Cooking time: 30 minutes

Why not transform the basic egg-in-the-hole recipe by making use of the natural hole in a seeded acorn squash? Ready in 30 minutes, this recipe can be the centerpiece of a delicious breakfast or a great family brunch with fall flavors. 

1. Preheat oven to 210 °C / 425 °F.
2. Trim off about 1.25 cm / 1/2 inch from each end of the squash; discard.
3. Slice the remaining midsection of squash crosswise into 4 rounds. Remove the seeds and membrane with a spoon.
4. Brush both sides of the squash with oil and place on a non-stick baking sheet.
5. Season with salt and pepper. Bake for 15 minutes or until the squash is just fork tender.
6. Remove the baking sheet from the oven. Crack an egg into the center of each squash slice; season eggs with salt and pepper.
7. Return the pan to the oven, reduce oven temperature to 180 °C / 350 °F and bake for 12 minutes longer or until the eggs are set. Don't overcook: they should stay soft!
8. Transfer to plates using a wide spatula; sprinkle with chives; garnish with lardons. Serve immediately.