1. Preheat oven to 400°F. Cut squash in half, lengthwise, and remove seeds. Drizzle cut sides with 1 tbsp. olive oil and 1 tsp. kosher salt. Place on a rimmed baking sheet, cut-side down, and bake for 30-35 minutes, or until squash is golden brown and tender.
2. While squash is cooking, make your spicy olive gremolata: in a small bowl, combine diced olives, remaining 2 tbsp. olive oil, lemon juice, lemon zest, dill, chili crunch, and remaining 1/2 tsp. kosher salt and mix well. Set aside.
3. Poach your eggs: set a high-sided skillet filled 3/4 way with water to boil, then reduce heat to medium-low. Crack each egg into a small bowl, mug or ramekin. Using a wooden spoon, create a whirlpool in simmering water, then carefully drop in each egg. Allow to cook until whites are set and yolks are giggly, about 3-4 minutes. Carefully remove eggs from water with a slotted spoon.
4. Assemble: on a plate, add squash, top each with a poached egg, then top with olive gremolata. Enjoy!
