clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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


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!


Units Scale
  • 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


  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.


  • You can use thawed, frozen butternut squash already pureed to make this dish super speedy. If using fresh, simply blend cooked squash with 1/3 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


  • Serving Size: 1/4 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,