* 4 slices delicata squash from a large wide squash if possible, cut into 1/2″-thick rings and seeded * 4 eggs * 2 tablespoons olive oil * salt and pepper to taste * fresh chopped parsley for garnish (optional)
**Instructions**
1. Heat the olive oil (2 tablespoons) in a large skillet over medium-high heat. 2. Season each side of the squash rings with salt and pepper. Add the squash to the skillet. 3. Cook the squash on each side for about 5 minutes. Turn the heat down to medium, or medium-low, if it gets too hot and the outside of the squash is cooking too fast. 4. You can cover the skillet to help speed up cooking if you want to. 5. Crack an egg into the hole of each squash ring. Cook for 2-3 minutes, or until the white is set and the yolk is cooked to your liking. 6. Cover the skillet to speed up cooking if you like. 7. Serve, with salt and pepper on top and chopped fresh parsley if you want.
**Note**
* You can use another squash with an edible skin, such as acorn or honeynut, or even the rings of a very large zucchini or summer squash.
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**Credit For This Recipe Goes To** [**Elizabeth Lindemann**](https://www.bowlofdelicious.com/delicata-squash-egg-cups/)
Serves 4
**Ingredients**
* 4 slices delicata squash from a large wide squash if possible, cut into 1/2″-thick rings and seeded
* 4 eggs
* 2 tablespoons olive oil
* salt and pepper to taste
* fresh chopped parsley for garnish (optional)
**Instructions**
1. Heat the olive oil (2 tablespoons) in a large skillet over medium-high heat.
2. Season each side of the squash rings with salt and pepper. Add the squash to the skillet.
3. Cook the squash on each side for about 5 minutes. Turn the heat down to medium, or medium-low, if it gets too hot and the outside of the squash is cooking too fast.
4. You can cover the skillet to help speed up cooking if you want to.
5. Crack an egg into the hole of each squash ring. Cook for 2-3 minutes, or until the white is set and the yolk is cooked to your liking.
6. Cover the skillet to speed up cooking if you like.
7. Serve, with salt and pepper on top and chopped fresh parsley if you want.
**Note**
* You can use another squash with an edible skin, such as acorn or honeynut, or even the rings of a very large zucchini or summer squash.