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Quick and Flavorful Butternut Squash Deviled Eggs

Kathleen R. Coffey
A fall-inspired take on classic deviled eggs, featuring roasted butternut squash, tangy cranberry goat cheese, crunchy pecans, and fragrant rosemary.
Nutritious, visually appealing, and easy to prepare, this appetizer is perfect for gatherings or make-ahead snacks.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 24 deviled eggs

Equipment

  • 1 Medium saucepan
  • 1 Baking Sheet
  • 1 mixing bowl
  • 1 Piping Bag or Zip-Top Bag
  • 1 Microplane or Fine Grater (optional)

Ingredients
  

  • 12 large eggs
  • 1 cup roasted butternut squash
  • 1/4 cup olive oil mayonnaise
  • 1 tablespoon pickle juice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons yellow mustard
  • 1 teaspoon honey
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon paprika
  • 1 tablespoon cranberry goat cheese
  • 1 tablespoon chopped pecans
  • 1 tablespoon fresh rosemary or dill

Instructions
 

  • Prepare the Eggs – Perfectly Hard-Boiled: Place the 12 large eggs in a medium saucepan and cover them with cold water, ensuring the water is about an inch above the eggs.
    Slowly bring the water to a rolling boil over medium-high heat. Once boiling, reduce the heat slightly and let the eggs cook for 10–12 minutes to ensure firm yolks without overcooking.
    Immediately transfer the eggs into an ice bath to halt the cooking process and make peeling easier.
    Let them cool for at least 10 minutes before carefully peeling the shells.
    Pat the peeled eggs dry with a paper towel to remove excess moisture.
  • Roast the Butternut Squash – Sweet and Tender: Preheat your oven to 350°F (175°C). Peel and cube the butternut squash into evenly sized pieces, approximately 1-inch cubes, to ensure uniform roasting.
    Toss the cubes with a small amount of olive oil on a baking sheet, coating each piece lightly.
    Roast in the oven for about 20 minutes, turning halfway through, until the squash is tender and slightly caramelized at the edges.
    Allow the roasted squash to cool completely, as adding warm squash to the filling may affect texture and flavor.
  • Prepare the Filling – Creamy and Flavorful: Slice each cooled egg in half lengthwise and gently remove the yolks, placing them into a large mixing bowl.
    Add the roasted butternut squash, 1/4 cup mayonnaise, 1 tablespoon pickle juice, 2 teaspoons Dijon mustard, 2 teaspoons yellow mustard, 1 teaspoon honey, 1/4 teaspoon black pepper, and 1/8 teaspoon sea salt.
    Using a fork or small whisk, mash and mix the ingredients together until the mixture becomes smooth, creamy, and homogenous.
    Taste the filling and adjust seasoning if necessary—add a touch more honey for sweetness or an extra splash of pickle juice for tang.
  • Fill the Egg Whites – Neatly and Elegantly: Transfer the yolk-squash mixture into a piping bag or a sturdy zip-top bag with the tip cut off for controlled dispensing.
    Carefully pipe the mixture into each egg white half, filling generously to create a slightly rounded top.
    This step ensures a clean presentation and uniform portions. Avoid overfilling to prevent the filling from spilling over when garnishing.
  • Add Toppings – Texture and Flavor: Top each filled egg with a small dollop (approximately 1 teaspoon) of cranberry goat cheese for a tangy, creamy contrast.
    Sprinkle 1 tablespoon of chopped pecans evenly across the eggs to introduce a satisfying crunch.
    Finally, garnish each egg with a tiny sprig of fresh rosemary or dill for aroma and a pop of color.
  • Finish with Spices – Subtle Autumn Notes: In a small bowl, combine 1/8 teaspoon ground cinnamon and 1/8 teaspoon paprika.
    Lightly dust this mixture over the top of the deviled eggs.
    This final touch adds a gentle warmth and depth of flavor, enhancing the autumn-inspired profile of the dish without overpowering the other ingredients.
  • Chill and Serve – Ready for Any Occasion: Place the completed deviled eggs on a serving platter and refrigerate for at least 30 minutes to allow flavors to meld.
    Serve chilled as an elegant appetizer, side dish, or party treat.
    These deviled eggs can also be made ahead of time and stored in an airtight container in the refrigerator for up to 2 days, maintaining freshness and flavor.

Notes

  • Hard-boiled eggs are best prepared a day in advance for easier peeling and smoother filling.
  • Roasting butternut squash enhances its natural sweetness and adds a caramelized depth to the filling.
  • Use a piping bag for neat and elegant presentation; a zip-top bag with a corner cut works well as an alternative.
  • Adjust sweetness and tang by balancing honey and pickle juice according to taste preferences.
  • Garnishing with fresh herbs and spices not only elevates flavor but also makes the dish visually appealing.
  • Can be made ahead and stored in the refrigerator for 1–2 days, making it ideal for parties or meal prep.