Hiiii! Are you guys having a good week so far? How was your weekend? Ours was pretty low-key but totally necessary: we caught up on all of our laundry (now that our washer is fixed), cleaned the ruins from the basement flooding and relaxed. We also had a chance to switch out our summer clothes for winter clothes (aka: chunky sweaters!).
Of course it was nice to get lots of R&R in. The hub has been traveling a lot lately- like once a week he is on another flight somewhere for work- so he appreciated a nice and slow weekend.
We started off the weekend with the usual Friday night homemade pizza and beer + a side of Walking Dead I was able to get my grocery shopping on and restocked on our veggies, so I celebrated with a huge veggie omelette for a lazy Sunday morning breakfast.
Soooooo after I posted some friday favorites the other week , I have had lots of questions about how I make my squash and eggs combo. I knew it was only a matter of time before I posted about it- so here we are!
It’s pretty much the easiest thing in the world and seriously the most magic combo. Remember this?
Uhhhh huh I have been eating this for a quick breakfast or lunch and I just recently served it over a bed of lettuce for dinner one night (picture below). It’s pretty much the easiest meal to eat anytime of the day (or even for a snack!) as long as you have some butternut squash already roasted and hanging out in the fridge.
So many questions and I have your answers:
Butternut Squash and Egg Skillet
1 cup leftover roasted butternut squash
1 tsp oil
choice of cheese: blue, goat or feta
(I have been roasting butternut squash and keeping it on hand to throw on salads and of course- eggs! I roast mine at 375 for about 30 minutes with olive oil and lots of salt/pepper.)
I start my throwing some leftover b. squash into a skillet and heat it up with a little olive oil.
Then I veryyy carefully crack a couple of directly on top of the squash, toss a little s/p over the eggs, turn the heat to medium-low and pop a lid on it.
After a few minutes the egg whites will have set and the yolk will still be nice and runny- which is perfect with the squash.
Once the eggs are cooked, toss some of your favorite cheese on top and serve! I’ve made this with both blue and feta cheese and it’s amazing. Next time I have my hands on some goat cheese I will be making this for sure.
Serve as is or eat it over a bed of spinach/lettuce! I top mine off with some extra spicy hot sauce. Because what do I eat without it?
Now go and merry those butternut squashes you have laying around with those eggs in your fridge! I promise you won’t regret it.
How are you eating butternut squash this squash season?