
As the crisp autumn air rolls in and the leaves begin to turn, there’s something undeniably comforting about cooking with seasonal ingredients that reflect the richness of fall. This Roasted Butternut Squash, Pecan & Egg is a simple yet nourishing dish that brings together the cozy flavors and textures of the season in a wholesome, satisfying way. At the heart of this recipe is roasted butternut squash—naturally sweet, velvety, and loaded with immune-supporting antioxidants, fiber, and anti-inflammatory compounds. When roasted until golden and tender, it becomes the perfect vessel for a gently baked egg. Add a sprinkle of warming nutmeg and a handful of crunchy, heart-healthy pecans on top, and you have a balanced meal that works beautifully for breakfast, brunch, or even a light dinner.
This dish is a celebration of whole foods and simple preparation. It’s quick enough for a weekday, yet elegant enough to serve at a cozy weekend gathering. Whether you’re following a paleo lifestyle or just looking to add more seasonal vegetables to your plate, this recipe is an effortless way to nourish your body while embracing the best of fall flavor.
Let’s get roasting!
Recipe
Serves 2
1 medium butternut squash, about 1½ to 2 lbs.
1 tbsp. olive oil
2 eggs
salt & pepper
⅛ tsp. ground nutmeg
2 tbsp. chopped pecans, optional

How to Prepare
Preheat the oven to 400°F. Prepare a baking sheet lined with aluminum foil.
Cut the butternut squash in half lengthwise and use a large spoon to remove the seeds.
Brush the cut side of the squash with olive oil and place it cut side down on the baking sheet.
Place the squash into the oven and roast for 20 minutes. Remove the squash from the oven, flip it over and carefully crack an egg into each hole. Season with salt, black pepper and nutmeg, then return to the oven and roast for a further 20 minutes.
Once cooked, remove from the oven, garnish with chopped pecans and serve.
Enjoy your Roasted Butternut Squash Pecan & Egg!