butternut squash shakshuka

This orange shakshuka is a vibrant and cozy spin on a classic recipe. Enjoy this delicious blend of butternut squash, bell pepper, and warm spices anytime of the day!

Orange Shakshuka

butternut squash

olive oil (divided)

onion

orange bell pepper

garlic

cumin

dried thyme (or 1 1/2 teaspoons fresh thyme chopped)

nutmeg

vegetable broth

eggs

fresh thyme, parsley,

salt and pepper (to taste)

Preheat

Preheat your oven to 400F/200C. Slice the butternut squash in half, rub a little olive oil on the butternut squash and season with salt and pepper.

Roast

Flip the butternut squash over on a baking tray and roast for 40-45 minutes, or until the flesh is soft.

Saute

When the butternut squash is about 5 minutes from being done, add the diced onion, bell pepper, and 2 tablespoons of oil to a large pan. Saute for 5 minutes, or until the onion becomes translucent.

Add the minced garlic, cumin, thyme, nutmeg, salt and pepper to the pan. Saute for another 1-2 minutes.

Scoop

Scoop the flesh from the butternut squash and transfer it to the pan. Then add 2 cups of vegetable broth.

Simmer

Use your spatula to break up the chunks of butternut squash and bring this to a simmer.

Crack

Make 6 small wells for the eggs with your spatula, and crack an egg in each well.

Cook and serve

Cover the pan with a lid and cook for 5-8 minutes, or until the eggs are done to your liking. Garnish with fresh herbs and microgreens before serving.

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Orange Shakshuka

Top 1 butternut squash shakshuka recipes from across the web

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Orange Shakshuka

The most viewed butternut squash shakshuka recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine