Have you eaten your fair share of delicata squash this season yet? If not, you are missing out. Easily one of my favourite squash out there (pssshh… who needs butternut?!) because it’s quick and easy to prepare, really sweet and flavourful, uses minimal seasoning (just thrown some salt and pepper on there) and you can even eat the skin! Obviously, I needed to make a recipe using delicata squash for my favourite meal of the day.
My favourite meal of the day in order:
- breakfast
- breakfast
- breakfast
- breakfast for dinner.
And this my friends, is where Roasted Delicata Squash with Eggs comes in!
Are you ready to give it a go?
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When breakfast comes together as easy as this it’s a total win! I usually save this breakfast for the weekend as it does take 40 minutes to bake (who has time for that during the week?!) BUT! Bonus points for these Roasted Delicata Squash and Eggs because they can be eaten for breakfast, lunch or dinner. I give high priority to meals that are that versatile. Who doesn’t like breakfast for dinner?!
This recipe is also Whole30 and paleo friendly as the tomato jam is sweetened with dates only! As long as you have a jar of the tomato jam in the fridge, the only hard part is containing your excitement as the smell of the delicata squash roasting in the oven takes over your kitchen. IT’S A BEAUTIFUL THING.
And make no mistake, you can take this egg in squash thing wherever your heart desires. Want avocado on it? Extra bacon? On a bed of lettuce? You do You. I think it would go really well with other sauces or dressings like this Avocado, Green Apple and Jalapeno Sauce. Can we say YUM?!
Looking for more breakfast recipes? Try these:
Sweet Potato Breakfast Bake (whole30, Paleo)
Savoury Pancake Stacks (Paleo)
Honey and Rose Broiled Grapefruit (Paleo)
Green Smoothie (Banana-less) (Paleo)
Tried the recipe? loved it? Rate it and tag #sweetlizzy on Instagram!
PrintRoasted Delicata Squash with Eggs (Whole30 & Paleo)
The perfect whole30 and paleo breakfast for fall! Sweet delicata squash roasted with eggs and topped with tomato jam, bacon and parsley.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4-6 servings 1x
- Category: breakfast
- Method: Baking
- Cuisine: paleo, whole30
Ingredients
1–2 delicata squash
avocado oil, coconut oil, ghee or butter
salt and pepper
4–6 eggs (depending on how many you want and how many people you are serving!)
4 pieces of bacon, cooked and chopped
parsley for garnish
Instructions
Preheat the oven to 400F.
Slice your delicata squash in about 3/4-1 inch thick rounds. Scoop out the seeds and brush the rounds with oil. Season with salt and pepper. Lay the delicata rounds flat on a parchment lined baking sheet and bake for 20 minutes.
Remove from the oven and flip the delicata squash and bake for another 10 minutes.
Remove the delicata squash from the oven and crack an egg in each one. Some will spill over and under but that is ok. Put it back in the oven for 8-10 minutes, depending on how cooked you want your yolks.
Remove from the oven and cut away any egg that spilled underneath. Scoop the tomato jam on top and add chopped bacon and parsley to each squash. Serve right away.
Notes
*All ovens are different but I tested this in two different ovens and found that 8-10 minutes was best for slightly soft yolks.
**These would be really good with other dressings/sauces. I think the Avocado, Green Apple and Jalapeno sauce would be very tasty!
Keywords: eggs, paleo, whole30, delicata squash, breakfast
Made this today and it was sooooo good! Loved the jam that went along with it, and it’s a creative use of the squash!
★★★★★
Hi Mitch! I am so glad you liked the recipe! And the tomato jam is definitely my favourite part of this meal 😉
I do something similar in an acorn squash.
Love Acorn squash too!!
This is sooo good. Easy peasy, bursting with flavor. That tomato jam is now in my biweekly rotation.
★★★★★