Acorn Squash Cocotte with Sage Brown Butter
There is so much to be thankful for this Fall!
This recipe for acorn squash cocotte is simple and delightful, perfect on its own or as an appetizer. We paired this dish with our Chardonnay 22 and nuances 22. Both very good, we couldn’t choose.
Let us know which one you prefer.
Ingredients
- 1 acorn squash
- 4 eggs
- 2 Tbsp butter
- 1 Tbsp chopped sage - chopped
- 1 tsp lemon zest
- olive oil
- salt and pepper
Directions
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Prepare acorn squash by cutting it in two and scoop out the seeds. Cut into 1 inch rings. Depending on the size of your squash you might be able to cut 4 slices.
Place slices on the baking sheet. Brush them with olive oil and season with salt and pepper. Bake for approximately 15 minutes or until tender when pierced with a fork.
Remove from oven and carefully crack an egg in the centre of each acorn squash ring. Return baking sheet to oven and bake for 10 minutes more or until the yolks reach your desired hardness.
While the eggs cocotte are cooking, prepare the sage brown butter. Melt the butter in a small saucepan, add the sage and the lemon zest. Let it simmer for 2-3 minutes until golden and smells nutty. Remove from heat.
Remove the squash from the oven when finished cooking. Transfer them to a plate and drizzle each slice with sage brown butter. Serve with some sourdough bread.
Bon appétit!