This mix of roasted veggies topped with a poached egg is everything you love about fall.
Photo: Johnny Miller
The popularity of pumpkin spice products shows no signs of slowing down. You can now purchase pumpkin spice pizza, kombucha, and dog treats—there's even a pumpkin spice sneaker. Given the level of obsession, buying an actual pumpkin to cut up and roast feels like a total disregard for convention, but just do it. It's worth it; trust us. Fresh, roasted pumpkin is what gives this recipe from Athena Calderone's new book, Cook Beautiful, the distinct taste of fall. And the flavor and texture are filling and satisfying. (Plus, ICYMI, canned pumpkin is fake.)
You'll combine the cubes of roasted pumpkin with potato and crispy Brussels sprouts leaves, and then top it all off with a poached egg. Needless to say, this savory dish is healthy and delicious. Fresh pumpkin provides more than twice the suggested daily intake of vitamin A, and Brussels sprouts contain the compound brassinin, which supports cell growth. So grab a plate and dig in to this hearty fall recipe.
Roasted Pumpkin and Brussels Sprouts with Poached Eggs
- 12 oz pumpkin, peeled and cut into 1-inch cubes
- 8 oz Yukon Gold potatoes, cut into 1-inch cubes
- Extra-virgin olive oil, for drizzling
- Salt and freshly cracked pepper
- 1 pound Brussels sprouts
- 1 tablespoon distilled white vinegar
- 2 large eggs, at room temperature
- 1/2 teaspoon finely minced habanero chili (optional)
- 1 small lemon, zested
- 1 small handful fresh parsley, minced
- Flaky sea salt, for finishing
Preheat the oven to 425ºF. Spread pumpkin and potatoes on baking sheet. Drizzle with oil, and season with salt and pepper. Roast for 15 minutes.
Peel off outer leaves of sprouts until you get to the small, white inner leaves. (Can cut bottom off of sprouts to help release more leaves.) Place leaves on baking sheet, reserving centers of the sprouts for another use. Toss the leaves with olive oil and season with salt and pepper.
Remove pumpkin and potatoes from oven. Toss and return to oven along with sprouts leaves. Roast until vegetables are golden and tender and leaves are crispy; 6 to 8 minutes.
While vegetables are finishing in oven, fill medium saucepan halfway with water. Add vinegar and bring to a gentle simmer. You should see small bubbles around bottom and edges of the pan, but do not let water boil.
Crack an egg into a ramekin. Using a spoon, stir water in circles to make a gentle whirlpool. Gently pour egg into water. Simmer for 2 minutes, undisturbed, then remove with a slotted spoon to a paper towel–lined plate. Repeat with remaining egg.
Toss roasted vegetables together with habanero, if using. Divide between two plates and top each with poached egg. Sprinkle with lemon zest, parsley, and flaky sea salt.
Excerpted with permission from Cook Beautiful by Athena Calderone, published by ABRAMS ©2017.