Baked Eggs With Butternut Squash and Kale Recipe

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)