Settle into fall weather with mini squash pots | Recipes | Foodism CA

Name: Settle into fall weather with mini squash pots | Recipes | Foodism CA
Ingredients: 4 small buttercup, kabocha, pie pumpkin or acorn squash (about 850 g each and 6 inches wide); 12 eggs, divided; ½ cup chicken broth; 3 cups day-old bread, cut into ½-inch cubes (French or Italian loaf); 1 cup chopped mild semi-dry cured chorizo sausage; ½ cup diced onion; ½ cup diced celery; ½ cup diced Oka cheese; 1 Tbsp dried Italian herb seasoning; Microgreens and black pepper to garnish

foodism.ca

With fresh, delicious and nutritious eggs from an Ontario farm, these squash pots are perfect for fall and celebrating World Egg Day.

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Ingredients

4 small buttercup, kabocha, pie pumpkin or acorn squash (about 850 g each and 6 inches wide)
12 eggs, divided
½ cup chicken broth
3 cups day-old bread, cut into ½-inch cubes (French or Italian loaf)
1 cup chopped mild semi-dry cured chorizo sausage
½ cup diced onion
½ cup diced celery
½ cup diced Oka cheese
1 Tbsp dried Italian herb seasoning
Microgreens and black pepper to garnish