Delightful Comfort food for autumn: soft-poached eggs on a bed of pureed squash

This is Henry talking, with a recipe that Richard taught me.  I love it because it tastes fabulous, yet is simple enough for me to make.  I also love its simplicity: it has only 3 ingredients, and no added flavorings or herbs.  Almost all the “cooking” is done in the garden, so this recipe relies on the quality of the ingredients.

Ingredients to serve 2 people:

  • 1 winter squash such as buttercup, kabocha, or delicata
  • 2 eggs
  • 1/2 cup olive oil

kabocha-in-half2

Instructions for Squash puree:

  • Slice the squash in half and scoop out the seeds with a spoon.  A melon-baller is a particularly handy implement for the purpose.

buttercup-scooped

  • Microwave the squash in a covered pyrex bowl for about 15 minutes.  The covered bowl assures that the squash will steam as well as microwave.
  • The flesh should be tender now–if not, microwave a bit more.  Scoop out the flesh and put in a food processor. This is the hardest step, since it can be painstaking work to separate the tender squash flesh from the hard skin.
  • Spin the squash flesh in the food processor together with 1/2 cup olive oil (more or less to taste). It might take 5-10 minutes to get the squash perfectly smooth.
  • The squash puree will freeze nicely, or can be served right away.  You can always heat it more in the microwave.

Instructions for poached eggs:

  1. Nothing exotic here.  Bring a pot of water to the boil and then turn it down to the lowest heat.  Add 2 eggs, and let them cook for 2 minutes.  They should be cooked, but the yolks still soft.
  2. Spoon out the poached eggs with a slotted spoon onto 2 bowls of pureed squash.  Serve immediately and enjoy. When you eat, the soft yolks will blend nicely with the squash, in a medley of yellowness.  Yum!
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