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    Home » 10 Ingredients or Less

    Butternut Squash Shakshuka

    November 11, 2019 by Emily Cooper 19 Comments

    Jump to Recipe·Print Recipe
    Butternut Squash Shakshuka Recipe Collage with Text Overlay

    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 ½ 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 ½ 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 ½ 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

    Pin this to your Brunch board!

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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. The perfect breakfast, brunch, or any meal! | @sinfulnutrition | #sinfulnutrition | #glutenfree | #vegetarian | #brunch | #eggs | #butternut | #fall | #winter

    Butternut Squash Shakshuka


    ★★★★★

    5 from 4 reviews

    • Author: Emily Cooper, RDN
    • Total Time: 30 minutes
    • Yield: 4 servings 1x
    Print Recipe
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    Description

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


    Ingredients

    Units Scale
    • 1 teaspoon olive oil
    • ½ yellow onion, chopped
    • 2 cloves garlic, minced
    • 1 teaspoon cumin
    • 1 teaspoon paprika
    • 1 teaspoon cinnamon
    • ½ teaspoon each salt and pepper
    • 3 cups butternut squash puree (about 1 large butternut squash)
    • 6 eggs
    • ½ cup crumbled feta cheese
    • 1 tablespoon chopped parsley
    • 1 tablespoon chopped rosemary

    Instructions

    1. Preheat oven to 375°F.
    2. Heat oil in a large cast iron skillet over medium heat.
    3. Add onion, and cook until softened, about 3-5 minutes.
    4. Add garlic and cook for 30 seconds more.
    5. Stir in spices and squash puree. Remove from heat.
    6. Make 6 wells in squash mixture, and crack an egg into each.
    7. Top with crumbled feta.
    8. Move dish to the preheated oven, and bake until eggs are just set, about 7-10 minutes.
    9. Let cool 5 minutes, and top with fresh herbs.
    10. Serve with toasted bread.

    Notes

    • You can use thawed, frozen butternut squash already pureed to make this dish super speedy. If using fresh, simply blend cooked squash with ⅓ cup water in a blender or food processor until smooth, or use my favorite simple mashed butternut squash recipe instead.
    • Make sure not to overcook the eggs! They will continue to cook after removed from the oven, so bake until they look like they are just nearly cooked.
    • Crumbled goat cheese works perfectly with this dish too.
    • Want to make this vegan-friendly? Replace the eggs with slices of tofu, and leave out the feta.
    • Prep Time: 10
    • Cook Time: 20
    • Category: Brunch
    • Method: Baked
    • Cuisine: Middle Eastern

    Nutrition

    • Serving Size: ¼ recipe
    • Calories: 287
    • Sugar: 8
    • Sodium: 738
    • Fat: 12
    • Saturated Fat: 6
    • Unsaturated Fat: 6
    • Trans Fat: 0
    • Carbohydrates: 24
    • Fiber: 3
    • Protein: 19
    • Cholesterol: 294

    Keywords: butternut, squash, eggs, brunch, vegetarian, gluten-free,

    Did you make this recipe?

    Tag @sinfulnutrition on Instagram and hashtag it #sinfulnutrition

    Make it a great day!

    What's your favorite type of winter vegetable?

    Which way do you like your eggs cooked?

    « Smoky Tempeh Vegan Stuffed Acorn Squash
    10 Minute Vegetarian Gravy »

    Reader Interactions

    Comments

    1. Katie Uhran

      February 28, 2018 at 7:50 am

      I love eggs and eat them a lot during the week as they are so easy, versatile, and good for you. I think my favorite way is fried, with the edges really crispy, preferably cooked in leftover bacon fat. 😉

      Reply
    2. Annmarie

      February 28, 2018 at 8:36 am

      This actually looks amazing and I cannot wait to try! Pinned!

      Reply
    3. Samantha Riley

      February 28, 2018 at 11:34 am

      THIS LOOKS AMAZING! Pinning it now! I love some butternut squash!

      Reply
    4. Rebecca

      February 28, 2018 at 11:53 am

      never would have thought of butternut squash! what a great idea! yum

      ★★★★★

      Reply
    5. Rachel

      February 28, 2018 at 2:37 pm

      This sounds delicious. My kids veto anything with squash so I'd have to make this for my husband and me only!

      Reply
    6. Abbey Sharp

      February 28, 2018 at 5:01 pm

      I am a huge shakshuka fan and I love your twist with butternut squash! Definitely must try

      Reply
    7. Jessica Levinson

      February 28, 2018 at 10:58 pm

      Love how healthy and delicious this looks! It really is a dish that's perfect to enjoy for any meal of the day!

      Reply
    8. Angela Cardamone

      March 01, 2018 at 12:33 pm

      I have never tried making this, but have seen several recipes for it! I love the butternut squash in this one...YUM!!!

      Reply
    9. Farrah

      March 04, 2018 at 2:45 pm

      I haven't made shakshuka in agessss but I love butternut squash, so I'm definitely going to have to try out this version!!

      Reply
    10. Amy Gorin

      March 07, 2018 at 4:42 pm

      This looks so good!

      Reply
    11. Jodi Robinson

      March 09, 2018 at 9:48 am

      LOVE shakshuka!!! This twist with squash looks amazing.

      Reply
    12. Sarah Remmer

      March 09, 2018 at 3:06 pm

      Looks delicious! Love all the different ingredients!

      Reply
    13. Catherine Brown

      March 09, 2018 at 3:31 pm

      This looks SO good! I think I might have to try this with the tofu too... and perhaps a little goat cheese! 😉

      ★★★★★

      Reply
    14. Abbie Gellman

      March 12, 2018 at 10:42 am

      Fantastic! I never thought to do shakshuka with butternut squash, such a great idea

      Reply
    15. Erin

      March 12, 2018 at 10:13 pm

      What a great idea! This sounds delicious!

      ★★★★★

      Reply
    16. Becca | Rabbit Food Runner

      November 20, 2018 at 4:10 pm

      I always buy spices in the bulk section for exactly that reason! Too often I've thrown out mostly full expired spices.

      Reply
      • Emily Cooper

        November 29, 2018 at 7:00 am

        It's seriously changed my cooking game!

        Reply
    17. George R.

      April 27, 2020 at 9:51 am

      This was truely the best thing I made in my life! I used a combination of butternut squash puree and pumpkin puree leftovers that had some fried shallots and mushrooms inside..

      ★★★★★

      Reply
      • Emily Cooper

        April 27, 2020 at 2:27 pm

        I'm so glad to hear it George, thank you! Love the shallot addition! 😀

        Reply

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