Naturally low in fat and nutrient dense, winter squash is a healthy substitute for the toast in the classic breakfast dish of egg-in-the-hole. There’s a beautiful assortment of squash available and you can use any variety of winter squash, although acorn is the best with its sweet and tender flesh. These squash are small and heavy when ripe, with a tough outer skin that’s eatable after cooking. I used the small sweet dumpling squash as I was drawn to its beautiful green striped skin. Use a sharp knife to cut the squash as the skin and deep ridges can make it challenging to slice. You can pierce the squash a few times with a knife and microwave it on high for about 2 minutes, to soften the skin before cutting.