Easy butternut squash egg cups make a great grab-and-go breakfast.
Preheat the oven to 350 degrees Fahrenheit. Spray olive oil into each cup of a muffin tin.
Wrap butternut squash ribbons around the edges and bottom of the cup to form a basket.
Drop one raw egg into each cup.
Add a little salt and cheese.
Bake for 12 minutes or until done.
This recipe originally appeared on FearlessDining.com