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Roasted butternut squash & potimarron + baked eggs

Vegetarian Public
Course: Main course
Preparation time: 0 minutes
Energy: 158 kcal / serving

Instructions

  • 1.   Preheat the oven to 190°C
  • 2.   Peel the butternut squash (not necessary for the potimarron)
  • 3.   Cut all the vegetables into large cubes
  • 4.   Place them in a dish
  • 5.   Add the oil, paprika, herbs, salt, pepper
  • 6.   Mix well
  • 7.   Bake for 30 minutes
  • 8.   Remove the dish, make 6 small hollows
  • 9.   Crack 1 egg into each hollow
  • 10.   Return to the oven for 10–12 minutes
    → white set, yolk still slightly runny (adjust to your taste)

Ingredients for servings

  • 1 buttercup squash
  • 1 red kuri squash
  • 300 g of carrot
  • 6 Eggs
  • 3 tablespoon of olive oil
  • 2 teaspoon of sweet paprika
  • 1 tablespoon of Provence herb
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    158 kcal
    8 %
  • Fat
    7,18 g
    10 %
  • of which saturated
    1,12 g
    6 %
  • Carbohydrates
    9,67 g
    4 %
  • of which sugar
    ?
    ?
  • Protein
    1,67 g
    3 %
  • Fibers
    4,05 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.