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5 from 1 vote

Huevos Rancheros with Butternut Tortillas

Servings: 8


  • cylindrical end of a butternut squash peeled
  • fine grain sea salt and freshly ground pepper to taste
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 2 Tbs olive oil or your favorite melted fat
  • garnish each serving with chopped cilantro


  • Preheat oven to 425 degrees.
  • Peel the cylindrical end of a butternut squash. Using a mandolin, slice the butternut width wise. My squash yielded 40 slices.
  • Toss the squash slices with olive oil and season with salt, pepper, cumin, and chili powder.
  • Arrange the slices onto two oiled baking sheets. Do not overlap the slices or they will not brown.
  • Roast the slices in a 425-degree oven for ten minutes, then flip the slices and cook for another ten minutes.
  • For each serving, fan five-roasted butternut squash slices in circle on a plate, and top with two fried eggs. Garnish with cilantro.
  • Serve with your favorite Mexican condiments such as: pico de gallo, crumbled queso fresco, and sliced avocado or guacamole.