Using affordable in season produce sometimes takes creativity to get the kids to eat it. Custardy and semisweet, this no sugar added Acorn Squash and Apple Egg Bake will taste more like dessert than breakfast, making it kid friendly.
Yes, it’s so. We’re making an acorn squash and apple egg bake and you’ll like it. This acorn squash recipe is perfect because when you puree and blend the egg and acorn squash together no one would even guess it’s there.
You can even tell them “It’s like custard.” If they ask what that is you can reply, “It’s kind of like pudding.” You get to pack a hearty healthy veggie punch and the kids feel like they’re eating dessert. Win-win. I won’t lie to my kids about what I’m feeding them but I sure will get creative.
Only one kid wasn’t a huge fan and it was simply based on texture. I beat quite a bit of air in it and she felt like it was spongy. After a bout with sponge-like eggs she ate at a hotel, she has just cause. She still ate them. In fact, she had seconds.
- 6 large eggs
- 1 cup mashed acorn squash (approx. 1/2 medium acorn squash)
- 1 cup diced apple
- 1 tablespoon butter
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- Put baking dish in oven with 1 tablespoon butter while you preheat oven to 350 degrees.
- Mix cinnamon and ginger into squash puree.
- Blend eggs and squash together.
- Stir in diced apple.
- Bake 20 minutes.
- *Use baking dish that is 9×9 – 9×13. I use a 9×11 casserole dish I love.
What is your biggest challenge in getting your kids to eat produce?
Need more ideas for acorn squash? How to Use Acorn Squash In or Out of Season