Bacon-and-egg butternut squash recipe

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  • Yield: 4 Servings
  • Cooking Time: 50 Minutes


  • 1 butternut squash (about 1½ pounds), unpeeled and cut into quarters lengthwise
  • 2 tablespoons olive oil
  • Kosher salt and black pepper
  • 4 slices bacon
  • 4 large eggs
  • 1 avocado, chopped
How to Make It
  1. Toss the squash with the oil; season with ¼ teaspoon each salt and pepper. Roast on a rimmed baking sheet at 400°F until tender, 35 to 45 minutes.
  2. Cook the bacon in a large nonstick skillet over medium heat until browned, 6 to 8 minutes; remove and crumble.
  3. Add the eggs to the skillet and cook, covered, for 2 to 4 minutes for slightly runny yolks; season with pepper. Serve the squash with the eggs, bacon, and avocado.

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