Orange shakshuka is a delicious variation of this much loved recipe, perfect for cozy fall and winter months. It’s a warm and fragrant mix of butternut squash, onion, orange bell pepper, vegetable broth, garlic, spices, and herbs. It’s a simple, simmering mixture with a few gently poached eggs on top that can be enjoyed for any meal of the day.
A Fall Appropriate Butternut Squash Shakshuka
Just as the fall leaves turn to orange, so does my shakshuka recipe. And while this version may not be traditional, it sure is mighty tasty!
Orange shakshuka is a vibrant spin on the classic recipe and swaps tomatoes for everyone’s favorite fall vegetable, butternut squash. You know I love eating with the seasons, so this version gives you a new shakshuka recipe to enjoy with fresh, creamy butternut squash, and earthy fall flavors like thyme, and nutmeg.
If you’ve made my classic version or my green shakshuka (filled with Brussels sprouts and zucchini), you know how incredibly versatile shakshuka is. That’s the beauty of it. All you have to do is saute, and simmer some vegetables with spices and herbs, then plop a few eggs on top for a filling, nutrient-dense, one-pan meal.
Hopefully, this orange version proves that the variations to shakshuka truly are endless, because this is one dish that deserves to be eaten every season of the year.
Orange Shakshuka Ingredients
Grab those seasonal orange veggies and combine them with a few pantry and fridge staples. Here’s what you’ll need:
- Butternut Squash: This creamy and flavorful veggie is the heart of this dish!
- Orange Bell Pepper: Adds to the vibrant orange color with a crisp texture.
- Onion and Garlic: Essential aromatics that tie all the savory flavors together.
- Spices and Herbs: I’m using thyme, nutmeg, and cumin for a warm and earthy essence.
- Vegetable Broth: Allows all of the ingredients to simmer and meld together.
- Eggs: The final touch to every shakshuka recipe.
How To Make Orange Shakshuka
This recipe is a cinch to make. Just make sure to give yourself a little extra time to roast the butternut squash.
- Roast your butternut squash. Preheat your oven to 400F, slice the squash in half, and rub olive oil with a pinch of salt and pepper. Roast face side down for about 40-45 minutes until the flesh becomes buttery soft.
- Sauté the aromatics. Stir together the onion, bell pepper, and a little oil in a large pan for 5 minutes.
- In goes the spices. Stir in the thyme, nutmeg, cumin, salt, and pepper until it’s all combined.
- Add the butternut squash. Scoop the flesh and add it to the pan, along with the vegetable broth. Break up the squash chunks and bring it all to a simmer.
- Add the eggs. Make small wells with a spoon and crack eggs into each one. Then cover the pan and let it cook for about 5 minutes, or until the eggs are to your liking.
- Garnish and serve. Sprinkle your favorite microgreens, fresh thyme, chopped parsley, or whichever herbs you like. You can’t go wrong with any here!
Storing and Reheating Leftovers
While shakshuka is always best fresh, it’s still possible to store and reheat leftovers. So don’t worry if you’re just one or two people, you can still make this recipe and enjoy it again the next day!
- To Store: Leftovers will keep in the fridge for up to 4 days in an airtight container.
- To Freeze: If you’re planning to make this ahead of time, you can freeze the butternut squash layer without the eggs. Store this in a freezer-safe container for up to 3 months.
- For Reheating: If you’re reheating the shakshuka from the fridge with the eggs, just microwave them for a minute or until warmed through. If you’re reheating from frozen, thaw the squash mix in the fridge overnight. Then, give it a quick sauté in your pan, crack the eggs in, and continue with the remaining steps.
More Simple Recipes for Any Time of Day
While shakshuka might be considered breakfast, it can really be eaten any time of day. Just like these recipes!
- Sweet Potato Breakfast Hash
- Kale and Butternut Squash Frittata
- Breakfast Egg Muffins
- Huevos Rancheros
If you make this recipe, let me know how it turned out! I’d love to hear what you think in the comments below.
- 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
- Preheat your oven to 400F/200C. Slice the butternut squash in half, rub a little olive oil on the butternut squash and season with salt and pepper.
- Flip the butternut squash over on a baking tray and roast for 40-45 minutes, or until the flesh is soft.
- When the butternut squash is about 5 minutes from being done, add the diced onion, bell pepper, and 2 tablespoons of oil to a large pan. Saute for 5 minutes, or until the onion becomes translucent.
- Add the minced garlic, cumin, thyme, nutmeg, salt and pepper to the pan. Saute for another 1-2 minutes.
- Scoop the flesh from the butternut squash and transfer it to the pan. Then add 2 cups of vegetable broth.
- Use your spatula to break up the chunks of butternut squash and bring this to a simmer.
- Make 6 small wells for the eggs with your spatula, and crack an egg in each well.
- Cover the pan with a lid and cook for 5-8 minutes, or until the eggs are done to your liking. Garnish with fresh herbs and microgreens before serving.
- You should get about 3 cups of softened butternut squash from a 3 pound vegetable.
- If you'd like your shakshuka more saucy, feel free to add a splash more broth as well.