As I mentioned in my previous post, Cooking Secrets of Adulthood, roasted vegetables make for an excellent breakfast. One of my favorite such breakfasts are roasted halves of small squash, like acorn, delicata, and buttercup. The squash are tasty enough on their own with a little maple syrup, or they can serve as a bowl for more substantial fillings, like porridge or yogurt and granola. I find warm squash in the morning to be a soothing start to the day and often easier to digest than my usual toast.
Because I could never hack open a squash pre-coffee, I tend to roast a few small squash on Sundays and refrigerate them to use through the week. Then I simply rewarm them in the toaster oven as my coffee drips into the Chemex. If I have a little extra time, I’ll bake an egg right in the cavity. (Think of this as a gluten-free egg in a hole.) I wrote up my method for the baked eggs below, but first, a few more topping and serving ideas for your squash halves.
- Brush with maple syrup and dust with sesame seeds.
- Put some wilted greens or other cooked mushrooms in the squash halves under the egg before you bake them.
- Grate Parmigiano-Reggiana cheese over the squash before you re-warm.
- Fill with warm lightly buttered farro, quinoa, or millet and top with sliced almonds and berries or crumbled bacon.
- Drizzle with honey and sprinkle with pomegranate seeds and chopped pistachios.