I didn't take a photo of this - if I'm honest, it wasn't particularly photogenic, but it was very delicious! The photo below is of squashes in a supermarket in Germany.
1 small squash or pumpkin - you could use butternut, and I probably will, but this was one of those green-and-white striped jobs.
about 1/4 pack sage,
A little olive oil
2 eggs
Salt and pepper
Cut the squash in half and scoop out the seeds. Finely chop the sage (if it's fresh), and sprinkle in the cavity. Spread olive oil all over the cut surfaces, season, and then place, hollow upwards, in a hot oven (mark 6) for 40 minutes. Then take it out of the oven, break an egg into each hollow (where the seeds are) and return to the oven for a further 8 minutes. If the egg overflows the hollows, tough - you can scrape it up when you take it out of the oven! I served this with a tray of ready-to-bake vegetables from Lidl, and it was absolutely delicious!
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