Autumn Breakfast: Scrambled Eggs with Honeynut Squash

Source

[Recipe here originally]
We found these stout honeynut squash while grocery shopping and decided to prepare a simple autumn breakfast of scrambled eggs with honeynut squash. It’s easy to prepare, super filling, and looks simply beautiful on a plate. If you can’t find honeynut squash, acorn or small butternut squash will suffice!
If you feel like adding an extra textural element, you can rinse and dry off the seeds of the honeynut squash and toss with oil, salt, pepper, and cayenne powder and then roast for 10 minutes with the squash. They will become crispy and flavorful and a perfect topping for the dish!
#Grade
Serves: 4
Cost: $
Skill Level: Easy
Time to Make: 35 minutes (15 minutes inactive)
#Ingredients for Simple Autumn Breakfast: Scrambled Eggs with Honeynut Squash
2 honeynut squash
1 tablespoon oil
2 tablespoons butter
6 eggs
¼ cup heavy cream (or milk)
Salt, pepper, paprika, and cayenne powder to taste
Fresh chopped parsley, optional, for serving
#Method
**Prepare the Squash:**
Preheat oven to 425ºF. Trim the tops from the squash and cut them in half lengthwise. Scoop out and discard the seeds. Transfer to a baking sheet and drizzle all over with the oil. Season with salt, pepper, paprika, and a dash of cayenne powder. Transfer to the oven and roast for 20-25 minutes. Transfer to the broiler and broil for 5-8 minutes more or until beginning to char around the edges.
**Prepare the Scrambled Eggs:**
Once the squash is under the broiler, prepare the eggs. Crack the eggs into a bowl and add the heavy cream and season with salt, pepper, paprika, and a dash of cayenne powder if desired. Whisk until desired consistency is reached. I prefer to whisk until smooth for light, airy curds.
**Fry the Eggs:**
Heat the butter in a skillet over medium heat until melted and froth. Pour in the eggs and allow them to set for about 1 minute until just beginning to set. Use a spatula and pull the eggs toward you and allow them to set for another 10-15 seconds. Continue the process of gently pulling and folding for another 3-4 minutes. Do not over-mix the eggs. After about 4 minutes, turn the heat off and give the eggs one more gentle fold.
**To Serve:**
Arrange the squash on a serving platter and spoon the scrambled eggs on top. Sprinkle with fresh parsley and paprika if desired. Enjoy!