Roasted Butternut Squash and Egg Recipe

Ingredients:

• 1 small butternut squash, peeled and chopped
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 eggs
• 1 tbsp chopped parsley (optional)

Directions:

1. Preheat the oven to 425°F (218°C).
2. In a large mixing bowl, toss the chopped butternut squash with olive oil, salt, and black pepper until evenly coated.
3. Transfer the seasoned butternut squash to a baking sheet lined with parchment paper. Arrange them in a single layer to avoid overcrowding. Roast the butternut squash for about 25-30 minutes or until golden brown and lightly crisped.
4. In the last 5-7 minutes of roasting, create four small wells (one for each egg) in the roasted butternut squash. Crack one egg into each well.
5. Return the baking sheet to the oven and continue to roast until the egg white is cooked and the yolk is still runny, about 5-7 more minutes.
6. Remove the baking sheet from the oven and sprinkle chopped parsley over the top (optional).
7. Allow the roasted butternut squash and eggs to cool for about 2-3 minutes before serving.

Serving Suggestions:

This roasted butternut squash and egg dish can be served as a standalone breakfast, lunch, or dinner. It can also be enjoyed as a side dish with some grilled chicken, fish, or steak. The roasted butternut squash and egg can be topped with a dollop of Greek yogurt, avocado slices, or crumbled feta cheese for extra richness.

Verdict:

The combination of roasted butternut squash and egg is both healthy and satisfying. The sweetness of the butternut squash complements the rich and creamy egg yolk well. The dish is also incredibly versatile, as it can be customized with different herbs, spices, and toppings to suit different tastes. It’s a perfect meal for those who want a nutritious and delicious dish that’s easy to prepare.