Name: Orange Shakshuka with Butternut Squash and Warm Spices 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; 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; 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 haven’t tried this before, you’re in for a treat with my Orange Shakshuka with Butternut Squash and Warm Spices Recipe. This cozy dish combines roasted butternut squash with fragrant spices, sweet orange bell pepper, and perfectly cooked eggs nestled in a luscious sauce. I absolutely love how the sweetness of the squash and bell pepper balances the warmth of cumin and nutmeg — it’s such a comforting twist on classic shakshuka that feels vibrant and fresh. Stick with me, and I’ll walk you through everything to make sure your shakshuka turns out as amazing as mine every time!

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Why You’ll Love This Recipe

Comforting and Unique: It’s a cozy, heartwarming dish with a delightful orange twist you won’t find in everyday shakshuka recipes.
Simple Ingredients: You don’t need anything fancy; the magic comes from the combination of a few fresh veggies and warm spices.
Great for Any Meal: Whether it’s breakfast, brunch, or dinner, this dish works beautifully anytime you crave something nourishing and flavorful.
Flexible and Easy to Customize: You can easily swap herbs, adjust spices, or add toppings to suit your tastes or what’s in your fridge.

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 Warm Spices, healthy shakshuka with orange bell peppers, cozy fall shakshuka recipe, vegetarian shakshuka with squash, easy savory breakfast dish

Ingredients You’ll Need

Choosing fresh, flavorful ingredients is key here. The naturally sweet butternut squash pairs perfectly with the warmth of cumin and nutmeg, while the orange bell pepper adds a subtle tangy brightness. When shopping, look for a firm butternut squash with smooth skin, and opt for fresh herbs if you can—they make a noticeable difference in flavor.

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 Warm Spices, healthy shakshuka with orange bell peppers, cozy fall shakshuka recipe, vegetarian shakshuka with squash, easy savory breakfast dish

Butternut squash: Sweet, nutty, and roast it to tender perfection to create the hearty base for this dish.
Olive oil: Use good quality for sautéing to bring out the best flavors without overpowering the spices.
Onion: Adds a mild sweetness and depth when sautéed just right.
Orange bell pepper: This gives the shakshuka its vibrant color and lovely crunch if cooked lightly.
Garlic cloves: Fresh minced garlic is a must for that aromatic kick.
Cumin: Ground cumin lends earthiness and warmth that’s essential in shakshuka.
Dried thyme or fresh thyme: I love fresh thyme here – it adds a lovely herbaceous note, but dried works great too.
Nutmeg: A pinch adds surprising warmth and complexity.
Vegetable broth: Use your favorite brand or homemade broth to simmer the sauce.
Eggs: The star protein—cracked directly into the sauce for that classic hearty finish.
Fresh thyme, parsley, or microgreens (for garnish): Freshness on top really elevates the dish and makes it pop.
Salt and pepper: Essential for seasoning and balancing all those flavors.

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’ve made this Orange Shakshuka with Butternut Squash and Warm Spices Recipe a few different ways depending on what I have at home or depending on my mood. The beauty is you can easily tweak it without losing what makes it special.

Spice it up: If you like heat, sprinkle in some red pepper flakes or cayenne when you add the spices—I do this when I want a bit of a kick.
Add greens: I’ve tossed in spinach or kale near the end of cooking to add some nutritious greens and color.
Dairy twist: Try crumbling some feta on top before serving—it adds a creamy, salty complement that my whole family adores.
Make it vegan: Omit the eggs and add extra veggies or chickpeas for protein—still delicious and satisfying!

How to Make Orange Shakshuka with Butternut Squash and Warm Spices Recipe

Step 1: Roast the Butternut Squash

Start by preheating your oven to 400°F (200°C). Slice the butternut squash in half lengthwise—this can be a little tough, so I like to use a big, sharp chef’s knife and take my time. Rub a tablespoon of olive oil over the cut side of the squash and sprinkle with salt and pepper. Place the halves cut-side down on a baking tray and roast for 40 to 45 minutes until the flesh is tender and can be easily scooped out with a spoon. Roasting brings out the natural sweetness and soft texture that’s perfect for the sauce.

Step 2: Sauté Aromatics and Spices

When the squash has about 5 minutes left in the oven, heat 2 tablespoons of olive oil in a large pan over medium heat. Add the diced onion and diced orange bell pepper, cooking until the onion is translucent—about 5 minutes. This is the base of flavor, so don’t rush it. Then add the minced garlic, cumin, thyme, nutmeg, and season lightly with salt and pepper. Let the spices toast with the veggies for 1 to 2 minutes until fragrant — this step really elevates the depth of flavor.

Step 3: Combine Squash and Broth, Simmer

Carefully scoop the soft squash flesh from the skins and add it to your pan with the sautéed aromatics. Pour in the vegetable broth and use your spatula to gently mash the chunks of squash into a thick sauce. Bring everything to a gentle simmer. This creates a wonderful sauce base that’s both creamy and rich, while still being light and fresh.

Step 4: Add the Eggs and Finish Cooking

Using your spatula, make 6 small wells in the sauce and crack one egg into each well. Cover the pan with a lid and let the eggs cook for 5 to 8 minutes depending on how runny you like your yolks. I love mine a little gooey, but you do you! Just keep an eye on the texture the first time you make it to nail your preferred doneness.

Step 5: Garnish and Serve

Once the eggs are perfectly cooked, sprinkle fresh thyme, parsley, or some crunchy microgreens on top. These not only look beautiful, but add a fresh herbal note that brightens the dish right before serving.

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Pro Tips for Making Orange Shakshuka with Butternut Squash and Warm Spices Recipe

Roasting Technique: Don’t skip roasting the squash skin-side down—it helps caramelize the flesh for deeper flavor and prevents drying out.
Spice Timing: Adding spices after the onions soften prevents burning and unlocks a fragrant wow-factor I always look forward to.
Egg Cook Time: If you’re new to cooking eggs in sauce, check at 5 minutes and then every minute after to get your perfect yolk texture.
Balancing Salt: I season lightly at first and adjust at the end since the broth and veggies can vary in saltiness.

How to Serve Orange Shakshuka with Butternut Squash and Warm Spices 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 Warm Spices, healthy shakshuka with orange bell peppers, cozy fall shakshuka recipe, vegetarian shakshuka with squash, easy savory breakfast dish

Garnishes

I love garnishing this shakshuka with fresh thyme and bright green parsley—it brings an herbal freshness that contrasts beautifully with the warm spices. Microgreens add a lovely delicate crunch and pop of color too. Sometimes I sprinkle on a little crumbled feta or dukkah for texture and flavor contrast.

Side Dishes

It goes amazingly with crusty bread or warm pita to scoop up every bit of that gorgeous sauce. For a heartier meal, I like a simple green salad dressed with lemon vinaigrette, or even roasted potatoes on the side to keep things cozy. If you want to keep things light, a fresh cucumber and tomato salad is a crisp contrast.

Creative Ways to Present

For brunch gatherings, I’ve served this shakshuka family-style right in the pan, surrounded by small bowls of olives, pickled veggies, and warm flatbread. It’s colorful and inviting—guests love digging in together. Another idea is to use individual small skillets or oven-safe ramekins with one egg each for a pretty personal presentation.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge for up to three days. Since the eggs are delicate, removing them before storing and adding fresh ones when reheating makes the dish taste almost as fresh as the first day.

Freezing

Freezing cooked shakshuka sauce without the eggs works well. Freeze in portions, then thaw overnight in the fridge. When ready to eat, reheat and add fresh eggs on top to cook before serving. This keeps the texture and flavors intact better than freezing with eggs.

Reheating

Warm the sauce gently in a pan over low heat to avoid burning or drying out. Crack fresh eggs into wells in the warmed sauce, cover, and let cook until done your way. This method keeps the eggs tender and the sauce delicious without overcooking.

FAQs

Can I use other types of squash instead of butternut?

Absolutely! Kabocha or acorn squash work nicely too, but roasting times might vary slightly due to size and density. Just be sure the squash is tender enough to mash into the sauce for the best texture.
How do I make this recipe vegan?

Simply skip the eggs and add protein-rich ingredients like chickpeas or tofu crumbles. You can also toss in more hearty vegetables and adjust seasonings to taste. It’s just as comforting without eggs!
What’s the best way to prevent the eggs from overcooking?

Keep a close eye once you cover the pan—the eggs typically cook in 5 to 8 minutes depending on heat level and size. Lower heat gives you more control. Checking at 5 minutes and then every minute after helps you catch your ideal runny or set yolk.
Can I prepare any part of this recipe ahead of time?

You can roast the butternut squash up to a day in advance, and even sauté the aromatics early on. Just reheat on the stove, add broth and mash the squash back in before cracking the eggs and finishing the dish fresh.

Final Thoughts

This Orange Shakshuka with Butternut Squash and Warm Spices Recipe has become one of my go-to comfort meals, especially when I want something both nourishing and exciting. It’s a perfect blend of sweet, savory, and spice, with a satisfying texture that gets everyone at the table smiling. I encourage you to give it a try—even if shakshuka is new to you—because it’s fairly forgiving and so rewarding when you get that golden egg yolk mingling with the cozy squash sauce. Trust me, once you make it, you’ll want to keep it in your recipe rotation!