Butternut Squash Tacos!

I have to admit I’m pretty late to the breakfast taco game – I think it’s mostly because I always tend to crave dishes on the sweeter side. But these tacos have officially turned me into a savoury breakfast person! They are super quick and easy to make and are a great twist on traditional corn or wheat tacos. I also love that you can top them with anything you want – they work for breakfast, lunch and dinner! Read on for the recipe:

What you need:

  1. 1 butternut squash (you only need the top part for this recipe, so save the rest for a yummy side dish later in the week!)
  2. 2 cups bone broth (this is mostly for flavoring but you can totally just use water)
  3. 2 eggs
  4. 1/4 cup almond or regular milk
  5. 1 avocado
  6. 1 tsp olive oil
  7. Turmeric & cayenne
  8. Salt & pepper to taste

How to make them:

  1. Start by peeling the top part of the butternut squash and then slicing it very thinly into 1/8 inch slices;
  2. Bring the bone broth to a boil and then let simmer;
  3. Toss the slices into the simmering bone broth for 1-2 mins, and then remove and place on a plate to cool (you don’t want to leave them in the simmering water for too long or they’ll get soggy);
  4. In a bowl, mix eggs with milk, salt, pepper, turmeric, cayenne (and any other spices you want to add);
  5. In a separate pan on medium heat, scramble eggs for 2-5 mins, until cooked through;
  6. Top butternut squash tacos with eggs, avocado, microgreens, and enjoy!


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