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
Cuisine: American
Ingredients: 1 winter squash, 1 halved and seeds removed; large eggs, 2 none; arugula, 2 cups none; feta cheese, 1/2 cup crumbled; walnuts, 1/4 cup chopped; balsamic reduction, 1 tablespoon none; 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 none; salt, to taste none; pepper, to taste none

Category Brunch

Prep 20 minutes

Cook 45 minutes

Style American

Technique Roasting

Diet Friendly Vegetarian

Daily Recipe: February 07, 2026

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 - none
Arugula - 2 cups - none
Feta cheese - 1/2 cup - crumbled
Walnuts - 1/4 cup - chopped
Balsamic reduction - 1 tablespoon - none
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 - none
Salt - to taste - none
Pepper - to taste - none

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.

Additional

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!