Settle into fall weather with mini squash pots

Name: Mini squash pots
Yield: Serves 4
Ingredients: 4 small buttercup, kabocha, pie pumpkin or acorn squash (about 850 g each and 6 inches wide)12 eggs, divided½ cup chicken broth3 cups day-old bread, cut into ½-inch cubes (French or Italian loaf)1 cup chopped mild semi-dry cured chorizo sausage½ cup diced onion½ cup diced celery½ cup diced Oka cheese1 Tbsp dried Italian herb seasoningMicrogreens and black pepper to garnish

Made with fresh, delicious and nutritious eggs from Ontario farms, these squash pots are perfect for fall and celebrating World Egg Day on October 14.

Published: Tuesday 11th October 2022

Lunch

In order for us to make informed choices at the grocery store, it’s more important than ever to understand how our food gets to our plates. With so many Canadians living in big cities, that can be tough — but when you choose Ontario eggs, you don’t ever have to worry about getting fresh, healthy products that come from a real farm to feed you and your family.

Eggs are a natural, whole food that is incredibly versatile for any meal. Always fresh, they make their way from a farm to grocery store shelves in just four to seven days. Each egg contains six grams of protein and only 70 calories, so you can feel good about what you eat. Did you know that the colour of the yolk can vary depending on what a hen is fed? A hen's diet that’s rich in corn will produce a bright yellow yolk, while a wheat-based diet will result in a pale yellow yolk. And the best part is yolk colour does not impact nutritional value.

Of course, Ontario eggs are delicious and nutritious — but there’s more to what makes them a great choice than just their flavour. All egg farms in Ontario are regulated and routinely inspected as part of national on-farm food safety and animal welfare programs. Ontario egg farmers are proud to meet world-class standards for animal care and on-farm food safety.

So, how do you make sure you’re getting your hands on high-quality Ontario eggs? At your local grocery store, look for cartons with the Canada Grade A or Egg Quality Assurance symbol to ensure you are purchasing farm-fresh, Canada Grade A eggs. By choosing Ontario eggs, you’ll have an amazing selection — from classic white and brown eggs, free range and free run, to Omega-3 and vitamin enriched, you’ll be able to pick the best eggs for you at the grocery store.

Fresh Ontario eggs, from farmers across the province, are always easy to find at your local grocery store. To learn what makes Ontario eggs such a great choice, visit getcracking.ca. For more recipe inspiration, visit getcracking.ca/recipes.

Mini squash pots

Serves 4

Preparation time 40 minutes

Cooking time 50 minutes

Ingredients

4 small buttercup, kabocha, pie pumpkin or acorn squash (about 850 g each and 6 inches wide)
12 eggs, divided
½ cup chicken broth
3 cups day-old bread, cut into ½-inch cubes (French or Italian loaf)
1 cup chopped mild semi-dry cured chorizo sausage
½ cup diced onion
½ cup diced celery
½ cup diced Oka cheese
1 Tbsp dried Italian herb seasoning
Microgreens and black pepper to garnish

Method

Preheat oven to 400 F (200 C).
Prick squash or pumpkins with a paring knife. Microwave each for 3 minutes on high power. Slice 1 ½ inches off the top; remove seeds and stringy pulp from squash. Arrange squash and tops on a large parchment paper-lined baking sheet.
In a large bowl, whisk together 8 eggs and broth. Add bread, chorizo, onion, celery, Oka cheese and herb seasoning, stirring to combine. Divide filling among squash. Bake for 40 minutes or until cooked through.
Remove from oven and top each squash with one egg. Bake for 10 minutes, until whites are set and yolks are still runny, or until desired doneness.
Garnish with microgreens and pepper, to taste. Serve with squash tops propped on the side.