Directions

For the Whipped Butternut Squash

• Preheat your oven to 400 degrees Fahrenheit.
• Empty squash onto a cookie sheet.
• Drizzle olive oil all over the squash.
• Sprinkle pumpkin pie spice over the squash.
• Place in oven until squash is fork-tender, approximately 30-40 minutes.
• Scrape the hot squash into the bowl of a food processor.
• Add the yogurt.
• Process until light and whipped.
• Add more yogurt, if needed. Squash texture should be smooth and like mashed potatoes.
• Adjust seasoning, if necessary.

For the Provence Eggs

• In a skillet over medium heat, coated with non-stick cooking spray, begin sautéing diced onions.
• Add Herbs de Provence, fennel seed and salt & pepper.
• When onions are tender, add garlic and saute' for about one more minute.
• Sprinkle the Parmesan cheese over the onions.
• Crack eggs over the cooked onions. Add salt & pepper to the eggs.
• Cover the skillet with a lid.
• Eggs are done when the whites are firm and completely cooked, but the yolks are still soft and just covered over with a white glaze.

Hints

• Buy the squash and onions already diced.
• If you are short on time, place the squash on a microwave-safe plate, add spice and seasoning, cover and microwave for 8-10 minutes, until fork-tender.
• Use a glass lid for the eggs so you can easily watch the eggs for doneness.

Plating

• Spoon the squash in the middle of the plate. Position the eggs over the squash, but allow the squash to be visible. Garnish with fruit and/or fresh herbs.