Was it necessary to crack an egg into the scooped out butternut squash? Absolutely. This simple breakfast idea made for some pretty food photos but was also a super satisfying fall breakfast.
We got the butternut squash from our local farmers market in Raleigh, NC and couldn’t resist this beautifully colored vegetable. There’s different ways of cooking butternut squash everything from steaming to pureeing. Roasting butternut squash allows the yummy natural sugars to surface and caramelize in the oven.
Butternut squash is high in beta-carotene, which our bodies convert into that powerful antioxidant, vitamin A. Colder months= need for immunity boosting nutrients like vitamin A to fight the flu, bacterias, and viruses as much as possible.
After making this, I thought, theres gotta be an easy to eat it, so we found that we could either eat it as is by spooning or forking the egg out while alternating between squash pieces OR cut up the squash and mix with the eggs, whatever works! Is this going to be an everyday recipe? Probably not, even though it’s ridiculously simple to make, it’s going to be one of our fall breakfast or brunch seasonal recipe
- 1 butternut squash
- 2 teaspoon coconut oil, 1 teaspoon for each half
- 2 eggs
- 1 teaspoon garlic powder
- 1 teaspoon dried basil or parsley
- Dash of salt and pepper
- Cut butternut squash in half, length wise
- Scoop out seeds
- Coat the butternut squash lightly with coconut oil, dash of salt and pepper and other herbs and spices
- Bake at 350 for 30 minutes
- Crack an egg into into the top of the squash
- Bake for another 8-10 minutes
- Serve and enjoy!