Orange Shakshuka with Roasted Butternut Squash and Spiced Eggs Recipe

If you’re craving something cozy, vibrant, and a little bit different for breakfast, brunch, or even dinner, then you absolutely have to try my Orange Shakshuka with Roasted Butternut Squash and Spiced Eggs Recipe. This dish brings all the warm spices you love in shakshuka but adds a sweet and creamy twist with roasted butternut squash—and those perfectly spiced eggs? They’re just the cherry on top. Trust me, once you’ve made this, it’ll be on rotation at your table!

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Ingredients You’ll Need

The magic of this Orange Shakshuka with Roasted Butternut Squash and Spiced Eggs Recipe really starts with the ingredients, which come together in such a cozy, flavorful way. I love that most are pantry staples or easy to find, but the butternut squash and orange bell pepper bring fresh, seasonal brightness.

• Butternut squash: Pick a nice, firm squash with no soft spots—it’ll roast evenly and have a beautiful sweet flavor.
• Olive oil: Use good quality extra virgin olive oil for sautéing to enhance those warm, savory notes.
• Onion: A yellow or sweet onion works wonders here, adding a gentle sweetness and depth.
• Orange bell pepper: Adds not just color but a subtle fruity crunch that compliments the squash.
• Garlic cloves: Fresh minced garlic gives the base flavor a punch of aroma and umami.
• Cumin: Essential for that warm, earthy tone classic to shakshuka.
• Dried or fresh thyme: Adds an herbal brightness that lifts the dish beautifully.
• Nutmeg: Just a pinch works wonders to add subtle warmth without overpowering.
• Vegetable broth: Keep it low sodium if possible, so you control the saltiness of the dish well.
• Eggs: Fresh eggs really make the difference here; I always use cage-free or organic when I can.
• Fresh thyme, parsley, or microgreens: For garnish—they brighten and add a fresh finish.
• Salt and pepper: To taste—don’t rush this step, seasoning really makes the dish sing.

Variations

I love that this recipe feels like a cozy hug on a plate, but it’s also endlessly adaptable. Over time, I’ve found a few ways to switch it up depending on what I have on hand or who I’m cooking for.

• Make it vegan: Skip the eggs and add hearty chickpeas or crumbled tofu instead—still hearty and comforting.
• Add heat: Toss in a diced chili or sprinkle red pepper flakes for a spicy kick; I like this variation on chillier mornings.
• Swap veggies: Don’t have butternut squash? Sweet potatoes or pumpkin work beautifully in a pinch.
• Herbal twist: Fresh dill or cilantro instead of thyme gives it a fresher, summery vibe when you want brightness.

How to Make Orange Shakshuka with Roasted Butternut Squash and Spiced Eggs Recipe

Step 1: Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Slice your butternut squash in half lengthwise—this is a bit of a workout, so be careful! Rub both halves lightly with olive oil and sprinkle with salt and pepper. Place the squash cut side down on a baking tray and roast for 40 to 45 minutes or until the flesh is tender and easily pierced with a fork. This roasting step brings out the natural sweetness and caramelizes the edges, which I find adds amazing depth to the final dish. Don’t skip roasting; it’s the secret to that rich orange shakshuka base.

Step 2: Sauté Aromatics and Spices

About five minutes before the squash is ready, heat 2 tablespoons of olive oil in a large skillet or wide pan over medium heat. Add diced onion and orange bell pepper—this combo gives the dish a lovely sweetness and color. Sauté for about 5 minutes or until the onion turns translucent. Then add minced garlic, cumin, thyme, nutmeg, salt, and pepper. Sauté for another 1 to 2 minutes until everything smells fragrant; this step releases all those warm spices and infuses the vegetables beautifully.

Step 3: Combine Butternut Squash and Simmer

Scoop out the soft butternut squash flesh from its skin and transfer it to your skillet with the aromatics. Pour in 2 cups of vegetable broth, then use your spatula to mash and break up the squash chunks, stirring until the mixture is smooth-ish and simmering gently. This creates the lush orange base for your shakshuka—a perfect balance of creamy squash and flavorful broth. Simmer for a few minutes to let everything marry together.

Step 4: Poach the Spiced Eggs

Using your spatula, make six small wells in the squash mixture. Crack a fresh egg into each well—you might want to crack them into a small bowl first to avoid shells. Cover the pan with a lid and cook for about 5 to 8 minutes, depending on how runny you like your eggs. I personally love mine with a slightly runny yolk that spills deliciously over the creamy base. Keep an eye so the whites set but the yolks stay soft.

Step 5: Garnish and Serve

Once your eggs are cooked to perfection, sprinkle fresh thyme, parsley, or your favorite microgreens on top. These garnishes add a pop of color and freshness that contrast so well with the richness of the dish. Serve this shakshuka straight from the pan with warm crusty bread or pita to scoop it up—pure comfort food heaven.

How to Serve Orange Shakshuka with Roasted Butternut Squash and Spiced Eggs Recipe

Garnishes

I love topping this shakshuka with lots of fresh herbs—usually thyme and parsley—plus a scattering of peppery microgreens if I have them around. They add freshness and a pretty pop of green against that gorgeous orange base. A little drizzle of good olive oil or a sprinkle of flaky sea salt right before serving really elevates the flavors.

Side Dishes

Warm, crusty sourdough bread is my go-to for dipping into the spiced eggs and squash sauce. On chillier days I like a side of simple sautéed greens or a lightly dressed salad to add brightness. Sometimes I even serve it alongside roasted cherry tomatoes or smoky grilled eggplant for a Mediterranean vibe.

Creative Ways to Present

For special brunches, I’ve served this shakshuka in individual cast-iron skillets—that always impresses and keeps everything warm. Another fun idea is to hollow out mini roasted squash halves and spoon the shakshuka inside for a lovely edible bowl that doubles as a beautiful centerpiece.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and honestly, that might be tough!), store the squash base separately from the eggs in airtight containers in the fridge. The base keeps beautifully for up to 3 days, but the eggs are best eaten within 24 hours for optimal texture.

Freezing

I’ve frozen the squash base on its own several times with great success. Just cool completely, portion into freezer-safe containers, and freeze up to 3 months. I usually don’t freeze the eggs though—they tend to lose their texture when thawed.

Reheating

Reheat the thawed squash base gently on the stove with a splash of broth or water to loosen it up. When warmed through, crack fresh eggs into the pan and cook them fresh—this keeps the eggs silky and perfectly done.

FAQs

Final Thoughts

This Orange Shakshuka with Roasted Butternut Squash and Spiced Eggs Recipe is one of those dishes I keep coming back to when I want something that feels homey, nourishing, and just a bit special. After trying many shakshuka variations, the roasted butternut squash adds a luscious creaminess and natural sweetness that makes this version a real standout for me—and everyone I’ve served it to goes crazy for it. I hope you’ll give it a try, whether it’s a lazy weekend brunch or a comforting weeknight supper. It’s like a warm hug from the inside out, and I know you’ll enjoy making (and eating!) it just as much as I do.

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