I think I’ve created a Spam monster aka Butternut Squash with Baked Eggs with no Spam
After being shown this video (we have been parceling out little bits of Monty Python here and there, because well, just because it’s Monty Python and you’re never too young!), Connor has been asking incessantly to try Spam. Now…we’re not the absolute healthiest eaters on the planet, but we are striving to make sure we’re eating more REAL food in our diets, and Spam certainly doesn’t fit that category. But I finally gave in. After all, Mom fixed it for us back in the day with fried potatoes at least once a week for a while, and look – I turned out fine (right?)
Today, I fried up a small tin of spam, to place between two pieces of whole wheat bread with garlic mayo. Have to make it somewhat healthy – right? The whole wheat offsets the spam a little I kept telling myself.
Well, not only did the monster cat go crazy for the stuff, I’ve now created a Spam monster. He loves it. This is the kid who will eat just about anything, and loves it all, so I don’t know why I’m disappointed to hear that his palette isn’t a little more discerning, but it was fun watching him eat it and enjoy it. Now, we’ll be having this for dinner and I can only hope that the good bits outweigh his lunch, and don’t cause him to grow a 3rd ear on his back.
Butternut Squash Hash with Baked Eggs on top (but no spam – the spam’s gone off!)
¼ cup shallot, minced
2 cloves garlic, minced
1 butternut squash (approx 2 pounds), peeled and diced to a small dice
1 medium potato, diced to a small dice
½ C apple cider
3 leaves of chard, chopped
2 Tbs fresh oregano
Sea salt and black pepper
- Preheat the oven to 400.
- In an oven safe pan, sautee shallot and garlic in a pan with a little olive oil and butter. Add the squash, potato and cider. Salt and Pepper with a pinch or two, and add about 1 tsp dried oregano
- Once the butternut squash is soften and the potatoes are done, add the chard and allow it to wilt.
- Turn off the heat. Create shallow wells in the hash (for as many eggs as you want), then crack the eggs into those spaces. Move the pan into the oven and bake for about 10 min..until the eggs are done as you prefer. Add salt, pepper and oregano to taste.
The original recipe calls for sausage…we’re just out so we’re making this semi-vegetarian. (and a note..we were out of any greens, and it was too late to get them, and so we did without this time ’round).
Verdict: Two big thumbs up for this dish. Connor and I loved it…and wish we’d done a bigger batch!!