Butternut Squash Purée and Poached Egg Recipe

This Butternut Squash Purée and Poached Egg recipe is a delicious and easy meal that’s perfect for breakfast, brunch or dinner. The combination of creamy squash purée, perfectly poached egg and salty bacon makes it a real winner.


  • 1 butternut squash
  • 1/4 teaspoon nutmeg
  • 1 tablespoon butter
  • Salt and pepper to taste
  • 4 eggs
  • 4 slices bacon


  1. Preheat the oven to 375°F (190°C). Cut the squash in half lengthwise and scoop out the seeds. Place on a baking sheet lined with parchment paper, cut side up. Sprinkle with nutmeg, salt and pepper. Dot with butter.
  2. Bake for 45 minutes or until the flesh is soft. Scoop out the flesh into a bowl and mash until smooth.
  3. Meanwhile, bring a pot of water to a gentle simmer. Crack one egg into a small bowl then slide it into the water. Repeat with remaining eggs. Cook for 3-4 minutes or until the whites are just set and the yolks are still runny.
  4. To serve, divide the purée between four plates. Top each with an egg, sprinkle with bacon bits and season with salt and pepper.

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