Butternut Squash Egg-in-a-Hole Recipe

This is our take on “Butternut Squash Egg in a Frame” — a simple way to transform the classic egg-in-a-hole into a vegetable-forward breakfast. Instead of toast, roasted butternut squash slices cradle baked eggs for a nutritious, satisfying start to the day. Serve with a crisp salad, some fresh fruit, or roasted potatoes for a heartier meal.

Squash for Breakfast

Starting your morning with butternut squash is a delicious choice. The squash offers a subtly sweet, savory flavor and a pleasant texture when roasted. It’s naturally high in fiber and potassium, which help keep you full and support healthy digestion and electrolyte balance. Pairing roasted squash with eggs adds protein and creates a balanced meal that feels indulgent without relying on refined grains.

Egg in a Frame Pro Tips

This recipe keeps the familiar comfort of egg in a frame but replaces bread with hearty slices of butternut squash. A few practical tips will help you get great results every time:

• Use a vegetable peeler to remove the squash skin before slicing — it’s easier and safer than using a knife.
• Slice the squash “hamburger-style” (across the neck where the seeds are). After you remove the seeds, you’ll have fuller, flatter slices that make ideal egg cups.
• If the seed cavity is too small to hold an egg, gently widen it with a paring knife so the egg sits comfortably without spilling over.
• If you prefer, whisk the eggs and pour scrambled egg into each squash cup instead of cracking whole eggs. This is a good option if you like a softer, more uniform texture.
• Watch the eggs closely in the oven. Baking time varies with oven temperature and egg size; remove them when the whites are set and yolks reach your preferred doneness.

More Butternut Squash Recipes

If you’re cooking with half a squash, you’ll often end up with extra cubes or slices. Roasted squash keeps well and can be used in many dishes throughout the week. Consider adding cubed squash to salads, grain bowls, or soups, or roast the remainder with simple olive oil, salt and pepper for a quick side. Below are a few recipe ideas that pair well with leftover butternut squash:

• Butternut squash breakfast hash with sausage and baked eggs
• Roasted butternut squash and goat cheese farro or kale salad
• Butternut squash Buddha bowls with grains and roasted vegetables
• Butternut squash soup made in an instant pot or on the stove
• Vegetarian harvest grain bowls with roasted squash

More Breakfast Recipes

For more morning inspiration, try recipes that feature vegetables or simple make-ahead elements: sweet potato hash egg cups, fajita breakfast burritos, a hearty vegetable frittata, or sheet-pan French toast for feeding a group.

Butternut Squash Egg in a Frame

Enjoy this veggie-packed take on the classic egg-in-a-frame. Roasted butternut squash provides a flavorful, gluten-free base for baked eggs—an easy, attractive dish to serve any morning.

Ingredients

• 1/2 large butternut squash, cut hamburger-style (use the seeded side)
• 1/2 tablespoon avocado oil (or olive oil)
• 4 large eggs
• Salt, to taste
• Black pepper, to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Peel the butternut squash and slice it across the neck (hamburger-style) so you are working with the side that contains the seeds. Set the other half aside for another use.
3. Cut the seeded half in half lengthwise and remove the seeds with a spoon. You should now be able to slice the squash into four thick rounds that will act as your “bread.”
4. Place the squash rounds on a baking sheet. Lightly brush both sides with avocado oil and season with salt and pepper.
5. Bake the slices at 375°F for about 15 minutes, until they begin to soften and develop a bit of color.
6. Remove the pan from the oven and carefully flip each slice. If the seed cavity is small, trim it slightly with a knife to make room for the egg.
7. Crack an egg into the cavity of each squash slice (or pour in whisked eggs for scrambled-style). Return the baking sheet to the oven and bake another 10–15 minutes, or until the egg whites are set and yolks are cooked to your preference.
8. Remove from the oven, season with a little extra salt and pepper, and serve warm.

Tips & Notes

• Adjust baking time according to how runny you like your yolks — shorter for soft yolks, longer for firm yolks.
• If you don’t have avocado oil, use olive oil or a light cooking oil of your choice.
• Any leftover squash can be diced and roasted for later use in salads, grain bowls, or soups.

Variations and Serving Suggestions

For extra flavor, sprinkle grated Parmesan or crumbled goat cheese over the eggs just before serving. Add fresh herbs such as chives, parsley or thyme. For a savory, smoky note, top with a small pinch of smoked paprika or a few slices of cooked bacon or sausage. Serve alongside a simple green salad or roasted potatoes for a complete breakfast or brunch.

Nutrition

Per serving (approximate): Calories: 236 kcal • Carbohydrates: 17 g • Protein: 14 g • Fat: 13 g • Fiber: 4 g • Sugar: 3 g

Nutrition information is automatically calculated and should be used as an approximation.

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