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Migas are a traditional dish that is Originally eaten as breakfast made of leftover breads; Nowadays, Migas are a fashionable first course served for lunch and dinner in restaurants in Spain. As you all know (if you are here long enough) I’m a huge fan of bread. So any excuse I have to make dishes using bread I will embrace. And Migas trust me, is a good one. But today I got a bit, just a tad greedy and decided to combine roasted acorn squash in my Migas, I couldn’t resist the squashes at the Farmer’s Market, they were calling my name, LOL. And I have a feeling you are going to see a lot of them here this fall. Because I absolutely love them.
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Spanish Migas with Acorn Squash
Ingredients:
- 1 loaf of stale (one-day-old) bread,
- 100 grams of fatty diced bacon
- 100 grams of chorizo or ham
- Paprika
- 2 cloves of garlic
- Olive oil
- Salt
- 2 eggs
Directions:
Cut the bread into little squares and dampen in a little water, salt and paprika. Cover the bread cubes and leave to stand for 2 hours. Pre-heat the oven to 400 F. Cut the acorn squash in thick slices and arrange them on a baking sheet prepared with parchment paper. Drizzle some olive oil and season with salt, pepper, red pepper flakes, garlic, and rosemary. Roast for 20 to 25 minutes or until soft and golden. Let it cool down a bit and take the peel. Cut it into squares, reserve.
Fry the diced bacon. Then lightly fry the chorizo or ham, take the chorizo and bacon of and reserve, drain off a bit of the fat, fry the garlic and add the bread frying for about 2 minutes. Add the bacon and chorizo back to the pan and fry lightly until the bread is golden, stirring constantly. Mix the roasted squash cubes. Serve together with fried eggs.