When I roasted my diced butternut squash for pizza, I had some left over. Normally I try to avoid leftovers because my husband will only eat leftover pizza and pad Thai, but roasted and pre-diced veggies are often a handy thing to have stashed in the fridge.
This dish, like the butternut squash pizza and the warm red cabbage salad, is not complicated. It is, however, delicious. Roasting the squash in the morning might be a little excessive, but having it prepared makes this a pretty fast meal.
Potatoes also make a nice base, and you could use sweet potatoes in place of the squash here. Regular potatoes would work but wouldn’t give the dish the balancing sweetness that the squash provides.
Like all my favorite recipes, this starts with onions and garlic sauteed until soft. Chopped greens (I used a braise mix from the CSA, but spinach, kale, or chard would all be great) are stirred in and cooked until they wilt. The diced butternut squash gets tossed in and heated through, then the whole mess gets topped with poached eggs. Salt and pepper finish it off for a tasty start to the day.
Butternut Squash Breakfast Bowl
Use fresh eggs for easier poaching.
1 tablespoon olive oil
1/4 cup onion, chopped
1 clove garlic, minced
2 cups greens such as kale, spinach, or chard, stems removed and chopped
1/2 cup butternut squash, diced and roasted
1.) Heat olive oil in a pan over medium heat. Add onion and saute until softened. Add garlic and stir briefly, then add greens. Stir to coat with oil. Cook, stirring occasionally, until greens are wilted (as little as a minute or two for spinach, longer for kale or chard). Add a tablespoon of water and stir well. Add diced squash and heat through. Remove from heat and place in serving bowl.
2.) In a separate pan, poach (or fry sunny-side up) two eggs. Serve seasoned with salt and pepper over greens.