Butternut Squash With Egg (Gluten Free)
Butternut Squash With Eggs
Serve: 1
Ingredients:
1 small Butternut squash – cut in half and deseeded
1 tbs Gluten free oyster sauce
3 Eggs
2 clove Garlic – finely chopped
2 tbs Coconut Oil
1 tsp Sugar
1 tsp Fish Sauce
1/4 tsp Ground pepper
Method
– Pre-heat the oven to 200 Celsius
– Put the garlic and coconut oil in a pan and gently fry until the garlic turns a golden brown colour.
– Drizzle 1 tablespoon of the above oil onto both wedges of butternut squash and bake until it is cooked and softened. Usually, it will take about 45 minutes. Leave it to cool if you have got time.
– Once ready to cook, peel the skin off and cut the cooked butternut squash into chunks. The flesh should weigh approximately 300 grams
– Put 1 tablespoon of the garlic oil into the non-stick pan. Crack 3 eggs into the pan and scrambled the eggs.
– Add the butternut squash chunks, fish sauce, oyster sauce and sugar. Fold until all the ingredients are combined. Lastly, add the ground pepper.
– Transfer Butternut Squash With Eggs onto a serving plate and enjoy.
Tips:
– You can beat the eggs in a small bowl before putting it in the frying pan if you find this easier.
– Depending on how you like the texture of butternut squash. I like it very soft and slight mushy (I know). Hence, I tended to keep folding the ingredients in the frying pan for at least 10 minutes.
– Add some coriander leaves if you liked an aromatic Butternut Squash With Eggs.
