From above, you see half of a delightfully roasted winter squash filled with a shiny sunny-side-up egg in its hollow center. It's sitting on a bed of vibrant green arugula salad, sprinkled with feta crumbles and walnut chunks. Drizzles of balsamic reduction and brown butter hollandaise swirled around complete the picture-perfect brunch.

Roasted Winter Squash with Sunny-Side-Up Egg & Arugula Salad

Name: Roasted Winter Squash with Sunny-Side-Up Egg & Arugula Salad
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 1 winter squash halved and seeds removed; 2 large eggs; 2 cups arugula; 1/2 cup feta cheese crumbled; 1/4 cup walnuts chopped; 1 tablespoon balsamic reduction; 1 For Hollandaise Sauce 2 egg yolks, 1 tablespoon lemon juice, 1/2 cup unsalted butter, melted, pinch of cayenne pepper; 1 tablespoon olive oil; to taste salt; to taste pepper

Seasonal squash brunch with a sunny charm.

Category Brunch

Prep 20 minutes

Cook 45 minutes

Style American

Technique Roasting

Diet Friendly Vegetarian

Daily recipe · February 07, 2026

A little about this dish

For a delightful twist on brunch, we're highlighting the subtle sweetness and hearty texture of winter squash. This recipe blends modern flavors into a comforting dish, perfect for a wintery day.

Ingredients (for 2)

1 winter squash — 1 — halved and seeds removed
Large eggs — 2
Arugula — 2 cups
Feta cheese — 1/2 cup — crumbled
Walnuts — 1/4 cup — chopped
Balsamic reduction — 1 tablespoon
For hollandaise sauce — 1 — 2 egg yolks, 1 tablespoon lemon juice, 1/2 cup unsalted butter, melted, pinch of cayenne pepper
Olive oil — 1 tablespoon
Salt — to taste
Pepper — to taste

Preparation

Step 1 — 🥔 🔥 🕓

Preheat the oven to 375°F. Brush the squash halves with olive oil, sprinkle with salt and pepper, and place them cut-side down on a baking sheet. Roast until they're tender, about 45 minutes.
Step 2 — 🥚 💧 🔥

Poach the eggs to your desired level of doneness, starting about 10 minutes before the squash finishes roasting.
Step 3 — 🦴 🍋 💧

Whisk the egg yolks, lemon juice, and cayenne in a heatproof bowl. Set the bowl over barely simmering water and gradually drizzle in the melted butter, while continually whisking, until the sauce has thickened.
Step 4 — 🥗 🧂 💧

Toss the arugula, feta, and chopped walnuts with a drizzle of olive oil and a pinch of salt. Set it aside for the moment.
Step 5 — 🍲 🥚 🍽️

Turn the roasted squash so they are cut-side up. Carefully slide a poached egg into each squash half. Drizzle with hollandaise sauce and top with the arugula salad. Finish with a swirl of balsamic reduction.

A final fox tip

This recipe is fantastic for customization. You can switch out the arugula for kale or spinach, use different nuts, or even add some crispy bacon for a non-vegetarian version. Plus, kids will love to help wash the greens and whisk the eggs for the hollandaise sauce. Enjoy!