Roasted Butternut Squash with Eggs and Pecans » Hangry Woman®

share

Roasted butternut squash with eggs and pecans is a great dish to add to your meal plan. It's high in protein and fiber, low in calories, and full of the warm fall flavors I love most.

Autumn is a very pleasant and warm season, so I always find butternut squash on the menu.

If you have diabetes, finding delicious and nutritious recipes is key to maintaining a balanced diet.

Hey! A quick note before you start reading!

I'm Mila Clarke, Hungry Woman! I'm a certified health and wellness coach who helps people living with diabetes like me find their strength, feel less shame and isolation, and face their diabetes head-on without fear or judgment. We support you.

If you want an ad-free experience, Glucose Guide paid membership. Get 30 new recipes every month, personalized health coaching, and the support of a welcoming community. If you're not ready to commit, you can download the app for free and try it out.

Why butternut squash?

Butternut squash is a great option for those of us living with diabetes.

This bright orange vegetable is rich in fiber, which slows the absorption of glucose and helps regulate blood sugar levels.

Its natural sweetness provides a fun contrast to savory dishes, making it a versatile ingredient for any meal.

Make the most of your eggs

Eggs are a treasure trove of nutrients. Rich in protein and healthy fats, they help you stay full and satisfied.

In this recipe, eggs add a creamy texture and are a good source of essential vitamins and minerals for a healthy body, such as vitamin D and choline.

pecan nut crunch

Pecans are optional but add a nice crunch and nutty flavor to the dish. Rich in healthy fats and antioxidants, it's great for heart health. If you don't like pecans, try walnuts or skip the nuts altogether for an easier version.

seasonal blessings

Fall is the best time to enjoy butternut squash at its best, offering the freshest flavor and nutrition. Additionally, using seasonal produce is a great way to support local farmers and reduce your carbon footprint.

step by step recipes

material

Instructions

1. Preheat the oven. Set the oven to 400°F (200°C); baking sheet I laid down aluminum foil.
2. Prepare the squash. Cut the butternut squash in half lengthwise and remove the seeds with a large spoon.
3. Roast the squash: Paint the cut side of the pumpkin with a brush. olive oil. Place cut side down on top baking sheet Then bake for 20 minutes.
4. Add eggs. Remove the pumpkin from the oven, turn it over, and carefully crack an egg into each hole. seasoning salt, black pepper,nutmeg, turmeric.
5. Finishing of roasting: Return the pumpkin to the oven and roast for another 20 minutes, until the eggs are to your desired consistency.
6. Serve and enjoy: Once cooked, remove from the oven and sprinkle with chopped pecans, if desired.

Nutritional benefits for diabetes

This dish is the perfect balance of taste and blood sugar balance, providing:

• fiber From butternut squash, which helps stabilize blood sugar levels.
• protein It uses eggs to promote satiety and prevent blood sugar spikes.
• healthy fats Pecans for added heart health benefits.

join the community

Looking for diabetes-friendly recipes and support? Join us Glucose Guide Diabetes Recipe Club Access delicious hand-picked recipes, meal plans, and a supportive community. Also, don't miss hangry Woman.com's free health coaching to guide you on your diabetes management journey.

print

Roasted butternut squash with eggs and pecans

---

5 stars 4 stars 3 stars 2 stars 1 star

There are no reviews

• author: mira clarke

• 
  

  Total time: 60

• 
  

  yield: 2 for one person 1×

• 
  

  diet: diabetic patient

explanation

Find a diabetic-friendly treat with this recipe for Roasted Butternut Squash and Eggs with Pecans! A perfect balance of flavor and blood sugar, this dish is packed with protein, fiber, and essential vitamins. I am.

---

material

unit
usM

scale
1x2x3 times

---

Instructions

1. Preheat oven to 400°F (200°C). Prepare. baking sheet I laid down aluminum foil.
2. Cut the butternut squash in half lengthwise and use a large spoon to remove the seeds. Please discard the seeds.
3. Paint the cut side of the pumpkin with a brush. olive oil Place cut side down on top baking sheet.
4. Place the pumpkin in the oven and bake for 30 minutes. Use a fork to check for doneness at this point; you should be able to easily pierce the squash with a fork.
5. Remove the pumpkin from the oven, turn it over, cut side up, and carefully crack an egg into each hole. seasoning salt, black pepper,nutmeg, turmericthen return to the oven and roast for another 8-10 minutes, or once the eggs are cooked to your desired consistency.
6. Once cooked, remove from the oven, garnish with chopped pecans and serve.

Precautions

• Pecans are optional and can be replaced with your favorite nuts.

• Preparation time: 15
• Cooking time: 45
• category: main dish
• method: roasting
• cooking: american

nutrition

• Serving Size: 1/2 butternut squash
• calorie: 281
• sugar: 9.4g
• sodium: 126.3mg
• fat: 18.6g
• Saturated fat: 3.4g
• carbohydrates: 24g
• fiber: 5.6g
• protein: 9g
• cholesterol: 186mg