Baked Delicata Egg Cups & Crispy Herbed Crumbs

In an 8- or 9-inch cast-iron or oven-going skillet heat Olive Oil (2 Tbsp) 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.

Add the Breadcrumbs (1/2 cup) 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 (4 Tbsp) and chopped Italian Flat-Leaf Parsley (1 Tbsp) .

Cut the Delicata Squash (3 cups) 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.

Wipe the skillet. Add the remaining Olive Oil (1 Tbsp) . 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.

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.