Creamy Butternut Puree with Mushrooms, Poached Egg, Hazelnuts, and Thyme
A cozy autumn dish featuring creamy butternut puree topped with sautéed mushrooms, a perfectly poached egg, crunchy hazelnuts, and fresh thyme.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Sautéing and Poaching
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 Butternut Squash, peeled and diced
- 200g Mushrooms, sliced
- 2 Eggs
- 50g Hazelnuts, chopped
- Fresh Thyme Leaves
- Salt and Pepper to taste
- Olive oil or butter for cooking
Instructions
- Prepare your ingredients by peeling and dicing the butternut squash into even cubes. Slice the mushrooms into thin pieces.
- Cook the butternut squash in a large pot with olive oil or butter over medium heat for 5–7 minutes until softened.
- Add the sliced mushrooms to the pot and cook for another 5-6 minutes until tender.
- Purée the mixture in a blender until smooth, adding water or broth if too thick.
- Poach the eggs in a gentle simmering pot of water for 3-4 minutes until the whites are set and yolks are runny.
- Toast the hazelnuts in a dry skillet over medium heat for 3-5 minutes until golden and fragrant.
- Assemble the dish by ladling the butternut puree into a bowl, topping it with a poached egg, hazelnuts, and thyme. Season as desired.
Notes
A great dish to pair with a simple side salad and crusty bread. Feel free to experiment with different nuts or herbs!
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 160mg
Keywords: butternut squash, puree, poached egg, hazelnuts, autumn recipe