Name: Butternut Squash Shakshuka Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Middle Eastern
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 craving something both comforting and a little different for brunch or dinner, you’ve got to try this Butternut Squash Shakshuka Recipe. It’s like your classic shakshuka got a cozy autumn upgrade with sweet, spiced butternut squash, perfectly baked eggs, and tangy feta. I absolutely love how this turns out—rich, colorful, and full of flavor without any fuss. Stick with me here and I’ll guide you through making this fan-freaking-tastic dish that’ll have you cooking it on repeat.

❤️

Why You’ll Love This Recipe

Warm, Cozy Flavors: The cinnamon and cumin add a unique twist that warms you up from the inside out.
Super Simple Ingredients: Most are pantry staples and an easy-to-find butternut squash makes it approachable.
Quick & Hands-Off Cooking: After some simple prep, it bakes in the oven—perfect when multitasking in the kitchen.
Healthy & Gluten-Free: Packed with veggies and protein, this recipe fits many diets without any substitutions.

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 for this Butternut Squash Shakshuka Recipe come together beautifully, blending sweet, savory, and aromatic spices. You’ll find that using quality olive oil and fresh herbs really makes a big difference here, so I never skimp on those!

Olive oil: Look for extra virgin for the best flavor and a nice richness that helps the veggies soften perfectly.
Yellow onion: Adds a subtle sweetness and depth once sautéed—chop it finely for even cooking.
Garlic: Two cloves minced really brighten the dish without overwhelming it.
Cumin: This ground spice brings that earthy warmth shakshuka is known for.
Paprika: I use smoked paprika here to add a subtle smoky edge.
Cinnamon: Yes, cinnamon! It’s a game-changer in the squash puree, adding cozy complexity.
Salt and pepper: Essential for rounding out the flavors just right.
Butternut squash puree: Either homemade or store-bought works—just make sure it’s smooth and fresh.
Eggs: The star protein, baked gently in the sauce—make sure they’re fresh for best results.
Feta cheese: Crumbled on top to bring that tangy creaminess we all love in shakshuka.
Parsley and rosemary: Fresh herbs that give a bright, herby finish—you’ll want them fresh, not dried.

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 my favorite things about the Butternut Squash Shakshuka Recipe is how flexible it is. You can swap in your favorite spices or cheeses to make it truly your own. Don’t hesitate to experiment!

Add some heat: When I first tried adding a pinch of red pepper flakes, it brought just the right kick to balance the sweetness.
Go vegan: Replace eggs with firm tofu or chickpeas, and skip the feta or use a plant-based alternative.
Seasonal swaps: Try butternut squash mixed with pumpkin puree or roasted sweet potatoes for fall variation.
Extra greens: Toss in spinach or kale at the end for a nutrient boost and color pop.

How to Make Butternut Squash Shakshuka Recipe

Step 1: Sauté the aromatics

Start by heating a teaspoon of olive oil in a large cast-iron skillet over medium heat. I love cast iron because it distributes heat evenly and works great in the oven later. Add the chopped yellow onion and cook it gently until soft and translucent—about 3 to 5 minutes. This step is crucial as it builds the base flavor, so be patient and don’t rush it. Once the onion is just right, stir in the minced garlic and cook for about 30 seconds more until fragrant.

Step 2: Spice it up and add the squash

Next, sprinkle in the cumin, smoked paprika, cinnamon, salt, and pepper. Stir well so those spices toast just a bit and bloom their flavors. Then pour in your butternut squash puree—this is the star of the dish that brings a creamy, sweet background that’s totally irresistible. I always taste at this stage and add a pinch more salt if needed. Remove the skillet from the heat.

Step 3: Crack the eggs and bake

Using a spoon, make six little wells in the squash mixture, then carefully crack an egg into each well. Don’t worry if a little egg white escapes—it all bakes together beautifully. Next, sprinkle half a cup of crumbled feta cheese over the top. This adds that salty tang and a bit of creaminess I adore. Transfer the whole skillet to your preheated 375°F oven and bake for about 7 to 10 minutes, or until the eggs are just set but the yolks still slightly runny. Timing here is key, so keep a close eye the first time you try this.

Step 4: Garnish and serve

Let the shakshuka cool for about 5 minutes to let the flavors settle and avoid burning your mouth—been there, done that! Sprinkle chopped parsley and rosemary on top for a fresh, herbaceous finish that brightens up each bite. Serve straight from the skillet with warm, toasted bread to soak up all that delicious sauce.

👨‍🍳

Pro Tips for Making Butternut Squash Shakshuka Recipe

Avoid Overcooking Eggs: I always set a timer because overcooked eggs change the whole texture—runny yolks are pure magic here.
Smooth Squash Puree: For the best sauce consistency, blend your squash until silky smooth. Chunky squash changes the texture a lot.
Use Fresh Herbs: I found dried herbs don’t deliver the same bright punch—fresh parsley and rosemary transform the dish.
Skip Overcrowding the Pan: Cooking in a big enough skillet helps eggs cook evenly and prevents the puree from being too thick.

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’m partial to generous sprinkles of fresh parsley and rosemary—they add color and fresh aroma that just wakes up the dish. Sometimes I also add a drizzle of extra virgin olive oil or a squeeze of lemon juice to cut through the richness.

Side Dishes

This recipe shines with simple sides like toasted sourdough or pita bread, perfect for scooping up every last bit. My family also enjoys it with a crisp green salad or roasted veggies when I want to turn it into a bigger meal.

Creative Ways to Present

For special brunches, I like to serve individual portions in small cast iron skillets or ramekins—presentation instantly feels elevated. A sprinkle of pomegranate seeds or chili flakes adds a pop of color and festive flair if you’re hosting friends.

Make Ahead and Storage

Storing Leftovers

I store leftovers covered in an airtight container in the fridge for up to 3 days. The eggs continue to cook a little so they’ll firm up more, but the flavors intensify nicely overnight.

Freezing

I don’t usually freeze butternut squash shakshuka with eggs, since the texture changes. However, you can freeze the spiced butternut squash puree separately and bake fresh eggs when ready to eat.

Reheating

To reheat leftovers, I recommend warming it gently on the stovetop over low heat with a lid on, or in the oven at low temperature, to preserve texture and avoid drying out the eggs.

FAQs

Can I make this Butternut Squash Shakshuka Recipe vegan?

Absolutely! Swap the eggs for firm tofu cubes or chickpeas and skip the feta cheese or replace it with a vegan alternative. The spices and squash base create plenty of flavor to carry the dish.
How do I make butternut squash puree at home for this recipe?

Simply peel, cube, and roast the squash at 400°F for about 25-30 minutes until tender. Then blend it with a little water or broth until smooth. It’s easy and tastes even better than store-bought!
Can I use other types of squash?

Yes! Butternut squash is preferred for its sweetness and creaminess, but kabocha or acorn squash can work too. Just adjust cooking times if your squash is firmer or has more water content.
What sides go best with this shakshuka?

Toasted crusty bread or pita is classic. You can also serve with a light green salad, roasted vegetables, or even a dollop of labneh or Greek yogurt for extra creaminess.

Final Thoughts

I used to struggle with finding shakshuka recipes that felt both hearty and fresh without being too heavy—that’s why I keep coming back to this Butternut Squash Shakshuka Recipe. It’s comforting yet bright, simple but special, and always impresses my family and friends. I hope you enjoy making and savoring this just as much as I do—trust me, once you try it, it’ll have a permanent spot in your rotation.