This recipe was inspired by a dish we had at a couple incredible restaurants in Nashville, TN called The Southern and Urban Grub. If you ever find yourself in the area, check them out. Nashville eggs are relatively easy to prepare and taste great as leftovers.
Poke a few holes in the squash and microwave for 2 minutes. This will make it a lot easier to cut and skin. Peel the squash and dice into 1 inch cubes, discarding the seeds and pulp. Place on cookie sheet, and coat with olive oil. Roast in 400 degree oven for 20-30 minutes, until golden brown and crispy.
In small pan, toast the pine nuts over medium heat until they turn golden. Stir consistently to prevent burning.
Scramble the eggs and cook over medium heat, add the goat cheese to melt. Combine the squash, pine nuts and egg mixture in a large bowl. Especially yummy with Mango Pinapple Peace & Plenty salsa, which can conveniently be purchased here: The Southern
6 Servings
- 1 medium sized butternut squash
- 12 eggs, whisked
- 4 oz goat cheese
- ¼ cup pine nuts
- 2 Tablespoons olive oil