This Spicy Chili Butternut Egg Salad makes a tasty Paleo and Vegetarian Salad with no need for dressings. Baked butternut or pumpkin cubes can make a tasty salad topping. You can easily vary the spices used to suit your eating protocol and your taste. You can skip the chili and paprika in this recipe to make it nightshade free, and also heat free. You can use turmeric with a combination of mixed herbs. Vary spice quantities based on your preference and use more of what you like. You can buy your butternut whole or halved and chop it yourself or you can easily buy it already diced and ready for use.
3 to 4 cups diced butternut/pumpkin, 3 tablespoons olive oil, 2 teaspoons paprika, 1 teaspoon or more dried chili, 1 tablespoon dried mixed herbs of choice, salt
To Serve With
2 portions salad leaves of choice, 2 eggs or other protein of choice
Place the butternut cubes in a baking tray and add olive oil. Mix very well to coat the butternut with oil.
Sprinkle on all the herbs and seasonings and mix well. You can add a bit more olive oil if it needs it and also extra seasonings to coat the butternut a bit more.
Bake in a preheated oven at 220 degrees for 35 to 40 minutes until it’s cooked through. Turn the oven off and leave it sit in the cooling oven for about 10 more minutes so it cools down gradually or until you’re ready to serve, so you can have it still warm in your salad.
Fry the eggs to your preference. Serve over your salad with the butternut. Season with more herbs if needed and a drizzle of olive oil.