Name: Roasted Butternut Squash and Eggs with Pecans
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 medium butternut squash,; about 1½ to 2 lbs.; 1 tbsp. olive oil; 2 eggs; salt & pepper; ⅛ tsp. ground nutmeg; 1/8 tsp ground turmeric; 2 tbsp. chopped pecans, optional

Description

Discover diabetes-friendly delights with our Roasted Butternut Squash & Eggs with Pecans recipe! A perfect blend of taste and blood sugar balance, this dish is rich in protein, fiber, and essential vitamins.

Ingredients

Units Scale

1 medium butternut squash,
about 1 1/2 to 2 lbs.
1 tbsp. olive oil
2 eggs
salt & pepper
1/8 tsp. ground nutmeg
1/8 tsp ground turmeric
2 tbsp. chopped pecans, optional

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Instructions

Preheat the oven to 400°F (200°C). Prepare a baking sheet lined with aluminum foil.
Cut the butternut squash in half lengthwise and use a large spoon to remove the seeds. Discard the seeds.
Brush the cut side of the squash with olive oil and place it cut side down on the baking sheet.
Place the squash into the oven and roast for 30 minutes. Use a fork to check its doneness at this point, you should be able to easily pierce the squash with a fork.
Remove the squash from the oven, flip it over, cut side up, and carefully crack an egg into each hole. Season with salt, black pepper, nutmeg and turmeric, then return to the oven and roast for a further 8-10 minutes, or when the egg is cooked to your desired hardness.
Once cooked, remove from the oven, garnish with chopped pecans and serve.