These baked eggs in mini pumpkins from Chowhound video producer Olivia Geyelin are the ultimate fall breakfast, even before you get to the bacon butternut squash hash with rosemary or sage on the side.
Stuffed Pumpkins: Simple Yet Stunning
If you’re looking for an adorable but easy way to impress someone (whether your kids, your SO, your social media followers, or just to treat yourself), making edible bowls from mini pumpkins is the perfect fall mini project. As Olivia demonstrates, all you need is a sharp knife and a sheet pan:
You can stuff them with pretty much anything you like; wild rice or whole grains plus nuts, cranberries, shallots, and sausage—real or faux—is a great dinner option (or spoon in anything else you might put in stuffed roasted squash).
Nordic Ware Naturals Baker's Half Sheet Pan, $14 from Walmart
When you’re picking out your pumpkin, you don’t want one of those truly tiny ones you tend to set out on your mantel or bookcase for decoration. Look for small round pumpkins about four inches in diameter for your edible bowls. They may be labeled sugar pumpkins or pie pumpkins.
Everything cooks together on a single sheet pan, so be sure to cut your butternut and bacon into fairly small pieces; if the squash isn’t done by the time your pumpkins are, just take those out and set aside while you finish cooking the hash. Put the lids on the pumpkins (with the eggs inside) and they should stay warm for a few minutes longer while the hash finishes up.
8-Inch Chef's Knife, $89 from Made In
You can use fresh rosemary or sage, or a mix of both; just remember that they each have a strong flavor, so a little goes a long way—and you want to mince them finely so they’re evenly distributed in your dish.
Related Reading: How to Grow a Fall Herb Garden
Mini Pumpkin Baked Eggs Recipe
Feel free to tweak the spices and seasonings depending on your personal tastes. And while we recommend red kuri as another tasty alternative to butternut, keep an eye out for other winter squash types you might want to try.
- 4 mini pumpkins (4 inch diameter)
- 1 medium red kuri or butternut squash
- ½ cup onion, minced
- 4 ounces bacon, diced
- ½ cup vegetable oil
- ¼ cup balsamic vinegar
- 2 teaspoons red chile flakes
- 2 cloves garlic, minced
- 2 tablespoons fresh sage or rosemary, minced
- Kosher salt
- Fresh cracked black pepper
- 4 large eggs
- A pinch of smoked paprika
- 4 sprigs of rosemary
- Preheat the oven to 375°F.
- Cut the bottom off of the mini pumpkins so that they form a bowl deep enough to hold the egg but shallow enough for the egg to sit at the surface (aka, not too deep).
- Scoop out the seeds and use a spoon to scrape away any of the membrane to make a nice smooth bowl. Cover the stems with foil so they don't burn. Place the pumpkin halves on a foil-lined baking sheet, cut side down. Set aside.
- Cut the butternut squash into sections. Remove the seeds and stem. Peel the squash and dice it into ½ inch pieces (depending on the size of the squash, you may only need about half for this recipe).
- In a large bowl, mix the diced squash with the finely diced onion and diced bacon.
- In another bowl, whisk together the vegetable oil, balsamic vinegar, chile flakes, and garlic.
- Pour the vinaigrette over the squash mixture a little at a time, leaving some of the vinaigrette behind to brush on the pumpkins later, and toss until the squash is well coated. Sprinkle with fresh minced rosemary or sage and toss again. Generously season with salt and pepper.
- Turn the squash mixture out onto the foil-covered baking sheet and spread out in an even layer.
- Bake the pumpkins and the squash together for 8 minutes. Remove from the oven. Quickly brush the inside of the pumpkins with a little of the leftover vinaigrette and season with salt and pepper. Crack one egg into the center of each pumpkin.
- Return the baking sheet to the oven before the pumpkins cool down and continue baking until the eggs are sunny side up, or set whites with runny yolk, about 6 to 8 minutes (check after 4 minutes and keep a close eye on them).
- Remove the pumpkins and the bacon and roasted squash hash from the oven, the eggs will continue to cook a little bit more inside the hot pumpkins.
- To serve, spoon the hash onto plates and place the pumpkins in the center. Lean one top of a pumpkin on each pumpkin, or next to them.
- Sprinkle each egg with a little salt, pepper, and smoked paprika and place a sprig of rosemary next to each mini pumpkin for decoration and extra fall aroma.
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Header image courtesy of Olivia Geyelin