Name: Orange Shakshuka with Roasted Butternut Squash and Spiced Vegetables Recipe
Prep time: 5 min
Cook time: 1 h 5 min
Total time: 1 h 10 min
Cuisine: Middle Eastern
Ingredients: 2 3/4 – 3 pounds butternut squash; 1 medium onion, diced; 1 orange bell pepper, diced; 3 garlic cloves, minced; 1 teaspoon cumin; 1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh thyme, chopped); 1/4 teaspoon nutmeg; Salt and pepper, to taste; 3 tablespoons olive oil (divided); 2 cups vegetable broth; 6 eggs; Fresh thyme, parsley, or microgreens for garnish

If you’re craving a cozy meal that’s bright, comforting, and loaded with flavor, you’ve got to try this Orange Shakshuka with Roasted Butternut Squash and Spiced Vegetables Recipe. I absolutely love how the sweetness of roasted butternut squash perfectly balances the warm spices and tangy notes from the orange bell pepper—plus, poached eggs right in the mix? It’s like breakfast, lunch, and dinner all rolled into one hearty, colorful dish. Stick with me here, because I’m going to share everything I’ve learned to help you nail this recipe with ease.

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Why You’ll Love This Recipe

Unique Flavor Twist: The blend of roasted butternut squash and warm spices gives shakshuka a cozy, fall-inspired taste you won’t find in classic versions.
One-Pan Wonder: You get the benefits of roasting and stovetop cooking all in one skillet, making cleanup a breeze.
Versatile Meal: Perfect for breakfast, brunch, or dinner, this dish fits in anytime and pairs beautifully with many sides.
Rich in Comfort and Nutrition: Eggs provide protein, while butternut squash adds fiber and vitamins, making this both hearty and nourishing.

A black skillet holds a dish with one base layer of soft, mashed orange sweet potatoes that cover the bottom with a slightly chunky texture. Four cooked eggs are placed evenly over this base; each egg has a smooth, white cooked edge and bright, round yellow yolks in the center. Small green herbs and thin light green sprouts with long stems are sprinkled over the eggs and sweet potatoes, adding fresh, leafy textures. The skillet sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Orange Shakshuka with Roasted Butternut Squash and Spiced Vegetables, healthy shakshuka recipes, comforting breakfast ideas, fall-inspired vegetarian dishes, flavorful vegetable shakshuka

Ingredients You’ll Need

Choosing the right ingredients here makes all the difference—I like to use fresh thyme when I can, and make sure the butternut squash is firm and bright in color. Together, these fresh produce and pantry staples marry beautifully to create this soulful Orange Shakshuka with Roasted Butternut Squash and Spiced Vegetables Recipe.

Flat lay of halved roasted butternut squash with vibrant orange flesh, a whole orange bell pepper, a peeled and chopped medium onion, several cloves of minced garlic, fresh thyme sprigs, dried cumin seeds, a small pile of ground nutmeg, handfuls of bright green parsley leaves and microgreens, all beautifully arranged with natural light highlighting their rich colors and textures, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Orange Shakshuka with Roasted Butternut Squash and Spiced Vegetables, healthy shakshuka recipes, comforting breakfast ideas, fall-inspired vegetarian dishes, flavorful vegetable shakshuka

Butternut squash: Look for a firm, heavy squash with a matte skin; fresher squash roasts sweeter and creamier.
Olive oil: Use good quality extra virgin olive oil for sautéing—it brings subtle fruitiness to the dish.
Onion: Yellow or white onion works best for its natural sweetness and depth.
Orange bell pepper: Adds a bright, tangy sweetness and vibrant color—don’t substitute with green.
Garlic cloves: Freshly minced garlic adds that essential aromatic punch.
Cumin: Toast slightly if you want an even deeper flavor.
Thyme (dried or fresh): Fresh thyme gives the best herbal lift, but dried also works when fresh isn’t available.
Nutmeg: Just a pinch brings warmth that takes the spices up a notch.
Vegetable broth: Using broth instead of water gives the sauce more body and richness.
Eggs: Use the freshest eggs you have for the best poaching texture.
Salt and pepper: Essential for seasoning; add gradually and taste as you go.
Fresh herbs like parsley, thyme, or microgreens: Perfect for garnishing and adding a fresh contrast.

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

I love tweaking this Orange Shakshuka with Roasted Butternut Squash and Spiced Vegetables Recipe based on what’s in my kitchen or the season. Feel free to customize it—you’ll find it’s super forgiving and flexible!

Spicy Kick: Add a pinch of smoked paprika or red chili flakes when sautéing for a smoky heat; my family requests this version when they want a little more warmth.
Greens Tossed In: Stir in spinach or kale near the end of cooking for a fresh, leafy twist; it adds a nice color contrast and nutrition boost.
Vegan Version: Skip the eggs and add chickpeas or more squash chunks for a plant-based, protein-packed option that’s still deeply satisfying.
Seasonal Swap: Try swapping butternut squash with sweet potatoes or pumpkin, especially in autumn—it changes the texture slightly but keeps the cozy vibe.

How to Make Orange Shakshuka with Roasted Butternut Squash and Spiced Vegetables Recipe

Step 1: Roast the Butternut Squash to Sweet, Tender Perfection

Preheat your oven to 400°F (200°C). Slice the butternut squash in half lengthwise and rub each half lightly with olive oil, then sprinkle with salt and pepper. I like to flip the squash over on the baking tray so the skin is down, which helps steam the flesh and keeps it moist. Roast for 40-45 minutes until it’s fork-tender and soft to the touch. This roasted squash is what brings that signature warmth and sweetness to your shakshuka.

Step 2: Sauté the Aromatics and Spices

About 5 minutes before the squash finishes roasting, heat a large pan over medium heat. Add 2 tablespoons of olive oil, then toss in diced onion and chopped orange bell pepper. Sauté for around 5 minutes until the onion becomes translucent and the peppers soften. Next, add your minced garlic, cumin, thyme, nutmeg, salt, and pepper. I like to stir quickly here—about 1 to 2 minutes until fragrant—because burnt garlic will ruin the depth of your sauce.

Step 3: Combine Roasted Squash and Simmer

Scoop the creamy butternut squash flesh from its skin and add it to the pan with your sautéed veggies. Pour in 2 cups of vegetable broth, then use your spatula to gently break up any large squash chunks, creating a thick, rustic sauce. Bring this to a gentle simmer and let the flavors meld for a few minutes—you’ll see the sauce thicken and get silky smooth.

Step 4: Poach the Eggs for That Perfect Runny Yolk

Now, carefully make six small wells in the sauce using your spatula and crack one egg into each. Cover the pan with a lid and reduce heat to low. Let the eggs cook for 5 to 8 minutes, depending on how you like your yolks. Pro tip: I usually check around 6 minutes for soft yet set whites and gloriously runny yolks—the kind that make every bite gorgeous and creamy.

Step 5: Garnish and Serve Warm

The moment those eggs are cooked to your liking, remove the lid and sprinkle fresh thyme, parsley, or microgreens on top. These fresh herbs lift the whole dish with color and brightness. Serve immediately—trust me, shakshuka is best enjoyed piping hot straight from the pan!

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Pro Tips for Making Orange Shakshuka with Roasted Butternut Squash and Spiced Vegetables Recipe

Don’t Skip the Roasting: Roasting the butternut squash separately enhances its natural sweetness and texture—directly sautéing won’t give you the same creamy depth.
Use Fresh Eggs for Poaching: Fresher eggs hold their shape better when cracked into the sauce, preventing runny whites from spreading too much.
Adjust Broth Thickness: If your sauce seems too watery after adding broth, simmer uncovered for a few extra minutes to thicken before adding eggs.
Keep an Eye on Egg Timing: I learned this the hard way—checking early and often avoids overcooked eggs that lose their delicious creaminess.

How to Serve Orange Shakshuka with Roasted Butternut Squash and Spiced Vegetables Recipe

A white plate sits on a white marbled surface, holding a bright orange mashed base spread out flat. On top of this base is a single fried egg with a yellow yolk and white edges, sprinkled lightly with black pepper. Around the egg and on the mashed layer are small fresh green sprouts with thin white stems scattered over. A silver fork rests on the right side of the plate, partially on the food. In the background, a black skillet filled with the same mashed base and eggs is slightly blurred. Photo taken with an iphone --ar 2:3 --v 7 - Orange Shakshuka with Roasted Butternut Squash and Spiced Vegetables, healthy shakshuka recipes, comforting breakfast ideas, fall-inspired vegetarian dishes, flavorful vegetable shakshuka

Garnishes

I’m pretty simple with the garnishes here because fresh herbs like thyme and parsley really shine. Microgreens add a delicate peppery note and a dash of elegance. Sometimes I sprinkle a little crumbled feta or a drizzle of harissa if I want some extra tang or heat—totally optional but delightful.

Side Dishes

My go-to sides for this shakshuka are crusty sourdough bread or warm pita—it lets you scoop up every luscious bite of sauce and runny egg. A simple green salad with lemon vinaigrette complements the richness perfectly, or even roasted sweet potatoes if you want to keep things hearty.

Creative Ways to Present

For brunch with friends, I love serving this shakshuka right in cast iron skillets to keep it warm and dramatic at the table. You can also add colorful edible flowers or swirl in a dollop of Greek yogurt for contrast. Trust me, presentation adds to the cozy vibe and makes the experience extra special.

Make Ahead and Storage

Storing Leftovers

I usually store any leftovers in an airtight container in the fridge for up to 3 days. Because the eggs soften and firm up in the sauce, I recommend gently reheating and eating within that window for best texture.

Freezing

I’ve frozen the sauce base (without eggs) with great results—just cool it completely, freeze in portions, and thaw in the fridge overnight. When you’re ready to eat, reheat and crack fresh eggs into the warmed sauce to poach fresh.

Reheating

When reheating leftovers with eggs included, I recommend warming gently on low heat with a lid to avoid drying out the eggs. You can add a splash of broth or water if the sauce has thickened too much.

FAQs

Can I use other types of squash for this recipe?

Absolutely! While butternut squash works beautifully due to its sweetness and texture, you can swap it for kabocha or pumpkin. Just adjust roasting times as needed and keep in mind the flavor will shift slightly.
How do I know when the eggs are perfectly cooked?

Timing depends on your preference. Usually, 5-6 minutes yields set whites with runny yolks—lift the lid gently and peek to judge doneness. If you prefer firmer yolks, leave the lid on and check after 8 minutes.
Can I make this recipe vegan?

Yes! Simply omit the eggs and add extra veggies or protein like chickpeas. You can also top with avocado slices or a sprinkle of nutritional yeast for umami.
What can I serve alongside this shakshuka?

Crusty bread, warm pita, simple salads, or roasted root vegetables work wonderfully. I’ve found sourdough especially complements the tangy and sweet flavors in this dish.

Final Thoughts

This Orange Shakshuka with Roasted Butternut Squash and Spiced Vegetables Recipe has become a favorite in my kitchen—its cozy warmth and vibrant flavors always make me feel right at home. I love sharing it with friends because it’s such a conversation starter—how can something so simple be so comforting? You’ve got to try this for yourself and see how the soft squash, warm spices, and runny eggs create a magical blend. Trust me, once you make it, your family will be asking for it again and again.