Butternut Squash Pesto Egg Gratin
With the welcoming of cool fall mornings, we are craving all things warm and savory. Insert this delicious butternut squash pesto egg gratin. We love creating different variations of baked eggs, and this rendition did not disappoint. You can also use sweet potato spirals, white potato spirals or zucchini spirals if you don’t have butternut squash.
1 tablespoon grass-fed ghee or butter (can use avocado oil here, too)
1/2 white onion, chopped
4 cloves garlic, finely chopped
1 shallot, finely chopped
1 package of butternut squash (sweet potato or zucchini) spirals (Whole Foods or Trader Joes carries them pre-spiraled)
1/4 cup pesto (homemade or pre-made)
6 pastured eggs
1 cup spinach leaves
Salt and Pepper
Preheat your oven to 375F
Melt 1 tablespoon of butter of low/medium heat in small/medium oven proof cast-iron or ceramic enamel pan
Once butter has melted, add your onion, garlic and shallot and sauté until translucent and fragrant, about 5 minutes
Add your butternut squash spirals and season with salt and pepper. I use 1 tsp of pink Himalayan salt and freshly ground pepper. Sauté until softened, about 5-8 minutes.
While cooking, in a small bowl, combine your 6 eggs and beat with 1/4 tsp sea salt and freshly ground pepper.
Combine 1/4 cup pesto into your butternut squash and mix to evenly distribute.
Layer 1 cup spinach leaves evenly atop and then pour your egg mixture evenly into the pan.
Place into the oven’s middle rack for 20-30 minutes until the middle is fully set and firm.
Serve with avocado, fresh lemon slices and hot sauce if desired.
bon appétit, friends
Remember to share your creations with us @zurahealth