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Prep
Difficulty
Easy
Time
Estimate
over 1 hour
Start by roasting the squash to make the puree if you have not already done so. The rest of the process should be less than 45 minutes. Prepare the vegetables and egg bake ingredients. Using the same oven temperature as the Squash-Egg Bakes, he sweet potatoes can be roasted first, the egg bakes can follow 10 minutes after and then immediately work on cooking up the beets. Everything should be ready at the same time.
Do you have a huge, fabulous squash sitting on your table longing to be enjoyed? Roast it all at once, then puree it in a blender or food processor. Use any size squash in this recipe as a base to roast and puree it for other uses— anytime pureed squash or canned pumpkin is called for.
Butter is browned and scented with sage to become the base flavor to these individual egg bakes. The original recipe serves only one, but multiply it to serve the exact number in your crowd.
Roasting sweet potatoes makes them taste like candy. Slightly crispy edges with a soft, melting interior.
Pan seared beets are simmered in orange juice until they sweeten up and have a gooey sauce surrounding them.
