Butternut Squash Scrambler

December 4, 2015
Don't skip starting your day with some fall and winter squashes.
Coconut Free
Corn Free
Dairy Free
Gluten Free
Nut Free
Soy Free
Sugar Free
We have my very good friend Abbie to thank for this one. Mainly because she was the one to really introduce me to all the fabulous squashes that start showing up in the early fall. Since then I have completely fallen in love with squashes! I was mostly making them for a mid day snack or as a side with dinner, but then I thought, "Hey! Why do we have to wait until the end of the day, let's throw them in our breakfast!" So here you go folks, the product of my squash obsession thanks to my friend. (As a side note this photo shoot was especially fun too, I'm telling you there's something about those squashes!)


  • 1 cup butternut squash, chopped
  • 6 eggs, whisked 
  • 2 tablespoons oil/fat of choice
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 tablespoon nutritional yeast
  • Sea salt/pepper to taste


  • Melt oil/fat in a skillet over medium heat 
  • Add butternut squash, basil, oregano, thyme, yeast, salt and pepper
  • Sauté for 15 minutes or until tender
  • Add eggs, stir occasionally until throughly cooked, about 3-5 minutes

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