Roasted Butternut Squash, Pecan & Egg

Roasted Butternut Squash, Pecan & Egg

Fall is officially here and that means it’s time to get creative with delicious fall recipes! Today, we are going to be whipping up a tasty roasted butternut squash dish. This flavorful and easy meal can be enjoyed as either breakfast or dinner — whichever you prefer! The combination of creamy butternut squash, crunchy pecans, and savory eggs is sure to win over anyone who tries it. Whether you are just learning how to cook or an experienced home chef, this recipe comes together quickly with simple ingredients from your pantry. So what are you waiting for? Let’s jump right in and learn how to make our delicious roasted butternut squash,pecans & egg medley today!


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.

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