A delectable twist on this popular dish, orange shakshuka is ideal for the fall and winter months. A blend of butternut squash, onion, orange bell pepper, vegetable broth, garlic, spices, and herbs, it’s warm and aromatic. It’s a straightforward simmering concoction that tastes well for every meal of the day, topped with a few softly poached eggs.
A FALL APPROPRIATE BUTTERNUT SQUASH SHAKSHUKA
My shakshuka recipe turns orange in the same way as the fall foliage. And although though this recipe isn’t conventional, it tastes really good!
Never Miss A Good Deal!
A colorful take on the traditional dish, orange shakshuka uses butternut squash instead of tomatoes—everyone’s favorite fall veggie. This version offers you a new shakshuka dish to enjoy with fresh, creamy butternut squash and earthy fall spices like nutmeg and thyme. You know how much I love to eat with the seasons.
Shakshuka is highly adaptable, as you can see if you’ve prepared my basic version or my green shakshuka (packed with zucchini and Brussels sprouts). Its beauty lies in that. All you need to do to prepare a satisfying, nutrient-dense, one-pan supper is to sauté and boil some veggies with herbs and spices, then top with a few eggs.
Shakshuka is a meal that should be enjoyed throughout the year, and perhaps this orange version demonstrates that there are countless ways to prepare it.
ORANGE SHAKSHUKA INGREDIENTS
- Butternut squash is the star of this recipe since it is tasty and creamy!
- Orange Bell Pepper: This crisp-textured pepper intensifies the brilliant orange hue.
- The two key aromatics that unite all the savory tastes are onion and garlic.
- Herbs & Spices: For a hearty, earthy flavor, I’m using cumin, nutmeg, and thyme.
- Vegetable Broth: This gives the ingredients time to cook and combine.
- Eggs: The last ingredient in any recipe for shakshuka.
HOW TO MAKE ORANGE SHAKSHUKA
- Prepare a butternut squash roast. Set the oven to 400 degrees Fahrenheit, cut the squash in half, and season the olive oil with salt and pepper. Fry, face down, for approximately 40 to 45 minutes, or until the flesh is tender and buttery.
- Let the aromatics sear. In a large pan, stir together the onion, bell pepper, and a little amount of oil for 5 minutes.
- The spices are added. Add the nutmeg, cumin, thyme, salt, and pepper and stir until well blended.
- Add the squash (butternut). Scoop out the meat and add it, along with the vegetable liquid, to the pan. After breaking up the squash chunks, boil everything together.
- Put the eggs in. Using a spoon, create little wells and break eggs into each one. After that, cover the pan and cook the eggs for about five minutes, or until they are done to your taste.
- Once garnished, serve. Add a sprinkle of your preferred microgreens, chopped parsley, fresh thyme, or other herbs. There isn’t a bad one here!
STORING AND REHEATING LEFTOVERS
Shakshuka is finest when served fresh, but leftovers can be kept in the fridge and warmed up later. That being said, if you’re cooking for one or two people, this dish may still be made and enjoyed the next day!
- To Store: Place leftovers in an airtight jar and refrigerate for up to 4 days.
- To Freeze: You may freeze the butternut squash layer without the eggs if you want to prepare this in advance. For up to three months, keep this in a freezer-safe jar.
- To Reheat: Simply pop the shakshuka and eggs into the microwave and heat them for a minute or until they are well heated. To reheat from frozen, let the squash mixture defrost in the refrigerator for a full night. After that, quickly sauté it in your skillet, crack the eggs in, and follow the rest of the instructions.
MORE SIMPLE RECIPES FOR ANY TIME OF DAY
- Crispy Chicken Caprese
- Roasted Cornish Hens
- Corned Beef and Cabbage Soup
- Croissant Breakfast Casserole
- Banana Nut Bread
- Authentic Cajun Gumbo
- 2 3/4 – 3 pounds butternut squash
- 3 tablespoons olive oil divided
- 1 medium onion
- 1 orange bell pepper
- 3 garlic cloves minced
- 1 teaspoon cumin
- 1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme chopped
- 1/4 teaspoon nutmeg
- 2 cups vegetable broth
- 6 eggs
- fresh thyme parsley, or microgreens for garnish
- salt and pepper to taste
- Set the oven temperature to 400F/200C. After slicing the butternut squash in half, sprinkle it with salt and pepper and drizzle it with a little olive oil.
- On a baking pan, turn the butternut squash over and roast it for 40 to 45 minutes, or until the flesh is tender.
- After the butternut squash has cooked for around five minutes, combine the chopped onion, bell pepper, and two tablespoons of oil in a big skillet. Saute the onion for five minutes, or until it starts to become transparent.
- To the pan, add the minced garlic, cumin, nutmeg, thyme, and salt & pepper. Add 1 to 2 more minutes of sautéing.
- Remove the butternut squash’s seeds and scoop out the flesh, then add it to the pan. Next, pour in two cups of vegetable broth.
- Simmer the butternut squash after using a spatula to break up the lumps.
- Using your spatula, create six tiny wells for the eggs, then crack an egg into each well.
- Once the eggs are cooked to your preference, cover the pan with a lid and cook for 8 to 10 minutes. Before serving, garnish with microgreens and fresh herbs.