squash and egg recipe

Written ByJenny Smyth Posted on
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The Best squash and egg recipe

I’ve been making this squash and egg recipe for years, and it’s still a family favorite. It’s a simple yet flavorful dish that’s perfect for a quick weeknight dinner or a special occasion.

The combination of roasted squash and scrambled eggs is a match made in heaven. My kids love it when I add some crispy bacon on top, but you can leave it out if you’re watching your calories.

I like to use butternut squash because of its sweet and nutty flavor, but you can also use other types of squash like acorn or spaghetti squash. The key to this recipe is to cook the squash until it’s tender and caramelized, which brings out its natural sweetness.

This dish is also a great way to get your daily dose of vitamins and minerals from the squash and eggs. It’s a comforting and satisfying meal that’s sure to become a staple in your household too.

Squash and Egg Bake

4.6 from 1339 votes

A comforting dish featuring tender squash and perfectly cooked eggs, baked together for a hearty meal. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

1 medium butternut squash
4 large eggs
1/2 cup shredded cheddar cheese
1/4 cup milk
1/4 tsp ground nutmeg
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil

👨‍🍳Directions

1Preheat the oven to 400°F.
2Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds.
3Cut each half into 1/2-inch thick slices.
4Place the squash slices in a single layer in a greased baking dish.
5Drizzle with olive oil, and sprinkle with salt and pepper.
6Toss to coat evenly.
7Bake for 20 minutes, or until the squash is tender and lightly browned.
8Remove from the oven and set aside.
9In a mixing bowl, whisk together the eggs, milk, and nutmeg until well combined.
10Pour the egg mixture evenly over the squash slices in the baking dish.
11Sprinkle the shredded cheddar cheese evenly over the top of the egg and squash mixture.
12Return the baking dish to the oven and bake for an additional 10 minutes, or until the eggs are set and the cheese is melted and bubbly.
13The top should be lightly golden.

🔧Equipment

Baking dish
Peeler
Cutting board
Knife
Mixing bowl
Whisk
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 215mg🧂Sodium: 800mg🌾Total Carbs: 30g🥦Dietary Fiber: 5g🍬Sugars: 6g🥩Protein: 15g

📝Notes

Tips: For added flavor, you can sauté some onions or garlic and add them to the egg mixture before baking.

This squash and egg recipe is a versatile dish that’s perfect for any occasion, whether it’s a quick weeknight dinner or a special gathering with family and friends.

It’s easy to make ahead of time, so feel free to prepare the ingredients in advance if needed.

You can also store leftovers in the refrigerator for up to three days or freeze them for later use.

❓ Frequently Asked Questions About Squash and Egg Bake

1. What type of squash is best for this recipe?

Butternut squash is my top pick for this recipe due to its sweet and nutty flavor, but you can also use other types of squash like acorn or spaghetti squash.

2. Can I make this recipe ahead of time?

Yes, you can roast the squash up to a day in advance and store it in the refrigerator overnight.

3. How do I prevent the eggs from becoming too runny?

To avoid overcooking the eggs, remove them from heat as soon as they’re set.

4. Can I add any other ingredients to this recipe?

Sure, feel free to add some diced onions or chopped fresh herbs like parsley or basil for added flavor.

5. Is this recipe suitable for vegetarians?

No, since it contains eggs and sometimes bacon.

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