Comforting Shakshuka Recipe with Butternut Squash & Feta

Introduction

The first time I made shakshuka, I was blown away by how something so simple could be so flavorful. Imagine a skillet bubbling away with a rich, tomato-based sauce, the aroma of garlic and spices wafting through your kitchen, and topped with perfectly poached eggs—it’s the ultimate comfort food. But what if I told you we could take it up a notch? Enter my twist: butternut squash shakshuka with feta. This hearty and colorful variation combines the sweetness of roasted squash with the tangy creaminess of feta, creating a dish that’s both nourishing and indulgent.

Shakshuka has roots in the Middle East and North Africa, traditionally made with tomatoes, peppers, and eggs, but it’s one of those recipes that welcomes creativity. For me, adding butternut squash was a game-changer. Not only does it add a pop of fall flavor, but it makes the dish even more filling—perfect for breakfast, brunch, or a cozy dinner. Whether you’re cooking for yourself or entertaining guests, this recipe is sure to steal the show.

If you’re looking for a dish that’s easy to make, packed with flavor, and looks stunning on the table, this comforting shakshuka recipe with butternut squash and feta is exactly what you need. Let’s get cooking!

Why You’ll Love This Recipe

• Perfect for any meal: Shakshuka isn’t just for breakfast—it works beautifully as brunch, lunch, or even a light dinner.
• Easy to make: You’ll only need one pan and minimal prep time to create this masterpiece.
• Seasonal twist: The butternut squash adds a sweet, earthy flavor that’s perfect for fall and winter months.
• Crowd-pleaser: Whether it’s a family meal or a dinner party, this dish is guaranteed to impress.
• Nutrient-packed: High in vitamins, minerals, and protein, this shakshuka is as wholesome as it is delicious.
• Customizable: You can adjust the spice level or tweak the ingredients to suit your preferences—this recipe is super flexible.

What sets this shakshuka with butternut squash and feta apart is the balance of flavors. The sweetness of caramelized squash complements the smoky spices and bright acidity of the tomatoes. Add the salty, creamy feta and the richness of perfectly poached eggs, and you’ve got a dish that hits all the right notes. Plus, it’s one of those recipes that feels fancy but is actually incredibly simple to whip up.

What Ingredients You Will Need

This recipe uses wholesome, fresh ingredients that come together to create a bold, flavorful dish. Most of these items are pantry staples, and the seasonal butternut squash is easy to find during fall and winter.

• Butternut squash: Peeled, seeded, and cubed (about 2 cups).
• Olive oil: For roasting the squash and sautéing the aromatics.
• Onion: One medium, finely chopped.
• Garlic: 3 cloves, minced.
• Bell pepper: One, diced (red or yellow works best).
• Crushed tomatoes: One 14-ounce can or fresh tomatoes, diced.
• Ground cumin: 1 teaspoon (adds a warm, earthy flavor).
• Smoked paprika: 1 teaspoon (for that delicious smoky kick).
• Chili flakes: Optional, for some heat.
• Eggs: 4-6 large eggs (depending on how many servings you need).
• Feta cheese: Crumbled, about 1/3 cup (use dairy-free feta if preferred).
• Fresh parsley: For garnish.
• Salt and pepper: To taste.

Feel free to adjust ingredients to suit your dietary needs. You can swap butternut squash with sweet potatoes or use a vegan alternative for feta cheese.

Equipment Needed

• Large skillet: A cast-iron skillet works best for even cooking and presentation.
• Sharp knife: For peeling and chopping the butternut squash.
• Cutting board: Essential for prepping your veggies.
• Spatula or wooden spoon: For stirring the sauce and scooping the shakshuka.
• Small bowl: To crack the eggs before adding them to the pan (helps avoid shells in your dish).

If you don’t have a cast-iron skillet, a heavy-bottomed non-stick pan will work just fine. Just make sure it’s oven-safe if you plan to finish the eggs under the broiler.

Preparation Method

1. Roast the butternut squash: Preheat your oven to 400°F (200°C). Toss the cubed squash with a drizzle of olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
2. Sauté the aromatics: Heat about 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened. Stir in the minced garlic and diced bell pepper, cooking for another 2 minutes.
3. Add the spices: Sprinkle in the cumin, smoked paprika, and chili flakes (if using). Stir well to coat the vegetables with the spices.
4. Add the tomatoes: Pour in the crushed tomatoes and mix until everything is combined. Let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens slightly.
5. Add the roasted squash: Stir the roasted butternut squash into the tomato sauce. Taste and adjust the seasoning with salt and pepper.
6. Add the eggs: Use a spoon to make small wells in the sauce. Crack each egg into a small bowl to avoid shells, then gently slide each egg into a well. Cover the skillet with a lid and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny.
7. Top with feta: Sprinkle crumbled feta cheese over the shakshuka, allowing it to slightly melt into the sauce.
8. Garnish and serve: Finish with a generous sprinkle of fresh parsley. Serve immediately with crusty bread or warm pita for dipping.

Cooking Tips & Techniques

• Don’t skip the roasting: Roasting the squash brings out its natural sweetness and adds depth to the dish.
• Use fresh spices: Freshly ground cumin and paprika make a big difference in flavor—don’t use spices that have been sitting in your pantry for years!
• Keep an eye on the eggs: If you prefer firmer yolks, let them cook for an extra minute or two. For runny yolks, stick to the lower end of the cooking time.
• Make ahead: Prepare the sauce and roast the squash ahead of time. When ready to serve, reheat the sauce and add the eggs.

Variations & Adaptations

• Vegan shakshuka: Skip the eggs and feta, and add chickpeas or tofu for extra protein.
• Seasonal swaps: Replace butternut squash with zucchini or eggplant during the summer months.
• Spice it up: Add harissa for a fiery kick or use a spiced sausage for extra flavor.

When I first tried this recipe, I swapped butternut squash for sweet potatoes and added a few dollops of Greek yogurt on top—it was just as delightful!

Serving & Storage Suggestions

This dish is best served warm, straight from the skillet. Pair it with crusty bread, naan, or pita to soak up the delicious sauce. For a complete meal, serve with a fresh side salad or steamed greens.

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the shakshuka in a skillet over low heat, adding a splash of water to loosen the sauce if needed. Avoid microwaving to prevent the eggs from overcooking.

If you want to make this in advance, prepare the sauce and squash, then add the eggs just before serving.

Nutritional Information & Benefits

This comforting shakshuka is packed with nutrients! Butternut squash is an excellent source of vitamins A and C, while eggs provide high-quality protein. The combination of tomatoes and bell peppers offers antioxidants and fiber. Plus, feta adds calcium and a punch of flavor without going overboard on calories.

It’s a naturally gluten-free dish, and you can easily adapt it to be vegetarian or vegan. Just make sure to watch out for allergens in the feta or any alternative you choose.

Conclusion

If you’re looking for a dish that combines bold flavors with nourishing ingredients, this shakshuka recipe with butternut squash and feta has it all. It’s one of those meals that feels special yet is simple to make. Whether you’re serving it for a cozy family breakfast or an elegant brunch, it’s sure to become a favorite.

Comforting Shakshuka Recipe with Butternut Squash & Feta

Print Recipe

A hearty and colorful twist on traditional shakshuka, combining the sweetness of roasted butternut squash with tangy feta cheese for a nourishing and indulgent dish.

• Author: paula
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

• 2 cups butternut squash, peeled, seeded, and cubed
• Olive oil, for roasting and sautéing
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 bell pepper, diced (red or yellow)
• 14-ounce can crushed tomatoes or fresh tomatoes, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Chili flakes, optional
• 4–6 large eggs
• 1/3 cup feta cheese, crumbled
• Fresh parsley, for garnish
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 400°F (200°C). Toss the cubed squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and diced bell pepper, cooking for another 2 minutes.
3. Sprinkle in the cumin, smoked paprika, and chili flakes (if using). Stir well to coat the vegetables with the spices.
4. Pour in the crushed tomatoes and mix until combined. Let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens slightly.
5. Stir the roasted butternut squash into the tomato sauce. Taste and adjust the seasoning with salt and pepper.
6. Use a spoon to make small wells in the sauce. Crack each egg into a small bowl, then gently slide each egg into a well. Cover the skillet with a lid and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny.
7. Sprinkle crumbled feta cheese over the shakshuka, allowing it to slightly melt into the sauce.
8. Finish with a generous sprinkle of fresh parsley. Serve immediately with crusty bread or warm pita for dipping.

Notes

[‘Roasting the squash brings out its natural sweetness and adds depth to the dish.’, ‘Use fresh spices for better flavor.’, ‘Adjust the cooking time for eggs based on your preferred yolk consistency.’, ‘Prepare the sauce and roast the squash ahead of time for easier assembly.’]

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 8
• Sodium: 450
• Fat: 14
• Saturated Fat: 5
• Carbohydrates: 20
• Fiber: 4
• Protein: 10

Keywords: shakshuka, butternut squash, feta, Middle Eastern, brunch, breakfast, vegetarian, gluten-free, easy recipe