Squash "Toad in the Hole" over Arugula
Serves: 2-4
  • - 1 large carnival squash (or delicata squash), well washed
  • - 1 tablespoon extra virgin olive oil or avocado oil, plus 2 teaspoons
  • - 4 pastured organic eggs
  • - salt and pepper to taste
  • - 4 large handfuls washed and dried arugula
  • - 2 teaspoons organic white wine vinegar
  1. Preheat oven to 350℉. Rub or brush 1 tablespoon olive or avocado oil evenly on rimmed baking sheet.
  2. Trim ends of squash. Cut squash into 4 equal rings (about ⅓-1/2” each). Remove loose pulp and seeds from the center of each ring. Place rings on baking sheet. Turn over once or twice to coat in oil and find the side that sits most flat on the surface of the pan. Once you have found the side the sits the flattest, turn over the ring to the opposite side. Sprinkle with salt and pepper. Place in oven and bake for 10 minutes. Remove from oven and turn squash pieces over to their flattest side. Carefully break an egg into the center of each ring. Season with salt and pepper. Carefully return the pan back to the oven and bake an additional 8-10 minutes or until the egg is done to your liking. Remove pan from oven.
  3. Meanwhile, toss arugula in a medium bowl with two teaspoons extra virgin olive oil (or avocado oil) and two teaspoons white wine vinegar until well coated. Season to taste with salt and pepper and toss well. Divide arugula between two plates.
  4. Using a thin spatula, carefully lift each toad in the hole atop arugula. Serve immediately.
Recipe by Holcomb Farm at http://holcombfarm.org/lemongrass/