If you are like me, fall is one of my favorite seasons of the year. I can’t wait to get my hands on fall vegetables.
This Roasted cherry tomatoes with garlic, balsamic vinegar, thyme, and olive oil pair beautifully with caramelized savory squash. As they roast in the oven, their flavor intensifies. They come out of the oven sweet, tangy, and with a deep flavor that’s almost wine-ish. The poached egg takes this dish to the next level. I used fresh duck eggs from my friend’s farm, Red Beard’s Farm. Duck eggs are pretty much just like chicken eggs, except they are larger and richer. You can use regular eggs, of course.
INGREDIENTS
For the squash:
- 2.2 lbs acorn squash, about 3
- ⅔ tsp coarse sea salt, or to taste
- ¼ tsp ground black pepper
- 4 tbsp olive oil
For the tomatoes:
- 1 lb. cherry tomatoes
- 2 tbsp olive oil
- 1 garlic clove, grated
- 1 tbsp balsamic vinegar
- ½ tsp coarse sea salt
- ¼ tsp ground black pepper
- ½ tsp fresh thyme
For the poached eggs:
- 4-6 whole eggs
- 1 tsp apple cider vinegar, or white wine vinegar
- Fresh thyme, garnish
INSTRUCTIONS
Preheat the oven to 425F
For the squash:
Scrub the squash clean, pat dry, and cut into ½-inch rounds (length-wise).
Scoop out the seeds and remove the stringy parts.
Line a large baking sheet with parchment. Spread the squash out in a single layer over the sheet. Drizzle olive oil, salt and pepper over the squash. Coat well.
Bake in a middle rack for about 20 minutes and flip the rinds to bake 8-10 minutes extra.
For the tomatoes:
Place the tomatoes in a baking dish.
Add the ingredients from oil to thyme.
Stir to coat well.
Roast until the tomatoes are soft and beginning to burst, about 20 minutes.
For the poached eggs:
Bring the water to a boil in a saucepan.
Add the vinegar. Turn heat down to a simmer.
Crack an egg into a small bowl. Stir the water with a wooden spoon to get it spinning in one direction.
Gently lower the egg into the water.
Cook for 5 minutes and remove with a slotted spoon.
Reheat with other eggs.
To serve:
Arrange 3-4 squash rinds to each serving plate or shallow bowl.
Divide the tomatoes among plates and drizzle with the cooking juices.
Place the poached eggs on top.
Garnish with a drizzle of olive oil, a few sprigs of thyme, and salt.
