Sunny Bowl: Eggs over Mashed Butternut Squash and Kale
Eggs aren't just for breakfast. This warm, sunny dish is just as soothing to look at as it is nutritious, and with 18 grams of protein, it keeps you feeling full past the dreaded afternoon lull.
Ingredients
- 2 cups butternut squash peeled and chopped to 1-11/2" slices
- 2 cups kale washed and cut into 2" pieces
- 1 tsp olive oil
- 2 eggs
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F. Lightly coat a 9" x 13" baking sheet with canola oil spray. Arrange the squash on the baking sheet in a single layer and spray the top of the squash again with canola oil.
- Place the squash in the oven and bake it for 40 minutes.
- Once cooked, remove the squash from the oven and allow it to cool, about 5 minutes. Transfer it to an individual serving bowl and mash it with a fork.
- In a medium bowl, coat the kale with olive oil and use your hands to massage the leaves- this trick will help you tenderize the veggie's fibrous leaves. Then heat a medium skillet over medium-low heat and saute the kale for about 5 minutes, or until tender.
- Transfer the kale to the bowl atop the butternut squash.
- Using the same skillet you used for the kale, respray the pan with canola oil and set it on medium-low heat. Crack the eggs into the pan and cook for 5 to 6 minutes, or until the tops of the whites are set but the yolk is runny. With a spatula, carefully remove the eggs from the pan. Place 2 eggs over the kale and squash. Season with salt and pepper.
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