I haven’t stopped eating in two days and there is no end in sight. And today’s recipe is perfect way to use up all your leftover squash!
I have been missing out on the whole shakshuka/eggs in purgatory trend, given that I cannot stand tomato sauce. But that got me thinking, what other sauces can eggs swim in? And butternut squash seemed like the perfect replacement.
I don’t know about you but I am definitely not sick of butternut squash yet!
Butternut Squashshuka
butternut squash is an even better base for a traditional shakshuka
Ingredients
- 1/2 onion diced
- 2 tsp olive oil
- 1 clove garlic minced
- 1 can butternut squash puree
- 4 sprigs sage
- 4 eggs
- 1 sourdough
- 2 tbsp Parmesan Cheese
Instructions
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Dice the onions. In a large skillet, add the olive oil, garlic, and onions. Let the onions sweat for 10 minutes.
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Add the can of butternut squash puree and the sage to the skillet. Cook for another 10 minutes, stir.
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Using a wooden spoon, make a hole for each egg. Crack an egg into each hole.
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Cook the eggs to your liking, about 5 minutes for runny eggs. the eggs may not look completely cooked but the yolks will harden quickly.
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Slice and toast the sourdough bread.
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Top the squashshuka with Parmesan.
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Serve the Butternut Squashshuka with bread.
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This looks AMAZING. I’m definitely going to add to my cold months comfort food rotation! Thanks for sharing 🙂
Let me know what you think! 💕