The whole family will love this easy roasted honeynut squash breakfast recipe! They are delicious for breakfast or brunch. Honey squash makes a delicious vessel for baking eggs in. This honeynut squash recipe is sure to please; it is so easy with just two ingredients!
What 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 is a bit sweeter, which may be due to its 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 egg breakfast.
What I love most about this recipe is that it only requires three ingredients—that is all you need to make this delicious winter squash breakfast! It makes a delicious, healthy breakfast with some sweetness from the little honeynut squash.
This easy-baked egg breakfast recipe is healthy and makes a paleo breakfast everyone will love. If you love breakfast as much as we do, you will want to check out all of my delicious gluten free breakfast recipes!
Reader Rave
We added some ground sausage, shallots and some shredded mozzarella on top! Delicious!” Tara W., Pinterest comment
Ingredient Notes:
- Honeynut Squash – If you can’t find honeynut squash, use small butternut squash.
- Olive Oil – I used olive oil, but any oil should work. Note that coconut oil will add coconut flavor.
- Eggs – Use size large eggs.
- Optional: You can add cheese, fresh herbs, or any other flavoring you enjoy.
Step-By-Step Directions:
Step 1: Before adding the eggs, you must pre-cook your honeynut squash a little. Winter squash needs more time to cook and soften, while the eggs only need a short cooking time. Since the eggs cook so quickly, brush olive oil onto the squash halves and roast them without the eggs for 25 minutes. You can save time by using your air fryer. The honeynut squash is small and fits nicely in the air fryer.
🔑 Sandi says: If you are in a hurry, microwave the squash for 5-7 minutes on high to precook the squash before roasting with the eggs. Place the de-seeded honeynut squash halves face down in a microwave-safe dish. Cook for 8 minutes.
Step 2: Drop a raw egg into each squash hole (where the seeds were), and bake again for another 20 minutes. (*Note: if your honeynut squash is on the larger side, you may need to prebake the squash longer.)
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!
Recipe FAQ:
The first step is to prep the honeynut by slicing each honeynut squash in half lengthwise. It is easy to cut a honeynut squash as they are smaller than a butternut squash. Scoop the seeds with a spoon once the squash is cut in half. If you have a garden, you can dry the seeds and plant your honeynut squash!
You could eat the skin, but it is tough and not sweet like the rest of the squash. Personally, our family eats the sweet insides of the squash.
This roasted squash will last up to 4 days in an airtight container in the refrigerator.
You can easily freeze honeynut squash. Peel the squash and scoop out the seeds. Dice the uncooked squash into chunks and put it into a freezer-safe bag. Seal the bag and freeze. I would not freeze the cooked honeynut squash with the baked eggs.
More Gluten Free Squash Desserts:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used if it is a baked recipe. This helps others know that this recipe is delicious. Thank you!
Easy Paleo Baked Eggs in Roasted Honeynut Squash
Ingredients
- 3 Honeynut Squash
- 6 large eggs
- dash nutmeg
- dash salt
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375º F. (I baked mine in my toaster oven since they were so small.)
- Slice each honeynut squash in half. Scoop out the seeds and place on a baking sheet.
- Drizzle olive oil over each piece. Sprinkle salt and nutmeg on top.
- Bake 20 minutes. Remove from the oven and crack an egg into each hole.
- Bake an additional 20 minutes until the egg is cooked.
- Serve hot. (Optional garnish with cilantro.)
Notes
- If you can’t find honeynut squash, you can use butternut. You will need to prebake the squash longer because it is so much larger.
- You can use olive oil or another light oil to brush the squash with.
- This roasted honeynut will keep up to 4 days in the refrigerator. Store in an air-tight container.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
