Sally's Recipe Of The Week: Breakfast Butternut Squash

Breakfast Butternut Squash
Serves 2

                           Here is what you will need:

1 butternut squash
2 eggs
extra virgin olive oil
salt and pepper
chives or parsley to garnish, optional

Preheat oven to 400.

Slice the top off the squash then slice the squash in half length wise.  Trim a little bit off the back of each slice to level off the squash.

Scoop out the seeds, brush the squash with oil and season with salt and pepper. Line a rimmed baking sheet with parchment paper and bake squash for 40 to 50 minutes. 

Crack eggs into small bowls.

When the squash is cooked (should be able to slide a knife through easily) add the eggs and put back in over for about 10 minutes.

When whites are set remove from oven, sprinkle with garnish if desired and enjoy

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