There’s something magical about the aroma of simmering tomatoes, garlic, and spices, isn’t there? Now imagine that comforting base elevated with tender chunks of roasted butternut squash, sweet and caramelized to perfection. That’s the irresistible beauty of Israeli Shakshuka with Butternut Squash—a dish that’s hearty, vibrant, and absolutely unforgettable. Whether you’re cooking for a weekend brunch or a cozy dinner, this recipe is bound to steal the spotlight.

I first stumbled upon shakshuka during a trip to Tel Aviv, where it was served piping hot in a cast-iron skillet alongside crusty bread. But you know what made me fall in love? The sheer versatility! Over the years, I’ve added my own twist, swapping in roasted butternut squash for an earthy sweetness that complements the traditional spices beautifully. This version is as comforting as the original but with an added fall-inspired flair.

What makes this recipe so special is its balance of bold flavors and textures. The rich tomato base, the creamy eggs, and the tender squash create a dish that’s nourishing, satisfying, and perfect for sharing. Plus, it’s a one-pan miracle—ideal for busy cooks who still want something that feels indulgent without all the fuss. Let’s dive right in!

Why You’ll Love This Recipe

• Quick & Easy: This shakshuka comes together in under 45 minutes, making it a lifesaver for busy mornings or weeknight dinners.
• Wholesome Ingredients: Packed with nutritious vegetables, spices, and protein-rich eggs, this dish is as good for you as it is delicious.
• Perfect for Any Meal: Whether it’s breakfast, brunch, or dinner, this shakshuka fits the bill.
• One-Pan Wonder: Minimal prep and cleanup—what could be better?
• Flavor Explosion: Sweet and savory butternut squash pairs gorgeously with the bold spices of cumin, paprika, and chili.
• Customizable: Adjust the spice level, swap out ingredients, or add your favorite extras to make it uniquely yours.

Unlike traditional shakshuka recipes, this one takes inspiration from Israel’s vibrant culinary scene but adds a seasonal twist. It’s hearty and comforting, yet light enough not to weigh you down. Whether you’re impressing guests or just treating yourself, this shakshuka is guaranteed to be a hit.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that blend beautifully to create a complex, layered flavor. You might already have many of these on hand!

• Butternut squash: Peeled, seeded, and cut into 1-inch cubes. Roasting it caramelizes the natural sugars for a sweet-savory flavor.
• Olive oil: For roasting the squash and sautéing the base.
• Yellow onion: Diced finely for sweetness and depth.
• Garlic: Minced or crushed—essential for that aromatic punch.
• Bell peppers: Choose red or yellow for their sweetness and color pop.
• Crushed tomatoes: Use canned or fresh, depending on availability. Opt for high-quality canned tomatoes for the best flavor.
• Ground cumin: Adds warm, earthy notes.
• Paprika: Smoky or sweet—your choice, both work beautifully.
• Ground coriander: Subtle citrusy flavor that complements the tomato base.
• Red chili flakes: Adjust to your spice preference.
• Eggs: Large, fresh eggs for that creamy finish.
• Fresh cilantro or parsley: Chopped for garnish and a burst of freshness.
• Salt and pepper: To taste.
• Optional extras: Feta cheese, avocado slices, or a dollop of Greek yogurt for added creaminess.

Feel free to tweak the recipe to suit your dietary needs or preferences. For example, you can swap butternut squash with sweet potatoes or use dairy-free cheese for a vegan twist!

Equipment Needed

• Large skillet or sauté pan: Preferably cast iron for even heat distribution.
• Sharp knife: Essential for cutting the butternut squash and other veggies.
• Cutting board: A sturdy surface for chopping ingredients.
• Mixing bowls: For prepping the ingredients.
• Spatula or wooden spoon: For stirring the tomato base.
• Small whisk or fork: Optional, for cracking and whisking eggs.

If you don’t have a cast-iron skillet, don’t worry—a regular non-stick pan works just fine. Just ensure it’s oven-safe if you plan to finish the shakshuka in the oven.

Preparation Method

1. Preheat your oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Roast the butternut squash: Toss the squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on the baking sheet and roast for 20-25 minutes, until tender and lightly caramelized.
3. Sauté the vegetables: While the squash is roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Then, add the garlic and bell peppers, stirring for another 5 minutes.
4. Prepare the tomato base: Stir in the crushed tomatoes, cumin, paprika, coriander, and chili flakes. Let the mixture simmer for 10 minutes, stirring occasionally, until slightly thickened.
5. Add the squash: Gently fold the roasted squash into the tomato base, ensuring it’s evenly distributed.
6. Make the egg wells: Use a spoon to create small wells in the tomato mixture. Crack a single egg into each well.
7. Cook the eggs: Cover the skillet with a lid and cook for 6-8 minutes, until the egg whites are set but the yolks remain runny. For firmer yolks, cook for an additional 2 minutes.
8. Garnish and serve: Sprinkle fresh cilantro or parsley over the shakshuka. Serve immediately with crusty bread or pita for dipping.

Tip: If you’re finishing the shakshuka in the oven, transfer the skillet to a preheated oven at 375°F (190°C) and bake for 5-7 minutes.

Cooking Tips & Techniques

• Use ripe, high-quality tomatoes or canned varieties with no added sugar for the best flavor.
• Roast the butternut squash until lightly caramelized—this adds depth to the dish.
• If your eggs are sticking, grease the wells lightly with olive oil before cracking them in.
• To control spice, start with half the chili flakes and adjust to taste.
• Finish with a drizzle of olive oil for a glossy, rich look.

Pro Tip: If your tomato base becomes too thick, add a splash of water or vegetable broth to loosen it up.

Variations & Adaptations

• Seasonal Twist: Swap butternut squash for zucchini or eggplant in the summer months.
• Spicy Edition: Add harissa paste or diced jalapeños for an extra kick.
• Vegan Version: Skip the eggs and top with tofu or chickpeas for plant-based protein.
• Cheesy Upgrade: Crumble feta or goat cheese over the shakshuka before serving.
• Protein Boost: Stir in cooked ground turkey or lamb for a heartier dish.

Feel free to experiment—this recipe is incredibly forgiving!

Serving & Storage Suggestions

Shakshuka is best served hot straight from the skillet. Pair it with warm pita bread, crusty sourdough, or even garlic naan for scooping up the rich tomato sauce and runny egg yolks.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water to refresh the sauce. Avoid freezing, as the eggs and squash may lose their texture.

Nutritional Information & Benefits

This shakshuka is packed with nutrients! Butternut squash is rich in vitamin A and antioxidants, while eggs provide high-quality protein and essential vitamins. The tomato base offers lycopene, known for its heart health benefits. Altogether, this dish is low in carbs, gluten-free, and full of wholesome goodness.

For those watching calories, opt for fewer eggs or skip the bread pairing.

Conclusion

Israeli Shakshuka with Butternut Squash is the kind of dish that warms your soul and fills your belly with joy. It’s simple, comforting, and brimming with vibrant flavors that are sure to impress. Whether you’re a seasoned cook or a beginner, this recipe is a must-try.

Give it a go, customize it to your liking, and let me know how it turns out! I’d love to hear your tweaks and variations—drop a comment below!

Now, grab your skillet and let’s get cooking. Your next favorite meal is just a few steps away!

FAQs

Can I use sweet potatoes instead of butternut squash?

Absolutely! Sweet potatoes make a great substitute and add a similar sweetness to the dish.

Can I make shakshuka ahead of time?

Yes, you can prepare the tomato base and store it in the fridge for up to 3 days. Reheat and add eggs when ready to serve.

What kind of skillet works best for shakshuka?

A cast-iron skillet is ideal for even cooking and retaining heat, but any oven-safe skillet will work.

How do I make this dish vegan?

Simply omit the eggs and replace them with chickpeas or tofu for a protein-packed alternative.

Can I freeze leftover shakshuka?

It’s not recommended to freeze shakshuka with eggs, as they can become rubbery. You can freeze the tomato base separately and add fresh eggs when reheating.

Irresistible Israeli Shakshuka Recipe with Butternut Squash

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• Author: David
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

A hearty and vibrant dish featuring a rich tomato base, creamy eggs, and tender roasted butternut squash. Perfect for brunch or dinner, this one-pan recipe is easy to make and full of bold flavors.

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Ingredients

Scale 1x2x3x

• 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
• 3 tablespoons olive oil, divided
• 1 yellow onion, diced finely
• 3 cloves garlic, minced or crushed
• 2 bell peppers (red or yellow), diced
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon red chili flakes (adjust to taste)
• 4 large eggs
• Fresh cilantro or parsley, chopped (for garnish)
• Salt and pepper, to taste
• Optional extras: feta cheese, avocado slices, or Greek yogurt

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Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on the baking sheet and roast for 20-25 minutes, until tender and lightly caramelized.
3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Then, add the garlic and bell peppers, stirring for another 5 minutes.
4. Stir in the crushed tomatoes, cumin, paprika, coriander, and chili flakes. Let the mixture simmer for 10 minutes, stirring occasionally, until slightly thickened.
5. Gently fold the roasted squash into the tomato base, ensuring it’s evenly distributed.
6. Use a spoon to create small wells in the tomato mixture. Crack a single egg into each well.
7. Cover the skillet with a lid and cook for 6-8 minutes, until the egg whites are set but the yolks remain runny. For firmer yolks, cook for an additional 2 minutes.
8. Sprinkle fresh cilantro or parsley over the shakshuka. Serve immediately with crusty bread or pita for dipping.

Notes

[‘Use ripe, high-quality tomatoes or canned varieties with no added sugar for the best flavor.’, “Roast the butternut squash until lightly caramelized to enhance the dish’s depth.”, ‘Grease the wells lightly with olive oil before cracking eggs to prevent sticking.’, ‘Start with half the chili flakes and adjust to taste for spice control.’, ‘Finish with a drizzle of olive oil for a glossy, rich look.’]

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Cuisine: Israeli

Nutrition

• Serving Size: 1 portion
• Calories: 250
• Sugar: 8
• Sodium: 450
• Fat: 14
• Saturated Fat: 3
• Carbohydrates: 20
• Fiber: 5
• Protein: 10

Keywords: shakshuka, butternut squash, Israeli cuisine, one-pan recipe, brunch, dinner, healthy, gluten-free, vegetarian