Bacon-and-egg butternut squash recipe

Ingredients

• 1 butternut squash (about 1½ pounds), unpeeled and cut into quarters lengthwise
• 2 tablespoons olive oil
• Kosher salt and black pepper
• 4 slices bacon
• 4 large eggs
• 1 avocado, chopped

1. Toss the squash with the oil; season with ¼ teaspoon each salt and pepper. Roast on a rimmed baking sheet at 400°F until tender, 35 to 45 minutes.
2. Cook the bacon in a large nonstick skillet over medium heat until browned, 6 to 8 minutes; remove and crumble.
3. Add the eggs to the skillet and cook, covered, for 2 to 4 minutes for slightly runny yolks; season with pepper. Serve the squash with the eggs, bacon, and avocado.