• 1 delicata squash, seeded and cut into ½” rings
  • 3 tablespoons melted ghee
  • Sea salt
  • ¼ cup picked sage leaves 
  • 2 eggs

Serves 1-2


  1. Preheat oven to 425F. Toss squash with 1 tablespoon ghee and a pinch of salt. Scatter onto a baking sheet, arranging squash in a single layer. Roast squash for 25 minutes, flipping halfway, or until deeply caramelized. 
  2. Meanwhile, melt the remaining ghee in a large cast-iron skillet set over medium-high heat. Fry the sage leaves until crisp, about 30 seconds each side.
  3. Transfer sage leaves to a paper towel-lined plate while you fry the eggs. 
  4. Serve squash topped with fried eggs and crisped sage.