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Paleo Baked Eggs Honeynut Squash Recipe

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Paleo baked eggs are delicious for breakfast or brunch. Eggs are cracked into tiny honeynut squash, a delicious vessel for baking eggs in. This honeynut squash recipe is sure to please, it is so easy with just two ingredients!

This easy baked eggs breakfast recipe is healthy and makes a paleo breakfast that everyone will love.

Eggs Baked in Honeynut Squash on a cutting board. Plates are in the background

What the Heck is a Honeynut Squash?

Have you seen those cute little squash that look like mini butternut squash? These little squash are called Honeynut Squash and they are sweet and delicious! If you wonder how the taste of honeynut squash compares to butternut squash, they are very similar. I feel like honeynut squash are a bit sweeter, which may be due to their small size.

Grab them if you can because they already disappeared from our store. The miniature butternut squash would make a delicious holiday side dish, or bake some eggs inside for a delicious paleo baked eggs breakfast.

If you love squash with baked egg, you may also want to try this Butternut Squash Egg Cups recipe!

Honeynut squash in a bin at the market

Have you seen the honeynut squash at your local Trader Joes? At 99 cents each, how can I resist picking up a few to try out? They look pretty normal size when you look at this picture, but look below. I cut them in half and put a lime in the middle of these for a little perspective.

How Do You Cook Honeynut Squash?

Halved honeynut squash on a cutting board next to a lime

The first step is to slice each honeynut squash in half lengthwise. It is easy to cut a honeynut squash as they are smaller than butternut squash. Once the squash is cut in half, use a spoon to scoop out the seeds. If you have a garden, you can dry the seeds and plant your own honeynut squash in your garden!

  • In this recipe, I roasted the honeynut squash in my oven. Since the eggs cook so quickly, I spread olive oil onto the squash and roasted them without the eggs for 20 minutes before adding the eggs.
  • If you are in a hurry, you can microwave the squash for 5 minutes to precook them before roasting with the eggs. Place the de-seeded honeynut squash halves face down in a microwave-safe dish. Cook for 8 minutes.

Honeynut Squash in a basket

I created a paleo breakfast recipe with these squash because Mr. Fearless Dining is still trying to keep his carb intake down. Butternut squash works so well with eggs that I had to try with the honeynut squash.

This paleo baked eggs breakfast recipe is as easy as it gets. Slice the honeynut squash in half and scoop out the seeds. Next, drizzle olive oil and sprinkle a little salt and nutmeg on them. Bake without the egg for a bit then remove from the oven, drop a raw egg into the hole and bake again.

If you love winter squash as much as we do, don’t forget to check out all of my easy gluten free winter squash recipes on the blog. You will find both savory and SWEET winter squash recipes to try!

Top view of eggs baked in Honeynut Squash

One question I get often is people who ask if you can eat the skin of honeynut squash. You definitely could eat the skin, but it is tough and isn’t sweet like the squash. Personally, our family just eats the sweet insides of the squash.

Did you know you can also use squash in desserts? Check out some of these fun ways to hide veggies!

Tools I used to Make This Honeynut Baked Eggs Recipe:

  1. 9×13″ Baking Pan: This is just the right size to fit all of the pieces of squash in.
  2. Olive Oil Mister: I have never heard of these until recently. This mister makes it so easy to put a fine mist of olive oil on vegetables before baking them.

recipe love

Easy Paleo Baked Eggs in Honeynut Squash

Easy Paleo Baked Eggs in Honeynut Squash

Yield: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Baked honeynut squash with eggs

Ingredients

  • 3 Honeynut Squash
  • 6 large eggs
  • dash nutmeg
  • dash salt
  • 2 tablespoons olive oil

Instructions

  1. Preheat the oven to 375 degrees. (I baked mine in my toaster oven since they were so small.)
  2. Slice each honeynut squash in half. Scoop out the seeds and place on a baking sheet.
  3. Drizzle olive oil over each piece. Sprinkle salt and nutmeg on top.
  4. Bake 10 minutes. Remove from the oven and crack an egg into each hole.
  5. Bake an additional 15-20 minutes until the egg is cooked.
  6. Serve hot. (Optional garnish with cilantro.)
Nutrition Information:
Yield: 6
Amount Per Serving: Calories: 272 Saturated Fat: 2g Cholesterol: 163mg Sodium: 77mg Carbohydrates: 44g Fiber: 7g Sugar: 8g Protein: 9g
**If your gluten free flour blend doesn't include Xanthan Gum, please add 1/2 to 1 teaspoon! **Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.
© Sandi Gaertner
Cuisine: American / Category: Gluten Free Breakfast Recipes

 

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Reader Interactions

Comments

  2. Marie

    I’ve never tried a honeynut squash before, but I love squash (especially Butternut) so I’m eager to try it. Love this easy brunch idea!

    Reply

  4. Veena Azmanov

    Wow this Paleo baked eggs looks very tasty! This is the perfect breakfast for me and my family. I definitely want to try this! Thank you for sharing this great recipe!

    Reply

  5. Charla @ That Girl Cooks Healthy

    I can’t get enough of butternut squash and love the addition of the egg and honey. I could eat this for breakfast, lunch and dinner.

    Reply

  6. Iris

    Thanks for the great idea!
    I will make them, but since I cannot get that type of squash here in Germany, can I substitute with zucchini or a small pumpkin (Hokkaido type)?

    Thanks
    Iris

    Reply

    • Sandi Gaertner

      Hi Iris, Thank you for your kind note. I think zucchini would get too mushy, but the small pumpkin would work. Note that pumpkin doesn’t have the natural sweetness that butternut squash have, so you may want to include some honey and butter when you bake the pumpkin. Let me know how it turns out.

      Reply

  8. Jennifer A Stewart

    I would love to find some of these cute squash! The hubby and I do paleo when we can these would be a great addition to our menu plans! And they are all inclusive so I won’t have to share!!

    Reply

  10. Michle

    Im all over this recipe this week! Jeff and I have been eating much healthier and this is both within the diet plan and has an egg in it which in my world….. makes it a sure fire WINNER!

    Reply

  11. Kiki Johnson

    This is such a great idea! What a creative way of serving butternut squash! Can’t wait to try it.
    Cheers,
    Kiki

    Reply

  12. Julie

    OMG! This looks so good! I am always intimidated by squash in general. You make it look so easy to prepare and use! Love this simple and healthy breakfast idea. I’m trying it this weekend! Thanks again!

    Reply

  15. Lynn | The Road to Honey

    Those little teensy, weensy squash are the cutest. I’ve been getting most of my food delivered in an attempt to avoid the grocery store (grocery shopping in the city = no fun) so I really haven’t seen these cuties in the flesh. That said, I am quite impressed with how elegant of a breakfast they make. . .and with virtually no effort. Outstanding!

    Reply

  16. Tracy Koslicki

    OMG I love these so much!! Talk about a delicious brunch recipe that’ll totally impress! Those eggs are perfect and I love those little honeynut squashes!

    Reply

  17. Tamara

    I love trying new squash Sandi! This is one I’ve not tried… Savory breakfasts are always my preference, and I hope I remember to try this recipe 🙂

    Reply

  18. Julie at Hostess At Heart

    I haven’t seen the honeynut squash! They look adorable and perfect for the two of us. They must have baked up quickly because that egg is perfect!

    Reply

  19. jane @ littlesugarsnaps

    So cute. I think the touch of nutmeg is a great addition too. I hope I can find these baby squash in the UK.

    Reply

  22. Denise Wright

    Such a good idea! It’s great to have another breakfast idea. I get sick of eating the same old things. Great recipe!

    Reply

  23. Cynthia | What A Girl Eats

    I have never heard of Honeynut Squash, but I’ll have to be on the look-out now, since butternut squash is one of my favorites! This sounds like it’s right up my ally!

    Reply

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