Bacon-and-Egg Butternut Squash

bacon-egg-butternut-squash
Photo by Paul Sirisalee
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 224 calories
    • Fat 15 g
    • Sat Fat 3 g
    • Cholesterol 218 mg
    • Sodium 342 mg
    • Protein 10 g
    • Carbohydrate 16 g
    • Sugar 3 g
    • Fiber 4 g
    • Iron 2 mg
    • Calcium 87 mg

Heat oven to 400° F. Toss the squash, oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Roast, turning once, until tender, 35 to 45 minutes.

Brown the bacon in a large nonstick skillet over medium heat, 6 to 8 minutes; remove and crumble. Reserve the skillet.

Add the eggs to the drippings in the skillet and cook, covered, 2 to 4 minutes for slightly runny yolks. Season with ¼ teaspoon pepper.

Ingredients

  1. Check 1 butternut squash (about 1 1/2 pounds), unpeeled and cut into quarters lengthwise
  2. Check 2 tablespoons olive oil
  3. Check kosher salt and black pepper
  4. Check 4 slices bacon
  5. Check 4 large eggs
  6. Check 1 avocado, chopped

Directions

  1. Heat oven to 400° F. Toss the squash, oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Roast, turning once, until tender, 35 to 45 minutes.
  2. Brown the bacon in a large nonstick skillet over medium heat, 6 to 8 minutes; remove and crumble. Reserve the skillet.
  3. Add the eggs to the drippings in the skillet and cook, covered, 2 to 4 minutes for slightly runny yolks. Season with ¼ teaspoon pepper.
  4. Serve the squash with the eggs, bacon, and avocado.