The last time I visited the market I came across a few treasures. Some sweet sweet baby bell peppers and the tiniest butternut squash I’ve ever seen in my life.
Immediately, I thought of avocado eggs cups since the butternut squash were so tiny and I knew I’d be creating the recipe I’m about to share with you instantly.
This makes an absolutely delicious breakfast and is a nice change from eggs on toast or eggs in an avocado. The double roasting of the butternut squash takes this dish over the top and you can season it many different ways. This morning I did 1/2 spicy with Sriracha sauce and 1/2 sweet with cinnamon!
Let me know what toppings you choose!
Egg in a Squash
1 small butternut squash, baked and halved
Preheat your oven to 425 degrees F.
In the meantime, take your already baked and halved butternut squash and scoop out a hole for your egg to sit in. Place the squashes on a baking tray once ready for the eggs (I like using a muffin tin to prevent rocking)
Crack your eggs, and place them in the holes you prepared.
Once the eggs have been placed in their holes or “nests” bake in oven until done, approximately 20 – 30 minutes. This is an approximate time, though, so keep checking their progress and remove from oven once cooked.
Remove from baking tray and season! This is when it gets fun…
The Sriracha spiked version was delicious. I hadn’t had Sriracha in ages, but it pairs well with everything, so I thoroughly enjoyed this spicy version
But, the sweeter version was delicious, too! I love sprinkling cinnamon on sweet potatoes and squash, so I knew I had to do a cinnamon version. It turned out great!
I think I created a new #strangebutgood breakfast!
Have you made any new breakfast creations lately? Will you be trying this recipe? Would you prefer the Sriracha or cinnamon version?