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A plate of food with eggs and crab meat.

Curried Butternut Squash Deviled Eggs

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Ingredients

  • 6 hard boiled eggs, halved (keep the yolks)
  • 1 cup roasted & mashed butternut squash
  • 1 Tbsp curry powder
  • 1 tsp Salt
  • 1 Tbsp paprika
  • 1 tsp nutmeg
  • 1 cup unsweetened coconut milk
  • 1 tsp cayenne (to taste)
  • Olive oil (for coating butternut squash)

Instructions

  • Peel and cut butternut squash into 1 - 2 inch cubes.
  • Coat with olive oil and season with curry, salt, paprika and nutmeg.
  • Roast at 400 degrees for 30 - 40 minutes until soft enough to mash (like mashed potatoes).
  • When squash finishes roasting, place in a separate bowl and combine with yolks from the hard boiled eggs. Mash together.
  • Add coconut cream 1/3 cup at a time, incorporate well into the squash mixture before adding more. Continue adding coconut milk until desired consistency is achieved. A wire whisk or wooden spoon work best.
  • Taste and add seasonings to taste. For a spicy flavor, add cayenne. For a smokier flavor add more paprika. For a stronger curry flavor, add more curry.
  • Fill the openings in the hard-boiled eggs.
  • Garnish with paprika sprinkles.