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Eggs in a butternut squash

Prep Time

10 minutes

Prep Notes

I love butternut squash so this is one of my favorite breakfasts in the whole World! And it´s super nutritious too!

I rarely have the time or the patience to bake in the morning so I generally bake the "butternut bowl" the night before and just put it back in the oven in the morning for a few minutes before filling it up with the eggs and kale. If you want to make this recipe more filling, stick some quinoa in the base of your bowl before laying in the kale & eggs.

Cooking Time

40 minutes


1 serving


A butternut squash

2 Kale leaves

2 Eggs

Half an avocado

A pinch of salt


Quinoa (optional)


Cut the butternut squash to make a bowl. Either cut it vertically to make two bowls or horizontally to make one bowl in the base. Empty the seeds, pour in some coconut oil, salt & pepper and stick the “bowl”in the oven. Roast on medium high temperature until the center is soft (approximately 20 minutes). Remove the squash and fill the “bowl” with kale rubbed in oil and salt & pepper and crack an egg on top. Place some avocado with the egg into the “bowl”. Put the filled “bowl” back into the oven and bake until your eggs are at your liking.


Butternut squash is one of the most nutritious and healthiest foods you can eat. It is rich in vitamin A, potassium as well as in digestive fiber. Its vibrant color also means it is full of antioxidants to help boost the immune system and fight inflammation. Despite its sweet taste and the fact that it is very filling, it´s surprisingly low in calories too!