Delicata Squash and Eggs

Delicata Squash & Fried Eggs

Roasted or sautéed delicata squash & onions makes a perfect nest underneath a pair of fried eggs. This dish was cooked by Chef Katie Grebow at our Saturday CSA cooking demo 2014.



  • 2 Delicata squash-sliced
  • 2 Eggs-fried
  • 1 Onion-sliced into wedges
  • 1/2 Fennel bulb-sliced into wedges (optional)
  • Cilantro-chopped
  • Olive oil or butter


  1. Wash and cut ends off of each delicata squash.  Peel skin off and take seeds out. Slice into ½ inch pieces. Peel and cut onions into ½ inch wedges. Cut fennel bulb into 1/2" wedges if using.
  2. Roast vegetables on the grill or in the oven with olive oil or butter for 10 -15 min until tender.
  3. Place fried eggs on top of the vegetables and sprinkle generously with cilantro.
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