Baked Eggs and Delicata Squash with Quinoa, Goat Cheese, and Candied Pecans
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Ingredients & Equipment
What we send
- 1/2 cupquinoa and ancient grains
- 3 tablespoonsdried mixed berries
- 1delicata squash
- 1sweet potato
- 1 tablespoonChampagne vinegar
- 4 ouncesbaby arugula
- 3 tablespoonschopped pecans
- 1 tablespoonmaple sugar
- 1/2 teaspoonpumpkin pie spice
- 1 ouncegoat cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 6" small pot with lid
- aluminum foil
- baking sheet
- 8" small nonstick pan
- Tree Nuts
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.
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.
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.
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.
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.
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!