Baked Sage Eggs & Butternut Squash

1. 1

   Chop 5 sage leaves and set aside for later use. Scatter remaining sage on a foil-lined sheet tray with thyme.

2. 2

   Cut butternut squash in half vertically, scoop out seeds and set them in a bowl for later use. Place butternut squash, inside down, over the herbs on the tray. Drizzle with olive oil then season with salt and pepper. Bake at 350F until tender and squash can be punctured with a fork, about 45 minutes.

3. 3

   While squash is baking, toast seeds. Clean seeds by rinsing them under water, being sure no guts are left on the seeds. Pat dry then scatter on a foil-lined sheet tray and sprinkle with salt. Bake until crispy (not chewy!), about 15 minutes.

4. 4

   Once squash is done, cut 1/4 cup into cubes and set aside. (Eat the remainder in one sitting because it is so delicious. Just kidding, but seriously.)

5. 5

   Now for the grand finale assembly: Whisk egg whites with salt and pepper until fluffy. Stir in reserved chopped sage and pour egg mix into a small greased baking dish. Bake at 350F until firm in the middle, about 5 minutes.

6. 6

   Top eggs with butternut squash cubes, toasted seeds, and arugula. Enjoy!

* Per serving · 4 servings · Values may vary.

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