Name: Orange Shakshuka with 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; Fresh thyme, parsley, or microgreens for garnish; 3 tablespoons olive oil (divided); 2 cups vegetable broth; 6 eggs

If you’re ready for a comforting, colorful dish that’s a little different from your usual breakfast or brunch routine, you’re going to love this Orange Shakshuka with Butternut Squash and Spiced Vegetables Recipe. It’s one of those dishes I found myself coming back to again and again because it’s warming, flavorful, and comforting without feeling heavy. Plus, the roasted butternut squash adds a natural sweetness and creamy texture that really sets it apart from your classic shakshuka. Trust me, once you try it, you’ll wonder why you didn’t add squash to shakshuka sooner!

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Why You’ll Love This Recipe

Vibrant Flavors: The blend of warm spices and sweet butternut squash creates a cozy, balanced taste you won’t get from ordinary shakshuka.
Simple and Satisfying: With straightforward steps and easy-to-find ingredients, this recipe fits effortlessly into your weeknight or weekend plans.
Beautiful Presentation: The rich orange hues and perfectly poached eggs look stunning on the plate, making it great for guests or brunch gatherings.
Customizable & Nutritious: You can tweak the spices or veggies, and it’s packed with fiber, protein, and vitamins to keep you full and energized.

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 Butternut Squash and Spiced Vegetables, healthy shakshuka with roasted butternut squash, flavorful breakfast shakshuka, vegetarian brunch ideas, comforting vegetable shakshuka

Ingredients You’ll Need

This Orange Shakshuka with Butternut Squash and Spiced Vegetables Recipe comes together with a handful of fresh veggies and spices that perfectly complement each other. I always advise picking a sweet, firm butternut squash for roasting, and fresh herbs can really brighten up the final dish.

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 Butternut Squash and Spiced Vegetables, healthy shakshuka with roasted butternut squash, flavorful breakfast shakshuka, vegetarian brunch ideas, comforting vegetable shakshuka

Butternut Squash: Choose one that’s heavy for its size with smooth skin to ensure sweetness and creaminess when roasted.
Olive Oil: Use good quality extra virgin olive oil for that lovely fruity base flavor.
Onion: Yellow or white onions work well here; they add a mellow sweetness when sautéed.
Orange Bell Pepper: Fresh and crisp, it adds a subtle sweetness and vibrant color.
Garlic: Minced fresh garlic is the backbone of the spice mix.
Cumin: Ground cumin brings a warm earthiness that pairs beautifully with the squash.
Dried Thyme: Provides a gentle herbaceous note; fresh thyme works too.
Nutmeg: Just a pinch to add a cozy, unexpected depth.
Vegetable Broth: Keep it flavorful and light; homemade or store-bought works fine.
Eggs: Fresh eggs for poaching right in the sauce.
Fresh Herbs & Microgreens: For garnish – fresh thyme, parsley, or your favorite greens add brightness.
Salt and Pepper: To taste, enhancing all those flavors.

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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 making this Orange Shakshuka with Butternut Squash and Spiced Vegetables Recipe my own by switching up some of the veggies or spices based on what I have on hand or what’s in season. It’s really flexible, so don’t hesitate to adjust it to your taste!

Add Some Heat: Sometimes I toss in a pinch of red pepper flakes or some harissa paste for a spicy kick that complements the sweetness.
Swap the Squash: If you’re not a fan of butternut squash (though I can’t imagine why!), diced sweet potatoes or pumpkin can be great substitutes.
Make It Vegan: Instead of eggs, try stirring in some crumbled tofu or chickpeas—still hearty and flavorful!
Herb Variations: Experiment with fresh cilantro or mint if you want a brighter, more vibrant finish.

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

Step 1: Roast the Butternut Squash till Tender and Sweet

Start by preheating your oven to 400°F (200°C). Slice your butternut squash in half lengthwise—use a sturdy knife, and take care because the skin is tough. Rub a little olive oil over the cut sides and sprinkle generously with salt and pepper. Place the squash cut side down on a baking tray lined with parchment paper. Roasting like this caramelizes the sugars and brings out that sweet, rich flavor I absolutely adore. Roast for 40 to 45 minutes until the flesh is fork-tender and easily scoops out.

Step 2: Sauté the Aromatics and Spices

About 5 minutes before the squash finishes roasting, heat the remaining 2 tablespoons of olive oil in a large, deep skillet or sauté pan over medium heat. Add diced onion and orange bell pepper, cooking until the onion turns translucent—about 5 minutes. This is when the scent really starts to fill your kitchen, and you’ll know you’re on the right track. Stir in minced garlic, cumin, thyme, nutmeg, and a pinch of salt and pepper. Let it cook for another 1-2 minutes, allowing the spices to bloom and the garlic to soften without burning.

Step 3: Combine Roasted Squash and Simmer

Carefully scoop the soft flesh from the roasted butternut squash into the pan with your spiced veggies. Add 2 cups of vegetable broth and use a spatula to gently break up any large chunks. Bring this mixture to a simmer—this melds the flavors and creates a lovely sauce with a silky texture. Taste it and adjust salt or spices if needed.

Step 4: Poach the Eggs to Perfection

Make six small wells in the simmering sauce with your spatula, then crack an egg into each one. Cover the pan with a lid and reduce heat slightly to medium-low. Let the eggs cook for 5 to 8 minutes, depending on how runny you like your yolks. I always check at 5 minutes, but if you prefer firmer yolks, let it go a little longer. Keep an eye on the whites to ensure they’re fully set but not rubbery.

Step 5: Garnish and Serve Warm

Sprinkle fresh thyme, parsley, or microgreens over the top just before serving to add a pop of color and freshness. This Orange Shakshuka with Butternut Squash and Spiced Vegetables Recipe looks as good as it tastes—you’ll love the inviting orange glow and the delicate herbs on top.

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

Roast with the Skin On: Leaving the skin on during roasting helps the squash steam in its own moisture, making it extra tender and easier to scoop out.
Use a Nonstick Pan: This makes breaking the eggs into the sauce and removing the shakshuka easier without sticking or breaking yolks.
Simmer Gently: Keep the heat low when poaching eggs so the whites cook perfectly while the yolks stay luscious and runny.
Don’t Skip the Fresh Herbs: They brighten up the richness and add that fresh flavor layer that makes this recipe really shine.

How to Serve Orange Shakshuka with 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 Butternut Squash and Spiced Vegetables, healthy shakshuka with roasted butternut squash, flavorful breakfast shakshuka, vegetarian brunch ideas, comforting vegetable shakshuka

Garnishes

I swear by fresh thyme and parsley—thyme gives an earthy aroma, while parsley adds brightness and color. Microgreens are a fun addition if you want a little extra texture and freshness. Sometimes I sprinkle a little feta cheese on top for a creamy contrast, especially if the eggs are cooked more firmly.

Side Dishes

My go-to sides with this shakshuka are rustic crusty bread or warm pita to soak up all that sauce and runny yolk. For something lighter, a simple cucumber and tomato salad dressed with lemon juice and olive oil works beautifully. On cooler days, I pair it with roasted potatoes or even a side of sautéed greens to keep things balanced.

Creative Ways to Present

For a special brunch, I love serving this orange shakshuka family-style in a big cast iron skillet right at the table—it’s inviting and encourages everyone to dig in. You can also create individual portions in oven-safe ramekins for a more elegant presentation. Adding a drizzle of harissa or a dollop of labneh on the side can elevate the dish into something really memorable.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers—and honestly, my family tends to lick the pan clean—store them in an airtight container in the fridge for up to 3 days. I like to remove the eggs before storing because they get less appetizing over time, then add fresh eggs when reheating.

Freezing

I’ve frozen the vegetable and squash base without the eggs successfully. Just cool the mixture completely, freeze in portions, and thaw overnight in the fridge before reheating gently on the stove. Add freshly cooked or poached eggs when ready to serve for the best taste and texture.

Reheating

Reheat the shakshuka sauce gently on the stove over low heat, stirring occasionally to avoid sticking. Then crack in fresh eggs and cover to poach them just like in the original recipe. This keeps the eggs fresh and the sauce delicious without overcooking anything.

FAQs

Can I use other types of squash in this Orange Shakshuka with Butternut Squash and Spiced Vegetables Recipe?

Absolutely! While butternut squash has a naturally sweet and creamy texture that really works well here, you can swap it out for sweet potatoes, pumpkin, or even acorn squash. Just make sure to roast it until tender to get that smooth, flavorful base for the shakshuka.
How do I know when the eggs are cooked perfectly?

I recommend setting a timer for 5 minutes to start and checking the whites to ensure they’re fully set while the yolks are still soft and runny. If you prefer firmer yolks, leave the lid on and cook for an additional 2-3 minutes. The key is gentle simmering to avoid overcooking.
Can I prepare the squash mixture ahead of time?

Yes! You can roast the butternut squash and prepare the spiced vegetable sauce up to two days ahead. Just refrigerate it in an airtight container and warm gently before adding eggs for poaching. This makes for a quick and hearty breakfast or dinner when you’re short on time.
Is this recipe suitable for a vegan diet?

The original recipe includes eggs, but you can make it vegan by omitting them and adding chickpeas or crumbled tofu for protein instead. Season generously to keep the rich flavors, and enjoy it as a hearty plant-based dish!

Final Thoughts

This Orange Shakshuka with Butternut Squash and Spiced Vegetables Recipe quickly became one of my all-time favorites because it brings such cozy vibes with every spoonful. It’s comfort food that feels a little fancy, perfect for sharing or treating yourself on a slow morning. I really hope you give it a try—grab your skillet, roast that squash, and enjoy every beautiful, flavorful bite. It’s one of those discoveries that you’ll want to make again and again!