Honeynut Squash Egg Bites Makes 12 egg bites Ingredients * 1 small honeynut squash, about 1½ cups diced, skin left on * 1 teaspoon olive oil * 8 large eggs * 1 cup Good Culture cottage cheese * ¾ cup freshly shredded medium cheddar cheese, divided * ⅓ cup chopped red onion * ½ cup finely chopped mini sweet peppers * ⅓ cup finely chopped tomato, removing some of the watery seeds * 1 small jalapeño, very thinly sliced into 12 slices * ½ teaspoon garlic powder * ½ teaspoon smoked paprika * ½ teaspoon kosher salt * ¼ teaspoon black pepper * ¼ teaspoon dried sage or thyme, optional Directions 1. Air-fry the squash. Remove the seeds but leave the skin on. Cut the squash into small, roughly ¼-inch cubes. Toss with olive oil and a little salt and pepper. Air-fry at 390°F for 8–10 minutes, shaking halfway through, until just tender and starting to caramelize. Allow to cool slightly. 2. Make the egg mixture. Add the eggs, cottage cheese, ½ cup of the cheddar, garlic powder, smoked paprika, salt, pepper and sage or thyme to a blender. Blend briefly until smooth. 3. Fill the muffin cups. Lightly spray your silicone muffin pan if needed. Divide the roasted squash, red onion, sweet peppers and tomato evenly among the 12 cups. Pour the egg mixture over the vegetables, filling each about ¾ full. 4. Finish the tops. Sprinkle the remaining ¼ cup cheddar over the egg bites. Place one paper-thin jalapeño slice on top of each one. 5. Bake. Bake at 325°F for 22–28 minutes, or until the centers are just set. Don’t overbake them—you want them soft and fluffy. Let them rest about 5 minutes before removing them from the silicone molds.