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Baked winter squash with bacon, mushroom and egg
Introduce
Chef :
Emma-JaneBaked winter squash with bacon, mushroom and egg
Winter squash comes in so many different sizes and types it's hard not to pass them in the grocer's without picking up a few to try.
Cooking instructions
* Step 1
Slice squash in half to make two "cups". If they don't sit flat then trim a small piece of the bottom to stabilise them. Remove the seeds and score the flesh. Scoring the fresh and detaching it from its shell will allow the mixture and egg to get into all the spaces and for the squash to cook quicker.
* Step 2
Preheat oven to 180c.
* Step 3
In a small pan, lightly fry lardons and sliced mushrooms to remove most of the water before placing in the squash.
* Step 4
Scoop the bacon and mushroom mixture into your two squash cups. Add cheese of choice and season with chilli and thyme.
* Step 5
Crack an egg into each cup, gently moving the mixture with a knife to allow the egg to get into all the spaces whilst keeping the yolk intact.
* Step 6
Bake in the oven for 35 minutes or until the egg is well done.
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