Breakfast Stuffed Butternut Squash: the tasty recipe to enjoy in the morning

Total time: 65 Min
Difficulty: Low
Serves: 4 people
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By Cookist

If you’re looking for a satisfying meal to serve at breakfast, then look no further than this Breakfast Stuffed Butternut Squash. You can serve it as a savory breakfast, or as a satisfying main meal. It’s so easy to make. Butternut is first roasted, then filled with a mixture of fried bacon, onion, and eggs. After a sprinkle of cheese, it goes into the oven for a final roast before it’s ready to serve.

The best thing about this breakfast stuffed butternut squash is that the recipe can easily be customized according to your liking or to the ingredients that you have on hand. So make sure to check out our tips below!

Breakfast Stuffed Butternut Squash Ingredients

Butternut squash – If you can’t find it, you can also use regular pumpkin or acorn squash instead.

Eggs – eggs add protein.

Sour cream – adds creaminess to the filling.

Bacon – you can also substitute for other meats (see our tips below).

Onion – use yellow or brown onion.

Cheese – mozzarella or cheddar will work well.

How To Make Breakfast Stuffed Butternut Squash

Prepare the butternut squash first by cutting it in half and removing the seeds. Add a drizzle of olive oil, then roast the butternut squash at 180°C/350°F for 10 minutes. Once it has cooked, remove some of the pulp and add to the cooked onion and bacon mixture.

Mix together the eggs, sour cream, fried bacon, salt, pepper, and butternut squash puree. Pour the mixture into the butternut squash, sprinkle with mozzarella, and bake for another 30 minutes.

Tips for making Bacon Egg Stuffed Butternut Squash

Don’t skip the first roasting step. This allows the butternut to cook enough so it softens.

If you’re in a rush, you can also steam the butternut halves in the microwave.

Can You Make Breakfast Stuffed Butternut Squash Ahead?

To make the stuffed butternut ahead of time, roast the butternut halves and keep it in the fridge. You can also cook the bacon-onion mixture and whisk it into the egg mixture. Store in the fridge until you’re ready to assemble and cook the stuffed squash.

Breakfast Stuffed Butternut Squash Variations

Cheese: feta cheese, goat’s cheese, cheddar cheese, Swiss cheese, or Gruyere.

Meat: smoked chicken breast, Italian sausage, chopped hotdogs, ham, smoked salmon, or tuna.

Vegetables: wilted spinach, steamed broccoli, roasted red peppers, sweetcorn, cubed carrots, caramelized onion.

How To Store Egg Bacon Stuffed Butternut Squash

Store leftovers in the fridge (in an airtight container) for up to 3 days. Reheat in the microwave or oven.

Butternut squash
Sour cream
3 tbsp
200 g
150 g
Olive oil
2 tbsp
Fresh parsley
salt to taste
Black pepper to taste


Cut the butternut squash in half and remove the seeds.

Place the halves on a baking tray lined with parchment paper and drizzle with olive oil.

Bake for 10 minutes at 180°C / 350°F. Remove some of the pulp.

Fry the bacon and onions in a pan.

Combine eggs, sour cream, fried bacon, salt, pepper, and butternut squash puree.

Pour the mixture into the butternut squash halves.

Top the butternut squash with mozzarella. Bake for another 30 minutes at 180°C / 350°F.

Once golden brown on top, remove the baking tray from the oven. Sprinkle with parsley before serving. Enjoy!

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