The temperatures have been dropping lately and I'm sad to say that I've actually begun to start needing gloves when I go outside in the mornings. Depressing, I know, but the warm weather for so long was too good to be true.
Candy has been on unlimited supply lately at the office, with all of the authors sending over gifts. Every day new trays of Godiva chocolates and artisan caramel corn pops up on the communal snack table and I seem to be finding myself a permanent fixture there as well. Tonight is our work holiday party and I'm guessing there will be a lot of cheese and wine involved. Although I'm looking forward to Christmas (and say that this is one of my favorite times of year), I kind of can't wait to start eating healthily again, or at least making a concerted effort.
I've been all over squash lately, especially delicata squash. When I saw these pretty acorn squashes at the market the other week I needed them. Instead of just roasting them I decided to make them into little baskets to hold warm ricotta and eggs. Because more eggs and cheese is never a bad thing...
Baked Egg & Ricotta Acorn Squash
Preheat oven to 375 degrees F. Drizzle olive oil over cleaned acorn squash and sprinkle with salt and pepper. Place squash in a baking dish and and bake in oven for 30-40 minutes, until they are browned and soft, but not mushy.
Remove squash from the oven and fill halfway with ricotta cheese. Crack an egg into each half as well and season with salt and pepper. Bake for 5-7 more minutes, until the egg is cooked but the yolk is still runny.
Take them out of the oven. Garnish with chives, and roasted pumpkin seeds, and serve warm.
*To roast pumpkin seeds, clean seeds and place on parchment lined baking sheet. Drizzle with olive oil and spices and bake at 375 for 10-15 minutes until browned.
- 2 acorn squash, cut in half and de-seeded (but keep the seeds and roast them!)
- 1/2 c. olive oil
- 1 c. ricotta cheese
- 4 eggs
- fresh chives, chopped
- salt and pepper to taste