Baked Eggs With Butternut Squash and Kale Recipe

Serves: 2 Save

Ingredients (14)

  • 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 jalapeño 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)
  • ½ cup water or low-sodium vegetable broth
  • 2 teaspoons grated zest and 1 tablespoon fresh juice from 1 lemon
  • ¼ cup roasted pumpkin seeds
  • 4 to 6 eggs
  • Pecorino Romano, for grating
  • 1 avocado, sliced (optional)

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Directions

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