Butternut Squash & Eggs

I had a taste for my grandmother’s simple zucchini and eggs and what better way to fill a meal planning spot than with a simple recipe, right? But zucchini isn’t exactly in season, so I got creative and let seasonal veggies be my guide. The best part? Hands on time is less than 15 minutes. šŸ˜Ž

Serves: 3-4


  • 3-4 eggs
  • 1.5 lb butternut squash
  • 1/2 c onion, chopped (sweet or yellow depending on preference)
  • 1 tbsp + 2 tsp avocado oil
  • 1/2 tsp ground cumin
  • 1/4 tsp coriander
  • dash of cayenne (optional)
  • salt and pepper to taste 


  1. Line a large baking sheet with a silicone baking mat (or grease the pan) and preheat to 400 degrees.
  2. Chop butternut squash to 1 inch pieces. 
  3. Toss butternut squash in a large bowl with 2 tsp avocado oil, cumin, coriander, cayenne, and salt. Spread evenly on baking sheet.
  4. Bake for ten minutes.
  5. During the last five minutes of baking, heat a frying pan on medium heat.
  6. Add avocado oil and onions until onions begin to sweat. (2-3 minutes)
  7. Beat eggs, add salt and pepper to taste, and pour eggs into frying pan, stirring until eggs are scrambled and cook through. 
  8. Pour butternut squash over egg mixture and enjoy! 

How we’ve enjoyed this dish:

  • Prepared a double batch for breakfasts for the week. 
  • Add black beans to the recipe above (don’t forget to increase the seasoning!) and serve with a kale side salad complete with sunflower seeds, pumpkin seeds, and walnuts.