Pureed Butternut Squash Topped with Cracked Wheat & Poached Eggs

"Pureed butternut squash topped with cracked wheat & poached eggs sprinkled with toasted pumpkin seeds, pomegranate arils & fresh herbs."
-- @lorindabreeze
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  • Recipe Card
Prep time 15mins
Cook time 1hr 10mins
Serves or Makes: 4

Recipe Card


  • 1 small butternut squash
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt & fresh ground pepper
  • 1 cup cracked wheat
  • 3 cups water
  • 4 - 8 eggs (depending if you want one or two per person)
  • 1/2 cup pumpkin seeds (toasted in a dry skillet)
  • 1/2 cup pomegranate seeds
  • 1/4 cup fresh herbs (thyme & rosemary)

For the Pureed Butternut Squash


  • Step 1

    Cut the squash in half lengthwise, scoop out the seeds and place cut side down on a greased baking dish. Bake at 375℉ for about 30 minutes until easily pierced with a fork.

  • Step 2

    When it is done scoop the soft inside out and place it in a food processor. Add a tablespoon of olive oil and salt & pepper to taste. Blend until smooth and creamy.

For the Poached Eggs

  • Step 1

    Poach each egg one at a time in simmering water. Remove with a slotted spoon and set the eggs aside in a large bowl of warm weather until ready to use.

For the Cracked Wheat

  • Step 1

    Boil the water in a saucepan. Add the cracked wheat and seasoning and simmer for about 15 - 20 minutes until tender, stirring occasionally.

To Serve

  • Step 1

    Place a half cup spoonful of pureed squash on each plate and spread it to cover half the plate.

  • Step 2

    Add a scoop of cracked wheat over half of the squash on each plate.

  • Step 3

    Remove each egg from the warm water with a slotted spoon and place 1 to 2 eggs over each portion of squash.

  • Step 4

    Sprinkle the plate with a little more salt & fresh pepper and the fresh herbs. Drizzle with a little olive oil on top and then add the toasted pumpkin seeds & pomegranate seeds.