Dumpling Squash & Baked Eggs

Dumpling Squash & Baked Eggs

Well my friends, the season of the squash continues on in my kitchen. I currently have no less than 3 different varieties of the veg sitting on my counter at this very moment. But I'm not complaining, it's simply one of the "side effects" of trying to eat mainly local produce..in Canada..in the fall/winter. 

Squash are versatile, healthy and delicious so I haven't minded eating them a few times a week. The tricky part is thinking of new ways to eat them! 

On this particular morning I was looking at my dumpling squash thinking "I want to eat you but I don't know how". My mind then wandered over to the beautiful heritage eggs I had also recently picked up from the Farmer's Market and I thought "what came first, the egg or the squash?" I didn't actually think that. But I did think that 1. I love eggs and 2. I want to eat that squash so let's combine them! (You may send my Nobel Prize in the mail, thx).

This recipe is simple and great for a weekend morning, or a morning when you have some time to kill as the squash roasts. I highly recommend occupying this time drinking a hot mug of tea while reading a book. 

As always, try and ensure all of your ingredients are organic! Ain't nobody got time for pesticides. 


DUMPLING SQUASH & BAKED EGG RECIPE (serves 2, or 1 very hungry person)

Prep Time: 10 minutes   Cook Time: 30-35 minutes


  • 1 medium size dumpling squash

  • 2 eggs

  • 1/2 a yellow onion, sliced

  • 2 tbsp olive oil

  • 1 1/2 tbsp grainy dijon mustard (I use KOZLIK'S! Toronto based and all natural)

  • 1/4 chopped fresh herbs such as parsley or cilantro

  • sea salt, pepper, turmeric and chili flakes to taste


  1. Preheat oven to 375F. Slice squash in half so the top half with the stem is one squash boat and the bottom half the other

  2. Scoop out squash seeds (Bonus points if you rinse and roast 'em!)

  3. Brush both cut sides of squash and cavities with the olive oil, sprinkle with some sea salt and turmeric

  4. Place cut sides down on a baking tray and roast in the oven for about 20 minutes or until squash is tender

  5. While the squash is roasting, slice up and sautee the onions in olive oil in a medium-hot cast iron pan until caramelized. Set aside

  6. Remove squash from oven and spread the mustard into the squash cavities

  7. Crack an egg into each squash. Return to oven and bake until egg whites are opaque and firm (about 10 minutes)

  8. Once eggs are set, remove from oven. Top with caramelized onions, chopped herbs and sea salt, pepper and chili flakes

  9. EAT


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