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Breakfast Stuffed Butternut Squash

Breakfast Stuffed Butternut Squash is a delicious and savory breakfast recipe. Mushrooms and onions are baked in a butternut squash topped with cheddar cheese and eggs.

Breakfast Stuffed Butternut Squash

If you love butternut squash, try my Slow Cooker Turkey Chili with Butternut Squash

Breakfast Stuffed Butternut Squash Ingredients

To make this stuffed squash recipe, you will need the following ingredients (see the recipe card below for exact amounts):

  • Butternut squash
  • Olive oil
  • Sea salt
  • Garlic cloves
  • Onion
  • Mushrooms
  • Black pepper
  • Cheddar cheese: I used block, but you can use shredded
  • Eggs
  • Garnishes: chopped red chili, fresh cilantro, sesame seeds, thyme, sea salt, black pepper

Steps to make breakfast in a squash

How to Make Breakfast Butternut Squash

  1. Preheat oven to 395 F.
  2. Bake the squash. Cut the butternut squash in half lengthwise, scoop out the seeds and place in a baking dish or a tray with parchment paper. Rub with olive oil and salt. Place in the oven and let bake until half tender, about 30 minutes.
  3. Prepare the stuffing. While the squash is cooking, heat a small non-stick skillet with ½ tablespoon olive oil. Cook garlic, onion and mushrooms. Adjust taste with salt and pepper.
  4. Add stuffing to squash and bake. Remove butternut squash from the oven (don’t turn off the oven). Scrape with a fork. Divide mushrooms and add on each butternut squash. Divide cheddar cheese and top butternut squash. Crack eggs and place one on each half of butternut squash. Place back in the oven and bake for between 5 to 15 minutes, depending on your preference for the eggs.
  5. Add garnishes and serve. Remove from the oven and serve warm with red chili, cilantro, sesame, thyme, salt and pepper.

Baked squash scraped with a fork

Tips for Stuffed Butternut Squash

  • Cheddar cheese can be replaced by mozzarella cheese.
  • If you find the hollow in a butternut isn’t large enough, scoop a bit of the cooked flesh out before adding the egg.
  • Since squash has a thick shell, it can be difficult to cut it lengthwise. You must use a very sharp knife. If you still have difficulty, pop the squash into the microwave for 3-4 minutes to soften the shell slightly.
  • Don’t overcook the squash.

Squash Stuffed with Eggs and Mushrooms

Can This Recipe Be Made Ahead?

Yes, you can already bake the squash then just add the other ingredients when you are ready to prepare for breakfast or lunch.

Storage Instructions

Squash contains a lot of water. I suggest removing the flesh from the skin before storing in the refrigerator. You can still store the shell separately if you wish to use it again as a serving bowl. Store up to 3 days in refrigerator.

Fork and knife cutting into a baked egg on top of a squash

Can I Heat Leftovers?

Yes. Feel free to reheat in the microwave. 

Breakfast Stuffed Butternut Squash

Breakfast Stuffed Butternut Squash

Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour

Breakfast Stuffed Butternut Squash is a delicious and savory breakfast recipe. Mushrooms and onions are baked in a butternut squash topped with cheddar cheese and eggs.

Ingredients

  • 1 large butternut squash
  • Olive oil
  • Sea salt
  • 2 garlic cloves, finely chopped
  • 1 small onion, peeled and quartered
  • 1 cup mushrooms, washed and sliced
  • Black pepper
  • 1/2 cup cheddar cheese, cut in cubes
  • 2 eggs

Instructions

  1. Preheat the oven to 395 F.
  2. Cut the butternut squash in half lengthwise, scoop out the seeds and place in a baking dish or a tray with parchment paper. Rub with olive oil and salt. Place in the oven and let bake until half tender, about 30 minutes.
  3. While the squash is cooking, heat a small non-stick skillet with ½ tablespoon olive oil. Cook garlic, onion and mushrooms. Adjust taste with salt and pepper.
  4. Remove butternut squash from the oven (don’t turn off the oven). Scrape with a fork.
  5. Divide mushrooms and add on each butternut squash. Divide cheddar cheese and top butternut squash. Crack eggs and place one on each half of butternut squash.
  6. Place back in the oven and bake for between 5 to 15 minutes, depending on your preference for the eggs.
  7. Remove from the oven and serve warm with red chili, cilantro, sesame, thyme, salt and pepper.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 338Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 216mgSodium: 569mgCarbohydrates: 21gFiber: 6gSugar: 6gProtein: 17g

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