Simple weekend food prep is one of our signature strategies to stay on track with healthy eating during a busy week. There is nothing better than opening up your fridge and pulling out nutritious, delicious food that is ready to nourish your body on the spot.

Today we wanted to share a really great recipe that we consider the perfect dish to use for meal prepping. 

This works especially well because it can be used for any meal, be it breakfast, lunch or even dinner. But you don’t have to stop there. We have even served this for company brunch because it’s so pretty and festive.

This crust-less baked dish boasts bright orange butternut squash packed with vitamin A and C, immune boosting mushrooms, and protein packed eggs. We hope you enjoy it as much as we do.

Butternut Squash Mushroom Bake

This makes about 6 servings. It’s great served with sliced avocado, roasted potatoes, a veggie soup or salad, or even a piece of our signature Cinnamon Almond Bread.

  • 1 small butternut squash, peeled, cut into chunks*
  • 3 Tbs olive oil
  • 10 cremini mushrooms, sliced
  • 2 scallions, sliced thin
  • 8 organic, pastured eggs 
  • 1 Tbs dried thyme
  • 3/4 teaspoon salt
  • fresh pepper to taste

Mix squash and 2 tablespoons of the oil in a large bowl and spread evenly onto a baking sheet. Bake at 375 for about 40 minutes. Reserve bowl without washing out. With remaining tablespoon of oil, saute mushrooms and thyme over low-medium heat until mushrooms begin to soften, 3-4 minutes. Remove from heat. When squash is done, turn oven down to 325, and grease a 9×9 baking dish.

Crack eggs into original bowl and add in squash, mushrooms, scallions, salt and pepper. Pour into baking dish and cook for about 25 minutes. Remove and cool. Cut into slices. This makes about 6 servings. 
*Time saving hack: use precut or frozen squash

 

Looking for extra support to lose weight and/or be healthy after 50? Check out our free report, 10 Ways to Amp Up Your Energy and Metabolism After 50.