Delicata Squash & Fried Sage Grain Bowl

15 Min Prep35 Min Total2 Servings
The marriage of sweet delicata squash and fried sage is a holy union. To satisfy a hankering for this beloved fall-time combination, we built a simple grain bowl around it with nutty red rice and a silky poached egg to make for a savory and filling vegetarian dinner.

INGREDIENTS (2 servings)

1/2 cup of Red Rice

1/2 cup of Brown Rice

A handful of Whole Sage Leaves

A handful of Parsley (coarsely chopped)

2 Delicata Squash

2 Eggs

Olive Oil

Salt & Pepper

Step 1

Preheat oven to 400 and start your rice: Bring 1 cup of rice and 2 cups of water to a boil (we used a mixture of brown and red rice, but feel free to use whatever you like!). Once the rice begins to boil, cover and simmer for about 30 minutes.

Step 2

Cut squash lengthwise, scoop out seeds (save ’em to roast later if you’re feeling enterprising!) and slice into 1/4″ thick half moons. Toss them on a baking sheet with a glug of olive oil and spread into one layer. Sprinkle with salt and place in the oven for about 30 minutes.

Step 3

In a small sauce pan, add a few glugs of olive oil and the sage leaves spread out in a single layer. (There should be enough olive oil to cover the sage.) Turn the flame to a very low setting and stir gently every 5 minutes or so, taking care to make sure the leaves stay in a single layer. You’ll know they’re done when the leaves turn a very dark green—read: oil saturated—color. Remove finished sage with a slotted spoon, place on a paper towel and season with a good pinch of salt.

Step 4

When your squash are about 10 minutes away from done, start the eggs. Fill a small pot halfway with water and add a few tablespoons of apple cider or white vinegar. Cover and bring to a boil. While the water heats up, crack eggs into individual ramekins or mugs. As soon as the water boils, uncover the pot and lower to just a simmer—you should see very few bubbles rising to the top. Gently slide your eggs out of the ramekin/mug into the water and cook for about 5 minutes. Use a slotted spoon to check for doneness and remove them when the yolk is runny to your taste.

Step 5

When the rice is done, season with the chopped parsley, a drizzle of olive oil and some salt and pepper. The squash is done when it has a nice, caramelized color. (And if the other elements of the meal are coming together faster, you can always broil the squash for 3-5 minutes. Just be keep an eye on it so it doesn’t burn.)

Step 6

To assemble, place a heaping spoonful of seasoned rice at the bottom of the bowl, followed by the squash and egg. Finish with sage, and a sprinkle of salt and pepper (red chile flakes aren’t half bad here either.)