Today I decided to share with you one of my favorite autumn breakfast – butternut squash curry omelette. Maybe it sounds a little bit unusual, but this is not something that you would be eating every day. And since it is October, the month of squashes and pumpkins, I think it is a great time to try something new for a change. Am I right?
Why I Love Butternut Squash?
I like all sorts of squashes and pumpkins, but butternut squash is definitely my favorite one. It has such a great flavor that you can use to enrich a great variety of dishes, including savory and sweet recipes. It is not too sweet, like most of the squashes are, and it can be combined with a big number of spice mixes, like pumpkin spice mix, curry mix, Italian seasoning mix, and much much more.
Butternut Squash Omelette
One morning, a few years back, I wanted to make something special just for me. I opened my fridge and I saw my baked butternut squash sitting in the airtight container, waiting for me to use it. In order not to make a big mess in the kitchen, I decided that I should try to make an omelette with it. I was also thinking that curry spice would give it a delicious spicy flavor, and my God I was right! And I have been making that exact omelette during the fall season since.
Are you going to make this recipe? Give it a try, and let me know what you think of it in the comments below. I can’t wait to see your opinion.
Baked Butternut Squash
As I said, I use the baked butternut squash that I try to always have in the fridge during the fall. It is so easy to make, that you won’t even notice. All you have to do is turn on the oven to 200°C (400°F) and place the whole butternut squash on baking sheet and straight to the oven. Baking time depends on the size of your butternut squash, but usually, it takes about an hour. You will know it is done when the skin is very soft to touch and the inserted knife is going through the flash easily (like through the butter). Let it cool down, and then place it into an airtight container and use it in any dish you want, sweet or savory.
I don’t throw anything away. I use the skin in salads because it has fine nutty flavor and is very soft, and I even make seasoned seeds for a snack. Great huh?
Anchy
Yields 1 serving
Delicious breakfast for starting the day.
3 minPrep Time
4 minCook Time
7 minTotal Time
Save Recipe
Ingredients
- 2 large eggs
- 3 Tbsp baked butternut squash*
- 1/2 tsp powdered curry spice
- pinch of salt and black pepper
- 1/2 Tbsp butter
Directions
- Heat up a large non-stick skillet over medium heat and add butter.
- Whisk eggs, season them with salt and black pepper and add to heated skillet.
- Spread the egg as if you are going to make a crepe, and as it sets, slightly break it in some places so that the uncooked egg can go through and cook as well.
- When almost all the egg is cooked and it is not sticking to the bottom of the skillet anymore, sprinkle with curry spice and add baked butternut squash.
- Tilt the skillet and, using wooden or silicone spatula, roll the omelette into a tube-like shape.
- Serve with any kind of salad you like the most. Enjoy!
Notes
*I like to always have baked butternut squash in the fridge. It is very easy to make it. Turn on the oven to 200°C (400°F) and place the whole butternut squash on baking sheet and straight to the oven. Baking time depends on the size of your butternut squash. You will know it is done when the skin is very soft to touch and the inserted knife is going through the flash easily (like through the butter). Let it cool down, and then place it into airtight container and use it in any dish you want, sweet or savory.
Did you enjoy this post? I would like to hear what you think in the comments below. If you make it don’t forget to post it on Instagram and tag me @simply.anchy or use hashtag #simplyanchyrecipe, because I love to see all of your kitchen creations. Also be sure to follow me on Instagram, Pinterest and Facebook, so that you never miss any of my recipes and posts.
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