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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