Past Recipes
Baked Eggs and Delicata Squash

Baked Eggs and Delicata Squash with Quinoa, Goat Cheese, and Candied Pecans

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Recipe Details

Story

We’re putting seasonal delicata squash to use as a vessel in our latest recipe for baked eggs. The eggs are cracked directly in the center of each squash ring, then slid into the oven with sweet potatoes. It’s all served over fluffy quinoa, perfect for soaking up the runny yolks, and finished with fresh arugula, creamy goat cheese, and pumpkin-spiced candied pecans for a truly fall-inspired dish.

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Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 830
  • Protein 26g
  • Total Carb 92g
  • Total Fat 42g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • quinoa and ancient grains
    1/2 cup
    quinoa and ancient grains
  • dried mixed berries
    3 tablespoons
    dried mixed berries
  • delicata squash
    1
    delicata squash
  • sweet potato
    1
    sweet potato
  • Champagne vinegar
    1 tablespoon
    Champagne vinegar
  • baby arugula
    4 ounces
    baby arugula
  • chopped pecans
    3 tablespoons
    chopped pecans
  • maple sugar
    1 tablespoon
    maple sugar
  • pumpkin pie spice
    1/2 teaspoon
    pumpkin pie spice
  • eggs
    6
    eggs
  • goat cheese
    1 ounce
    goat cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • aluminum foil
  • baking sheet
  • 8" small nonstick pan

Cooking Steps

  1. Cook quinoa

    Cook quinoa

    Preheat oven to 450°F. In a small pot, combine quinoa, 1 cup water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover pot, and simmer until water is absorbed and quinoa is tender, about 15 minutes. Remove pot from heat, stir in dried mixed berries and let stand, still covered, for 10 minutes.

  2. Prepare ingredients

    Prepare ingredients

    While quinoa cooks, rinse all produce. Slice squash crosswise into ½–inch thick rings (enough to yield at least 4 rings), discarding ends. Using a spoon, scoop out and discard seeds from squash. Halve sweet potato lengthwise, then cut crosswise into ¼-inch half-moons. Line a baking sheet with aluminum foil.

  3. Roast vegetables

    Roast vegetables

    On prepared sheet, toss squash and sweet potato with 1½ tablespoons olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer; roast until beginning to soften, 12 minutes. Meanwhile, in a large bowl, whisk together Champagne vinegar, 2 tablespoons olive oil, ⅛ teaspoon salt, and pepper. Pat arugula dry with paper towel; add to bowl with vinaigrette, waiting to toss until ready to serve.

  4. Candy pecans

    Candy pecans

    While vegetables roast, place pecans in a small nonstick pan over medium-high heat. Toast, stirring, until light golden, 1-2 minutes. Add maple sugar; cook, stirring frequently, until sugar begins to melt and cling to pecans, 2-3 minutes. Season with pumpkin pie spice, ⅛ teaspoon salt, and pepper and cook, stirring vigorously, 30 seconds more. Remove pan from heat. Transfer candied pecans to a plate; set aside for serving.

  5. Bake eggs

    Bake eggs

    Once softened, remove roasted squash and sweet potatoes from oven. Carefully crack 4 eggs into the center of 4 squash rings—don't worry if the whites spill over; the goal is just to get the yolk in the center. Season with a pinch of salt and pepper as desired. Carefully return baking sheet to oven; continue baking until squash and sweet potatoes are tender and egg whites are just set, 6-8 minutes more.

  6. Plate baked eggs

    Plate baked eggs

    Divide quinoa between serving bowls. Toss arugula in vinaigrette, then add to bowls. Top with roasted sweet potatoes, delicata squash, and baked eggs. Crumble goat cheese and scatter over top, then garnish with candied pecans. Dig in!

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