Roasted Squash Breakfast Bowls

Roasting turns humble butternut squash into caramelized cubes that anchor this vegetable-forward American breakfast bowl. Smoked paprika, soft eggs, feta, and pumpkin seeds make each bite savory, bright, and ready for a leisurely weekend table.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 385 cal
• 16g protein
• 32g carbs
• 22g fat

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Ingredients

• 1 medium (about 2 lb) butternut squash
• 3 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 4 large eggs
• 4 cups baby spinach
• 1 pint cherry tomatoes
• 2 tsp chopped fresh thyme
• 1/4 cup chopped fresh parsley
• 4 oz crumbled feta cheese
• 1/4 cup pumpkin seeds
• 1 lemon

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed baking sheet with parchment. Peel the squash, scoop out seeds, and cut into 3/4-inch cubes so they roast evenly.
2. 2Toss the squash cubes on the sheet with olive oil, salt, pepper, and smoked paprika until every piece is lightly coated. Spread in a single layer with space between pieces.
3. 3Roast for 22–28 minutes, flipping halfway, until the edges are deeply golden and the centers are tender when pierced with a fork.
4. 4While the squash roasts, halve the cherry tomatoes and roughly chop the herbs. Warm a large nonstick skillet over medium heat with a thin film of olive oil.
5. 5Crack the eggs into the skillet and cook sunny-side up or over-easy for 3–4 minutes until whites are set and yolks still jammy; season lightly with salt and pepper.
6. 6In the last 2 minutes of roasting, scatter the halved tomatoes onto the hot sheet beside the squash so they just blister and release juices.
7. 7Wilt the spinach briefly in the warm skillet after removing the eggs, or simply divide raw leaves into four wide shallow bowls as a fresh base.
8. 8Build the bowls: layer spinach, roasted squash and blistered tomatoes, then top each with a fried egg.
9. 9Finish with crumbled feta, pumpkin seeds, a shower of thyme and parsley, and a squeeze of lemon over each bowl.
10. 10Serve family-style on a large platter or individual bowls so guests can add extra herbs and seeds at the table.