Fall Deviled Eggs with Butternut Squash, Cranberries, & Pecans -

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Fall Deviled Eggs with Butternut Squash, Cranberries, & Pecans

Taralynn

Fall-inspired deviled Eggs with Butternut Squash, Cranberry Goat Cheese, Pecans, and Rosemary are the perfect appetizer for the fall holidays!

5 from 2 votes

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Prep Time 45

Course Appetizer, Side Dish

Cuisine American

Servings Deviled Eggs

Ingredients

12 Large Eggs
1 Cup Roasted Butternut Squash
1/4 Cup Olive Oil Mayonaise
1 Tbsp Pickle Juice
2 Tsp Dijon
2 Tsp Yellow Mustard
1 Tsp Honey
1/4 Tsp Black Pepper
1/8 Tsp Sea Salt
1/8 Tsp Cinnamon
1/8 Tsp Paprika
1 Tbsp Cranberry Goat Cheese
1 Tbsp Chopped Pecans
1 Tbsp Fresh Rosemary or dill

Instructions

Hard Boil Eggs

Place the eggs in a pot of water, bring to a boil, and cook for 10-12 minutes. Once done, transfer the eggs to an ice bath to cool, then peel.

Roast Butternut Squash

Roast Butternut Squash: Preheat your oven to 350°F (175°C). Slice the butternut squash into cubes, coat with olive oil, and roast on a baking sheet for 20 minutes, or until tender. Allow to cool.

Prepare Deviled Eggs

Slice the cooled eggs in half lengthwise and carefully remove the yolks. Place the yolks in a separate mixing bowl.
Add the roasted butternut squash, mayonnaise, pickle juice, Dijon mustard, yellow mustard, honey, black pepper, and sea salt to the egg yolks. Mix until smooth.
*Taste and adjust seasoning—add more honey for sweetness or more pickle juice for tanginess.
Spoon the mixture into a piping bag and generously fill each egg white half.
Top each filled egg with a dollop of cranberry goat cheese and a sprinkle of chopped pecans. Garnish with a small sprig of rosemary.
In a small bowl, mix the cinnamon and paprika together. Lightly dust the mixture over the deviled eggs.
Refrigerate until ready to serve.

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