Name: Butternut Squash Shakshuka Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Middle Eastern / North African
Ingredients: 1 teaspoon olive oil; 1/2 yellow onion, chopped; 2 cloves garlic, minced; 1 teaspoon cumin; 1 teaspoon paprika; 1 teaspoon cinnamon; 1/2 teaspoon salt; 1/2 teaspoon pepper; 3 cups butternut squash puree (about 1 large butternut squash); 6 eggs; 1/2 cup crumbled feta cheese; 1 tablespoon chopped parsley; 1 tablespoon chopped rosemary

If you’re looking to shake up your brunch routine with something a little unexpected, I’ve got just the thing: my favorite Butternut Squash Shakshuka Recipe. It’s warm, cozy, and full of vibrant fall flavors that will have you making it on repeat. I absolutely love how the sweet and spiced butternut squash puree serves as the perfect base for gently baked eggs and tangy feta. Trust me, once you try this, you’ll never want your shakshuka any other way!

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Why You’ll Love This Recipe

Comforting & Unique: The butternut squash puree gives traditional shakshuka a deliciously sweet and creamy twist you’ll crave.
Simple Ingredients: You don’t need a pantry full of exotic spices – just a handful of basics and fresh herbs make magic happen.
Perfect for Any Meal: Whether for breakfast, lunch, or dinner, this dish feels special yet easy enough for a quick weeknight meal.
Vegetarian & Gluten-Free Friendly: It’s a healthy, satisfying option for a variety of diets without sacrificing flavor.

A black cast iron pan holds five cooked eggs sunny-side-up, each with bright yellow yolks and firm white edges, spread evenly on a thick, orange-brown sauce base that fills the pan. The sauce has bits of soft texture visible, and it is sprinkled with small white cheese crumbles and chopped bright green herbs. The pan rests on a wooden board, and fresh green herb leaves are placed in the foreground, with a white marbled background behind. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients list for this Butternut Squash Shakshuka Recipe is straightforward and wholesome. You’ll find that each element plays a key role in balancing flavors—sweetness from the squash, the earthiness of spices, and the creamy richness from feta and eggs.

Olive oil: Use a good quality extra virgin to start with a flavorful base for sautéing.
Yellow onion: Adds sweetness and depth when softened; chopping it finely helps it melt into the sauce.
Garlic: Fresh minced garlic is a must for that aromatic touch.
Cumin: Brings warm, smoky undertones that beautifully complement the squash.
Paprika: Adds subtle smokiness and a bit of color.
Cinnamon: This is the magical hint that makes the sauce stand out, giving it a cozy, slightly sweet warmth.
Salt and pepper: Essential for seasoning and balancing flavors.
Butternut squash puree: The heart of this recipe—smooth, sweet, and creamy; homemade puree is ideal but canned can work in a pinch.
Eggs: The stars of shakshuka—crack them gently into the wells for perfect poached yolks.
Feta cheese: Crumbled on top for salty tang and creamy texture.
Chopped parsley and rosemary: Fresh herbs for bright, fragrant garnish that elevates every bite.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Butternut Squash Shakshuka Recipe is how easy it is to make it your own. I’ve played around with different herbs, spices, and even cheese to keep things fresh and exciting, and it always turns out fantastic.

Spice it up: For a little heat, toss in some crushed red pepper flakes or a sprinkle of cayenne – that spicy kick took my shakshuka to a new level.
Dairy-free: Skip the feta and try a sprinkle of toasted pine nuts or sliced avocado for creaminess without cheese.
Herb swaps: If you don’t have rosemary, thyme or oregano work beautifully too – I’ve found fresh herbs really brighten each batch.
Veggie boost: Stir in some spinach or kale right before baking to sneak in some greens without overpowering the flavors.

How to Make Butternut Squash Shakshuka Recipe

Step 1: Sauté your aromatics

Start by heating olive oil in a large cast iron skillet over medium heat. Once hot, toss in the chopped yellow onion and cook, stirring occasionally, until it softens and turns translucent—about 3 to 5 minutes. Then, add the minced garlic and cook for just 30 seconds more until fragrant. This step builds the flavor foundation, so don’t rush it; gentle cooking here helps mellow the onion’s sharpness and releases sweetness.

Step 2: Spice it up and add the squash

Now stir in the cumin, paprika, cinnamon, salt, and pepper. Let those spices toast with the onion and garlic for about 30 seconds to unlock their aroma. Once everything smells incredible, pour in the butternut squash puree and mix well. This luscious sauce should be thick but spreadable. Remove the skillet from the heat before moving on to the next step, which keeps those spices bright and flavorful.

Step 3: Crack the eggs and bake

Carefully use a spoon to make six little wells in the squash mixture. Crack an egg into each well, trying not to break the yolks. Then, sprinkle crumbled feta cheese generously over the eggs and around the skillet. Slide your skillet into the preheated 375°F oven and bake for 7 to 10 minutes, checking often after 7 minutes. The eggs should have just set whites and slightly runny yolks – that texture makes the whole dish sing.

Step 4: Garnish and serve

Once out of the oven, let the shakshuka cool for about 5 minutes—it helps the flavors settle and the skillet cool enough to serve. Sprinkle fresh chopped parsley and rosemary over the top for a burst of color and herbal brightness. Serve it right from the skillet with plenty of toasted bread to scoop up every bit of that glorious sauce and runny yolk. I promise, it’s worth every bite.

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Pro Tips for Making Butternut Squash Shakshuka Recipe

Use a cast iron skillet: It distributes heat evenly in the oven, ensuring your eggs cook perfectly without hot spots.
Puree texture matters: I like mine smooth but slightly chunky for some body—too watery puree can make the dish soggy.
Keep an eye on the eggs: They can go from perfect to overdone quickly; start checking at 7 minutes and remove as soon as whites are set.
Avoid cracking eggs too early: Wait until right before baking to crack eggs for the freshest texture and appearance.

How to Serve Butternut Squash Shakshuka Recipe

The image shows a black cast iron pan filled with a dish of a thick brown sauce spread evenly as the base layer. On top of the sauce, there are five cooked eggs with bright yellow yolks and white edges that form the second layer. Small pieces of white cheese and chopped green herbs are sprinkled over the eggs, adding texture and color contrast. The pan sits on a wooden board that has sprigs of green rosemary on the left side and a bunch of fresh cilantro on the right and bottom sides. To the left of the pan, there are four slices of brown bread arranged neatly in a vertical line. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top this shakshuka with lots of fresh parsley and a little chopped rosemary for their vibrant, piney flavors. If I have some on hand, a sprinkle of za’atar or a drizzle of good olive oil on top takes it another notch. You can’t go wrong with a little extra feta too, for that salty pop.

Side Dishes

To complement this hearty dish, I love pairing it with toasted crusty bread or warm pita to soak up the sauce. A simple green salad dressed with lemon vinaigrette adds a refreshing contrast. When I’m feeling indulgent, a side of roasted chickpeas or sautéed greens makes it a full-on feast.

Creative Ways to Present

For brunch gatherings, I like to serve this shakshuka straight in individual small skillets or oven-safe ramekins—everyone gets their own perfectly baked eggs and sauce. It feels casual yet special. Adding edible flowers or microgreens as a garnish makes it Insta-worthy for celebrations!

Make Ahead and Storage

Storing Leftovers

I usually transfer leftover shakshuka into airtight containers and keep them in the fridge for up to 3 days. It’s best to store the sauce and eggs together to maintain that saucy goodness, but it can soften the eggs a bit. If you prefer, remove eggs before storing and reheat separately.

Freezing

I’ve frozen the butternut squash base without the eggs, and it freezes beautifully. Just thaw it overnight in the fridge before reheating and cracking fresh eggs in for serving. Freezing baked eggs isn’t ideal since their texture changes when thawed, so fresh eggs are best.

Reheating

To reheat, warm the shakshuka gently on the stove over low heat or in the oven until warmed through. If the eggs are already baked, consider cracking a new egg into the warmed sauce and baking for a few minutes to enjoy that poached-in-sauce texture again. Trust me, it tastes just as good the second time!

FAQs

Can I use canned butternut squash puree for this recipe?

Absolutely! Canned butternut squash puree works well in a pinch. Just make sure to choose one without added sugars or spices to keep the flavors balanced. You may want to adjust seasoning slightly since canned puree can be a bit wetter than homemade.
How do I know when the eggs are perfectly cooked?

Look for whites that are fully set but not rubbery, and yolks that are slightly soft and runny. Typically, baking at 375°F for 7-10 minutes gives you this result. I start checking around 7 minutes to avoid overbaking because eggs cook quickly in residual heat.
Can I make this recipe vegan?

For a vegan version, you can skip the eggs and feta, and consider adding chickpeas or tofu crumbles for protein instead. Nutritional yeast sprinkled on top adds a cheesy flavor. The butternut squash sauce remains delicious on its own or with roasted veggies mixed in.
What type of bread works best with Butternut Squash Shakshuka?

I love serving this shakshuka with toasted sourdough or rustic country bread because the crusty texture holds up well for dipping, and its tang complements the sweet, spiced sauce beautifully.

Final Thoughts

This Butternut Squash Shakshuka Recipe has become my go-to when I want something comforting but a little different from the usual. It’s simple enough to make any day of the week, yet the layers of warm spices and fresh herbs make it feel like a treat. I’m excited for you to try it—you’ll love how the sweet, spiced squash and creamy eggs come together in perfect harmony. Grab your skillet, invite some friends over, and enjoy this cozy dish that really makes a meal out of breakfast, lunch, or dinner. Happy cooking!