Butternut Crust Prawn Spring Green Breakfast Bake – roasted butternut squash with prawns (shrimp), peppers, spring greens and caramelized onions for a healthy alternative to quiche.
Can you believe I don’t own a pie spatula? The struggle to get the 1st piece out of this was so real; I had to use a square spatula and a knife. Still, I haven’t bought one – even as I’m writing this post, I don’t feel the need to. I bet you though, I’ll be making this recipe again and cussing myself because the pie piece is slipping it’s way back into the pan!
Why I do this to myself, I’m not so sure. Do you ever feel like some things are just not important; especially when you’re still able to get by without them? I mean, my close friend had to gift me oven gloves because I kept on using cloths and kitchen towels as a substitute. LOL.
Oh, another thing I struggled with was cutting equal-sized pieces of this bake. Seriously, I’m glad I was never the biggest fan of *normal* cake because I have no skills in cutting equal slices. One time, I had a cake for 14 but somehow, I only managed to get 10 slices. I was literally cutting off bits and pieces for everyone to get a fair amount *sigh*…
This Butternut Crust Prawn Spring Green Breakfast Bake was inspired by Michele from PaleoRunningMomma. I actually came across her Sweet potato crust recipe on Pinterest then found this one and tried it instead. It was proper delicious, you should definitely give the recipe a try! Knowing how I like to switch things up, I decided to use the idea of a Butternut Crust to make this recipe – oh and the caramelized onions became a necessity too!
- 1 Butternut Squash (peeled and long part cut into thin rounds)
- 1/2 tablespoon of Coconut Oil
- 1/4 teaspoon of Sea Salt
- 1 tablespoon of Coconut Oil
- 1 Onion (diced)
- 1 Bell Pepper (diced)
- 100 g of Spring Greens
- 100 g Peeled, De-veined and Cooked Prawns (diced)
- 6 Eggs
- 2 tablespoons of Unsweetened Almond Milk or Coconut Milk
- 1 tablespoon of Nutritional Yeast
- 1/2 teaspoon of Sea Salt
- 1/4 teaspoon of Black Pepper
Preheat your oven to 200C/400F.
Lay your butternut squash rounds in a 9" pie dish. Let the rounds overlap about halfway on each other as they do shrink when cooked
Drizzle your coconut oil and sprinkle with sea salt.
Place in the oven to cook for 30 minutes.
While squash cooks, add your oil to a pan on medium heat. Add in your onions and reduce heat to low. Cook for 30 minutes till onions are very soft and present a brown hue. Make sure to stir intermittently to keep from burning.
Once done, turn the heat up to a medium, add in your pepper. Cook for 5 minutes then add in your spring greens. Cook for another 3 minutes.
Take the pan off the heat and as squash should be done by now, add the mixture evenly to the pie dish.
Spread your diced prawns onto this mixture evenly.
Now, turn your oven down to 175C/350F.
Grab a mixing bowl, add in your eggs, almond milk, nutritional yeast, sea salt and black pepper. Whisk together and pour into your pie dish.
Place the dish in the oven for another 20 minutes or until the egg is set.
Serve and enjoy. Add a little hot sauce for a kick!
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