Mini Squash Pots

Please rate this

0 1 2 3 4 5
1 Rating
Leave a Rating
Your Rating:


4 small Buttercup/Kabocha squash, pie pumpkin or acorn squash (about 850 g each and 6 inches (15 cm) wide)
12 egg divided
1/2 cup chicken broth
3 cup 1/2 inch (1 cm) cubed day-old bread (French or Italian loaf)
1 cup chopped mild semi-dry cured chorizo sausage
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced Oka cheese
1 tbsp dried Italian herb seasoning
microgreens or black pepper to garnish
Nutritional Facts
Amount Per Serving
630 Calories
40 g
30 g
54 g


1. Preheat oven to 400°F (200°C).

2. Prick squash or pumpkins with a paring knife.  Microwave each for 3 minutes on high power. Slice 1½-inch (4 cm) off the top; remove seeds and stringy pulp from squash. Arrange squash and tops on a large parchment paper-lined baking sheet.

3. 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.

4. Remove from oven and top each squash with 1 egg. Bake for 10 minutes, until whites are set and yolks are still runny or until desired doneness.

5. Garnish with microgreens and pepper to taste. Serve with squash tops propped on the side.

Tip: Increase or decrease cooking time if using larger or smaller squash/pumpkins.

Tip: Break each egg into a small bowl before adding to top of each squash to prevent shells from getting into your mixture.