Black Pepper (to taste)
; let cool. Stir in the
Shredded Parmesan Cheese (25 g)
and chopped
Italian Flat-Leaf Parsley (3 g)
.
Step 4
Cut the
Delicata Squash (455 g)
into four 1 3/4- to 2-inch-thick rings. Using a spoon or melon baller, scoop out the seeds and flesh to create a 1 1/2- to a 2-inch-diameter hole.
Step 5
Wipe the skillet. Add the remaining
Olive Oil (15 mL)
. Add the squash rings, turning to coat all sides with oil. Sprinkle with 1/4 teaspoon of
Salt (to taste)
and toss in the
Fresh Thyme (4 sprigs)
. Bake for 15 minutes and flip the squash over.
Step 6
Remove the thyme stems. Crack one of the
Farmhouse Eggs® Large Brown Eggs (4)
into a small cup or bowl; slide it into a squash ring. Repeat with the remaining eggs. Sprinkle the eggs with 1/4 teaspoon
Salt (to taste)
and 1/8 teaspoon
Freshly Ground Black Pepper (to taste)
. Bake for 10 minutes more or until the egg whites are set.
Step 7
Top with the breadcrumb mixture. If desired, garnish with fresh thyme sprigs. Serve immediately and enjoy!
