FALL HARVEST RECIPE

A comfortable fall recipe from our kitchen to yours. 

Ingredients

• 1 Acorn Squash
• 2 TBS Butter
• 2 Eggs
• 2 TBS Heavy Cream
• 2 TBS Shredded Gruyere cheese
• Thyme as needed
• 2 Eggs
• 2 Pieces of Toast
• 1 Acorn Squash (halved, seeds removed)
• Olive oil, salt, pepper as needed

Directions

• Begin by preheating the oven to 400°F.
• Rub halved and seeded Acorn squash with olive oil, salt and pepper
• Place on a baking sheet and roast until tender
• Place one teaspoon of butter in each half of squash
• Crack one egg into the center of each half of acorn squash
• Add 1 tablespoon of cream onto each egg
• Sprinkle with gruyere cheese and fresh thyme
• Return to the oven for 7 to 10 minutes until egg is cooked to your desired likeness
• Serve immediately with toast

Enjoy!

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