Quantcast
Get breaking news alerts via email

Click here to manage your alerts
This March 31, 2014 photo shows middle eastern roasted butternut squash with soft boiled eggs in Concord, N.H. (AP Photo/Matthew Mead)
Recipe: Egg-topped roasted squash bridges winter to summer
Cooking on a deadline » Roasted butternut squash is just too good to only be served in winter.
First Published Apr 09 2014 01:01 am • Last Updated Apr 09 2014 01:01 am

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.

At a glance

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.

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 degrees.

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.

To make the seasoning blend, in a small, dry skillet over low heat, combine the peppercorns with the sesame, cumin, coriander and fennel seeds. Toast, stirring, just until fragrant, about 1 minute. Transfer to a spice grinder or mortar and pestle and let cool. Once cool, grind until fine. Mix in the salt and lemon zest. Set aside.

Once the squash has roasted, divide it between 4 serving plates. Carefully peel the eggs and set one in the center of each serving. Sprinkle the squash and egg with the seasoning blend. Accompany with tzatziki on the side of the plate. Use a fork to break the white of each egg and allow the yolk to spill onto the squash just before serving.

Start to finish » 30 minutes

Servings » 4

Nutrition information per serving » 310 calories; 110 calories from fat (35 percent of total calories); 13 g fat (2 g saturated; 0 g trans fats); 180 mg cholesterol; 43 g carbohydrate; 8 g fiber; 9 g sugar; 11 g protein; 570 mg sodium.

Join the Discussion
Post a Comment

It caramelizes the natural sugars, making the vegetable deliciously sweet. But at the same time, it’s also deeply 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.




Copyright 2014 The Salt Lake Tribune. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

Top Reader Comments Read All Comments Post a Comment
Click here to read all comments   Click here to post a comment


About Reader Comments


Reader comments on sltrib.com are the opinions of the writer, not The Salt Lake Tribune. We will delete comments containing obscenities, personal attacks and inappropriate or offensive remarks. Flagrant or repeat violators will be banned. If you see an objectionable comment, please alert us by clicking the arrow on the upper right side of the comment and selecting "Flag comment as inappropriate". If you've recently registered with Disqus or aren't seeing your comments immediately, you may need to verify your email address. To do so, visit disqus.com/account.
See more about comments here.
Staying Connected
Videos
Jobs
Contests and Promotions
  • Search Obituaries
  • Place an Obituary

  • Search Cars
  • Search Homes
  • Search Jobs
  • Search Marketplace
  • Search Legal Notices

  • Other Services
  • Advertise With Us
  • Subscribe to the Newspaper
  • Access your e-Edition
  • Frequently Asked Questions
  • Contact a newsroom staff member
  • Access the Trib Archives
  • Privacy Policy
  • Missing your paper? Need to place your paper on vacation hold? For this and any other subscription related needs, click here or call 801.204.6100.