Grilled Eggs with Butternut Squash
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes restaurant quality. Butternut squash is naturally packed with vitamin A, which is amazing for your eyes and immune system, and when you grill it with fresh herbs and garlic, it becomes something really special. The best part? Everything cooks on one surface, so cleanup is minimal. Topping it with grilled eggs makes it hearty enough for dinner, and the lemon zest adds a bright finishing touch that ties everything together beautifully.
Ella x
Ingredients
- 1butternut squash
- 2 tbspolive oil
- 8 leavesfresh sage leaves
- 4 sprigsfresh thyme sprigs
- 1 tspsalt
- 1 tspblack pepper
- 4eggs
- 2 clovesgarlic cloves
- 1 tspred pepper flakes
- 1 tsplemon zest
Detail level
Instructions
- 1
Preheat oven to 200°C. Peel and dice the butternut squash into bite-sized pieces.
- 2
Toss the diced squash with olive oil, salt, and pepper. Spread evenly on a baking sheet.
- 3
Roast the squash for 20 minutes. Remove from oven.
- 4
Scatter sage leaves and thyme sprigs on top of the squash. Return to oven for an additional 10 minutes.
- 5
In a large skillet, heat a bit of olive oil over medium-high heat. Cook garlic cloves until fragrant.
- 6
Crack eggs into the skillet, season with salt, pepper, and red pepper flakes. Cook eggs sunny-side-up or to desired doneness.
- 7
Sprinkle lemon zest on the cooked eggs.
- 8
Serve the grilled eggs atop the roasted butternut squash, garnished with any remaining sage leaves and thyme sprigs.
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