An excellent twist on the classic dish, orange shakshuka is a comfort food staple throughout the cooler months of the year. Squash, onion, orange bell pepper, vegetable broth, garlic, spices, and herbs come together to create a comforting and aromatic soup. You may eat this dish for any meal of the day; all you need to do is to the boiling sauce with a few poached eggs.
A FALL-APPROPRIATE BUTTERNUT SQUASH SHAKSHUKA
My shakshuka recipe also turns orange in the fall, in sync with the leaves. This is a non-traditional preparation, but it is quite excellent.
This zesty variation on traditional shakshuka uses butternut squash in place of tomatoes for a seasonal twist. You already know how much I enjoy cooking and eating in accordance with the seasons, and my new take on shakshuka features fresh, creamy butternut squash along with earthy fall tastes like thyme and nutmeg.
Making either my traditional shakshuka or my green shakshuka will demonstrate how adaptable this dish truly is. Therein lies its charm. A substantial, nutrient-dense, one-pan dinner, can be prepared by sautéing and simmering veggies with spices and herbs and then topping them with eggs.
Hopefully, this orange version will show that the possibilities for shakshuka are truly unlimited, as it is a dish that should be enjoyed throughout the year.
ORANGE SHAKSHUKA INGREDIENTS
Toss up a few pantry staples and some of the season's orange vegetables for a tasty dish.
- The cuisine revolves around butternut squash, a delicious and versatile vegetable.
- The orange bell pepper gives a nice pop of color and a nice crunch to the dish.
- Onion and garlic are essential aromatics that bring together the other savory flavors.
- Herbs and spices: thyme, nutmeg, and cumin for a homey, savory flavor.
- The components in the vegetable broth can boil and become thoroughly combined.
- The finishing touch to every shakshuka dish is eggs.
HOW TO MAKE ORANGE SHAKSHUKA
Making this dish is a breeze. Give the butternut squash a little more time to roast than you think it will take.
- Put the butternut squash in the oven. Cut the squash in half lengthwise, then coat each side with olive oil that has been seasoned with salt and pepper. Cook for 40-45 minutes with the skin side down, or until the meat is very tender.
- Sweat the aromatics. For 5 minutes, while stirring occasionally, cook the onion and bell pepper in a little oil in a big skillet.
- The seasonings are added. Season with salt, pepper, nutmeg, cumin, and thyme, and stir to mix.
- Butternut squash should be added. Remove the meat with a spoon and put it in the pan with the broth. Reduce the heat to a simmer, and then mash the squash.
- Put in the eggs. Use the back of a spoon to create little wells and drop an egg into each one. Then, place a lid on the pan and let the eggs simmer for about 5 minutes, checking them occasionally.
- Serve with garnishes. Use your preferred herbs, whether they are microgreens, fresh thyme, chopped parsley, or something else entirely. Choose at random; they're all great!
STORING AND REHEATING LEFTOVERS
Although it's better to eat shakshuka right away, leftovers can be stored and reheated. Even if there are only the two of you, you can still make this meal and have leftovers for lunch the next day.
- To store, refrigerate leftovers in an airtight container for up to 4 days.
The butternut squash layer, except the eggs, can be prepared in advance and frozen. You may keep this in the freezer for up to three months in a sealed container.
- To reheat the shakshuka with the eggs from the fridge, just heat it for one minute in the microwave. The squash mixture should be thawed in the refrigerator overnight before being reheated from frozen. Then, give it a brief sauté in your skillet before adding the eggs and proceeding.
- Use fresh herbs: Adding fresh herbs like cilantro or parsley to your shakshuka can add a burst of flavor and freshness to the dish.
- Adjust the spice level: If you prefer a spicier shakshuka, you can add more chili flakes or use a spicier variety of chili pepper. On the other hand, if you prefer a milder dish, you can reduce the amount of chili flakes or omit them entirely.
- Don't overcook the eggs: The key to a perfect shakshuka is to not overcook the eggs. Keep an eye on the eggs as they cook and remove them from the heat once the whites are set but the yolks are still runny.
- 2 ¾ - 3 pounds butternut squash
- 3 tablespoons olive oil, divided
- 1 medium onion
- 1 orange bell pepper
- 3 garlic cloves, minced
- 1 teaspoon cumin
- ½ teaspoon dried thyme, or 1 ½ teaspoons fresh thyme chopped
- ¼ teaspoon nutmeg
- 2 cups vegetable broth
- 6 eggs
- fresh thyme, parsley, or microgreens for garnish
- salt and pepper, to taste
- Preheat your oven to 400F/200C. Slice the butternut squash in half, rub a little olive oil on the butternut squash and season with salt and pepper.
- Flip the butternut squash over on a baking tray and roast for 40-45 minutes, or until the flesh is soft.
- When the butternut squash is about 5 minutes from being done, add the diced onion, bell pepper, and 2 tablespoons of oil to a large pan. Saute for 5 minutes, or until the onion becomes translucent.
- Add the minced garlic, cumin, thyme, nutmeg, salt and pepper to the pan. Saute for another 1-2 minutes.
- Scoop the flesh from the butternut squash and transfer it to the pan. Then add 2 cups of vegetable broth.
- Use your spatula to break up the chunks of butternut squash and bring this to a simmer.
- Make 6 small wells for the eggs with your spatula, and crack an egg in each well.
- Cover the pan with a lid and cook for 5-8 minutes, or until the eggs are done to your liking. Garnish with fresh herbs and microgreens before serving.
- You should get about 3 cups of softened butternut squash from a 3 pound vegetable.
- If you'd like your shakshuka more saucy, feel free to add a splash more broth as well.