Roasted Squash With Cherry Tomatoes And Eggs Recipes

ROASTED SQUASH WITH CHERRY TOMATOES AND EGGS

Roasted Squash with Cherry Tomatoes and Eggs image

Look for very small butternut squashes, or small to medium acorn squashes. If you find the hollow in a butternut isn't large enough, scoop a bit of the cooked flesh out before adding the egg.

Provided by Martha Stewart

Time 1h10m

Number Of Ingredients 7

Ingredients

2 small butternut or acorn squashes (no larger than 1 1/4 to 1 1/2 pounds each), halved lengthwise and seeded
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 teaspoon fresh thyme leaves, plus 6 sprigs
2 cups cherry tomatoes (11 ounces), stem-on, if desired
2 teaspoons chile paste, such as sambal oelek, plus more for serving
4 large eggs

Steps:

Preheat oven to 425 degrees with racks in upper and lower thirds. Line 2 baking sheets with foil. Rub squashes all over with 1 tablespoon oil. Season with salt and thyme leaves, then place, cut-sides down, on a baking sheet. Add thyme sprigs. Place on upper rack; roast 10 minutes.
Meanwhile, toss tomatoes in remaining 1 tablespoon oil; season with salt. Spread on second sheet in a single layer. Place on lower rack; roast until tomatoes are beginning to collapse and squashes are tender, 20 to 25 minutes more.
Remove tomatoes. Turn squashes cut-sides up and roast 5 minutes more. If hollowsin squashes are large enough, spoon a tomato or two into each. Spoon 1/2 teaspoon chile paste into each hollow, then crack an egg into each; season with salt. Bake until whites are set but still a bit wobbly and yolks are soft, 12 to 15 minutes. (Start checking for donenessat early end of range, removing squashes with cooked eggs as they're done.) Let stand 3 minutes, then serve, with more chile paste and roasted tomatoes, and seasoned with pepper.

ROASTED SQUASH AND TOMATOES

Roasted Squash and Tomatoes image

Provided by Food Network Kitchen

Categories side-dish

Time 50m

Number Of Ingredients 0

Ingredients

Steps:

Halve, seed and thinly slice 1 small acorn squash; cut 2 medium tomatoes into wedges. Toss the squash and tomatoes with 1 sliced small red onion, 2 smashed garlic cloves, 1 sprig rosemary, 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, and salt and pepper. Roast at 425 degrees F, stirring once, until tender, 40 minutes. Toss with grated parmesan.

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