Thanksgiving Brunch Skillet with Squash, Sage and Cranberries

A skillet full of roasted Hokkaido squash, sage and onions, with eggs sliding into it, plus tart-sweet cranberries and maple syrup. An autumnal Thanksgiving brunch that can be made in one pan.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 600 g Hokkaido squash
• 1 pc red onion
• 2 tbsp olive oil
• 8 pc fresh sage leaves
• 1 tsp thyme, dried
• 8 pc eggs
• 40 g dried cranberries
• 1 tbsp maple syrup
• 30 g walnuts
• 4 pc slices whole grain bread
• 150 g Greek yogurt
• salt
• pepper

Method

1. Preheat the oven to 200 °C conventional heat. Toast the walnuts in a small dry pan for a few minutes until golden brown, then remove and chop roughly.
2. Wash the squash, remove the seeds and cut into wedges or cubes about 1 cm thick; the skin can stay on. Spread on a baking sheet with 1 tbsp olive oil, salt and pepper, and roast for 20 minutes until soft and nicely browned.
3. Slice the onion into thin rings. Heat 1 tbsp olive oil in a large ovenproof skillet, sauté the onion over medium heat for 5 to 6 minutes until translucent, and briefly fry the sage leaves along with it.
4. Add the roasted squash, cranberries and thyme to the pan, season with salt and pepper, and drizzle the maple syrup over everything.
5. Press eight wells into the squash mixture with a spoon and slide an egg into each. Place the skillet in the oven for 8 to 10 minutes, until the egg whites are set but the yolks are still soft.
6. Toast the whole grain bread. Sprinkle the walnuts over the skillet, serve the yogurt alongside, and enjoy everything straight from the pan with the bread.