Poached Eggs with Spinach and Walnuts with Roasted Acorn Squash

1 tablespoon olive oil , divided
1 (10-ounce ) bag baby spinach , chopped
3 garlic cloves , minced
3 vertically sliced shallots
1 tablespoon chopped thyme , divided
1 tablespoon chopped fresh sage
1/2 teaspoon black pepper . divided
1/4 teaspoon salt
1 (8-ounce)package cremini mushrooms , quartered
3/4 cup toasted walnuts , chopped and divided
2 tablespoons red wine vinegar
2 ounces shedded Gruyere cheese
8 cups water
2 tablespoons white vinegar
4 large eggs
******************************************************************
1) Heat a large Dutch oven over medium-high hest . Add 1 teaspoon oil . Add spinach ; saute 2 minutes . Remove spinach from pan ; drain , cool slightly and squeeze out escess moisture . Add remaining oil to pan . Add garlic and shallots ; suate 3 minutes . Add sage , 1/2 teaspoon thyme , 1/4 teaspoon pepper , salt and mushrooms ; saute 7 minutes . Stir in spinach , 1/2 cup walnuts , red wine vinegar , and cheese ; cook 30 seconds .
2) Combine 8 cups water and white vinegar in a large saucepan , and bring to a simmer . Break each egg gently into pan . Cook three minutes . Remove eggs using a slotted spoon .. Spoon 2/3 cup mushroom mixture onto each of 4 plates . Top each serving with one egg . Sprinkle evenly with remaining thyme , pepper and walnuts .
*********************************************
**********Roasted Acorn Squash
Preheat oven to 400* . Cut 1 acorn squash in half lenghtwise ; discard seeds . Cut each half into 6 wedges . Melt 2 talblespoons butter in a large ovenproof skillet over medium heat . Add squash ; cook 3 minutes or until browned on one side . Turn wedges ; sprinkle with 1/4 teaspoon salt . Place pan in oven ; bake at 400* for 12 minutes or until tender .
Tip : You can omit ingredient you do not like and add other ingredients that you like ...
The game plan ... while oven preheats ... cut and season squash ... while squask roasts ... saute mushroom mixture ... while mushroom mixture cook ... proach eggs ...