Name: Butternut Squash Shakshuka
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 1 teaspoon olive oil; 1/2 yellow onion, chopped; 2 cloves garlic, minced; 1 teaspoon cumin; 1 teaspoon paprika; 1 teaspoon cinnamon; 1/2 teaspoon each salt and pepper; 3 cups butternut squash puree (about 1 large butternut squash); 6 eggs; 1/2 cup crumbled feta cheese; 1 tablespoon chopped parsley; 1 tablespoon chopped rosemary

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Butternut Squash Shakshuka — A healthy recipe with eggs poached in a spiced butternut squash sauce, and topped with feta and fresh herbs. A quick and easy vegetarian and gluten-free meal!

Butternut Squash Shakshuka Recipe in Pan with Bread

This post was originally published in 2018, but has since been updated.

Oh, shakshuka. I still don’t know how to pronounce you. I’m only half sure I know how to spell you. But I sure as hell know how to eat you. With BREAD. Lotsa crusty (preferably sourdough) bread.

Eggs in purgatory. Eggs in tomato sauce. Heaven on earth. Whatever you call it, this humble peasant dish has become a dear friend to my dinner, breakfast, brunch, and lunch plate.

Why this recipe works

The spiced squash makes a flavorful sauce for the eggs.
Feta cheese adds a creamy and salty bite to the dish.
Cooking it all in one skillet makes this quick and easy to prepare.

How to Make this Butternut Squash Shakshuka

Start by preheating your oven to 375°F. Heat a cast iron or oven-safe skillet over medium heat, and adding a teaspoon of oil. Add 1/2 cup of diced yellow onion, and cook for 3 to 5 minutes, or until softened. Add 2 cloves of minced garlic, and cook for an additional 30 seconds.

Stir in a teaspoon each of paprika, cumin, and cinnamon, and 1/2 teaspoon each of salt and pepper. Pour in 3 cups of pureed butternut squash, and stir to combine, and remove from heat.

Butternut Squash Shakshuka in Cast Iron Pan

Make 6 wells into the sauce, and break an egg into each well. Top with 1/2 cup of crumbled feta, and bake in preheated oven for 7 to 10 minutes, or until eggs are set. Let dish cool for 5 minutes, and finish with a tablespoon each of chopped parsley and rosemary before serving.

Pro Tips:

Serve alongside crusty bread for dipping into the spiced sauce.
Bake until eggs are just barely set, since they will continue cooking even after removing from the oven.
Use frozen squash puree, or leftover mashed squash that’s been thawed to make it super quick.

FAQs

Can I make this vegan?

You can make this vegan-friendly by swapping out the eggs for crumbled firm tofu or white beans, and leaving out the feta cheese.

Where do I find squash puree?

I usually use frozen pureed squash that has been thawed. It’s super cheap, and takes no prep time. If I have leftover mashed squash, I’ll use that as well.

What do I serve this with?

I love serving this dish with some crusty sourdough to soak up all the sauce, but can also be served with a side salad or over a bed of quinoa to make it gluten-free.

Money-Saving Tips for this Butternut Squash Shakshuka:

Use frozen squash. Since we’re jazzing it up anyway, using already prepped, frozen squash can be an easy way to cut back on time and costs. See my tips in the recipe below!
Buy spices in the bulk section. Spices are one of the items that are worth hitting up the bulk section for. They can be less expensive, and you can get just the amount you need.
Buy a block of feta. It can seem like a block of cheese is more expensive than the crumbled kind, but you actually end up getting more for your money by buying the block. You know what they say, more feta is betta!

More squash recipes:

Smoky Tempeh Stuffed Acorn Squash

Basic Mashed Butternut Squash

Candied Butternut Squash

Butternut Squash Shakshuka overhead in cast iron skillet

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