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Orange Shakshuka
From Statesboro Market2Go
<p>An autumnal twist on shakshuka that uses butternut squash in place of tomatoes! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: downshiftology.com (Entered by Ariana Giddens)
Serves: 6
Vegetarian!
Ingredients
2 3/4 to 3 pounds
Butternut squash
3 tablespoons
Olive oil (divided)
1 medium sized
Onion
1
Bell pepper (orange if possible)
3 cloves
Garlic (minced)
1 teaspoon
Cumin
1 1/2 teaspoons
Fresh thyme (chopped)
1/4 teaspoon
Nutmeg
2 cups
Vegetable broth
6
Eggs
Fresh thyme (for garnish)
And/or fresh parsley (for garnish)
And/or microgreens (for garnish)
Salt & pepper (to taste)
Step by Step Instructions
- Preheat oven to 400 degrees, slice the butternut squash in half and rub the halves with a bit of olive oil and lightly season the halves with salt & pepper.
- Flip the squash over and bake it for 40 to 45 minutes. When the squash is 5 minutes away from being done cooking, saute the onion, bell pepper, and 2 tablespoons of the olive oil in a pan for 5 minutes.
- Add the minced garlic, cumin, thyme, nutmeg, salt and pepper. Scoop out the flesh of the butternut squash and add it and the vegetable broth to the skillet.
- Break up the chunks of butternut squash and bring the mixture to a simmer. Make six little wells around the shakshuka and crack an egg into each one.
- Cover the pan with a lid and let cook for 5 to 8 minutes. Garnish as desired before serving.