Baked Eggs With Butternut Squash And Kale Recipe

Name: Baked Eggs With Butternut Squash And Kale Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 4 cups peeled and cubed butternut squash (about 1 pound of squash); Kosher salt and freshly ground black pepper; 1 medium onion, thinly sliced (about 1 cup); 1 jalapeno pepper, deseeded and minced (about 2 tablespoons); 1 teaspoon ground cumin; 1 teaspoon dried red chile flakes; 1 bunch curly kale, leaves removed from stems and cut into 1-inch ribbons (about 5 packed cups); 1/2 cup water or low-sodium vegetable broth; 2 teaspoons grated zest and 1 tablespoon fresh juice from 1 lemon; 1/4 cup roasted pumpkin seeds; 4 to 6 eggs; Pecorino Romano, for grating; 1 avocado, sliced (optional)

Servings: persons

2 tablespoons olive oil
4 cups peeled and cubed butternut squash (about 1 pound of squash)
Kosher salt and freshly ground black pepper
1 medium onion, thinly sliced (about 1 cup)
1 jalapeno pepper, deseeded and minced (about 2 tablespoons)
1 teaspoon ground cumin
1 teaspoon dried red chile flakes
1 bunch curly kale, leaves removed from stems and cut into 1-inch ribbons (about 5 packed cups)
1/2 cup water or low-sodium vegetable broth
2 teaspoons grated zest and 1 tablespoon fresh juice from 1 lemon
1/4 cup roasted pumpkin seeds
4 to 6 eggs
Pecorino Romano, for grating
1 avocado, sliced (optional)

1
Turn on the broiler and place the rack about 6 inches from the heat source.
2
Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the butternut squash, salt and pepper and cook until the squash begins to brown, about 2 minutes. Push the squash to the side and then add the onion and jalapeno and a generous pinch of salt. Cook, stirring, until softened, 3 to 4 minutes longer. Add the cumin and chile flakes and cook until fragrant, about 30 seconds. Add the kale in batches, stirring to combine, and then add 1/2 cup water or broth until the liquid has cooked down.
3
Squeeze the zest and juice on top, sprinkle with the pepitas and create wells for the eggs and crack them in. Place under the broiler until the whites have set but the yolks are still runny, about 4 minutes. Season with salt and pepper. Sprinkle with cheese and serve with sliced avocado (if desired).

1872

kcal

Calories

202

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 4 cups peeled and cubed butternut squash (about 1 pound of squash), Kosher salt and freshly ground black pepper, 1 medium onion, thinly sliced (about 1 cup), and more.

Yes, Baked Eggs With Butternut Squash And Kale Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!