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1
Heat the oven to 425 degrees F and arrange a rack in the middle.
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2
Arrange the squash and sweet potato pieces in a single layer on a baking sheet and drizzle with 1 tablespoon of the oil.
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3
Season generously with salt and toss to combine.
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4
Roast for 10 minutes.
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5
Using a flat metal spatula, stir the vegetables, scraping them up from the pan and spreading them back into an even layer.
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6
Continue roasting until the pieces are just fork tender, about 10 to 15 minutes more (do not overcook).
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7
Transfer to a large bowl, add the miso, and mash with a potato masher until completely smooth.
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8
(You should have about 4 cups of squash mixture.)
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9
Stir to evenly combine and set aside to cool to room temperature.
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10
Meanwhile, boil the eggs.
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11
Place 6 of the eggs in a medium saucepan (they should fit in a single layer).
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12
Add enough cold water to cover the eggs by 1 inch.
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13
Bring the water to a boil over high heat, then remove the pan from the heat.
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14
Cover it with a tightfitting lid and let the eggs sit in the hot water for 3 minutes.
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15
Meanwhile, prepare an ice water bath by filling a large bowl halfway with ice and water.
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16
When the eggs are ready, transfer them to the ice water bath using a slotted spoon.
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17
Let the eggs sit until theyre cold, about 10 minutes.
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18
Carefully crack and peel each egg.
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19
(Its OK if your eggs arent perfectly peeled.)
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20
Rinse the eggs under cold water to remove any residual shell pieces and pat them dry with paper towels.
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21
Place them on a rimmed baking sheet and set aside.
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22
Crack the remaining 2 eggs into a medium bowl, season with salt and pepper, and lightly whisk with a fork to break them up; set aside.
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23
Place the flour in a shallow dish, season with salt and pepper, and stir to combine; set aside.
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24
Place the panko in a second shallow dish; set aside.
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25
Divide the cooled squash mixture into 6 even portions, roll each into a ball, and place on the baking sheet with the eggs.
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26
Line a work surface with plastic wrap and have a second sheet of plastic wrap ready.
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27
Place 1 ball of squash mixture in the middle of the plastic wrap on the work surface and cover with the second sheet of plastic wrap.
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28
Using a rolling pin, roll the squash mixture into an oval patty about 6 by 4 1/2 inches in size.
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29
Peel off the top sheet of plastic wrap and set it aside.
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30
Place a boiled egg in the center of the patty.
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31
Gently pull the edges of the bottom plastic wrap up to enclose the egg in the squash patty.
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32
Pick up the squash-wrapped egg and use your hands to gently smooth out the surface and patch any holes, making sure the egg is completely and tightly encased in the squash mixture.
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33
Return the egg to the baking sheet and repeat with the remaining squash and boiled eggs.
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34
Dredge 1 squash-enclosed egg in the flour.
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35
Next, dip it in the beaten eggs, letting the excess drip off.
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36
Finally, roll it in the panko until well coated, then gently press to adhere the coating.
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37
Return the egg to the baking sheet.
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38
Repeat with the remaining eggs.
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39
Heat the remaining oil in a Dutch oven or a large, heavy-bottomed pot over medium-high heat until it reaches 350 degrees F on a deep-frying/candy thermometer.
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40
Set a wire rack over a baking sheet; set aside.
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41
When the oil is ready, add 2 of the eggs.
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42
Fry, turning occasionally, until theyre golden brown, about 2 minutes.
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43
Using a slotted spoon, remove the eggs to the wire rack.
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44
Repeat with the remaining eggs.
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45
To serve, cut each egg in half and season the cut sides with salt.
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46
Serve warm with Sriracha drizzled over the top.
