Ingredients

• 1 small butternut squash (about 1.5 pounds)
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cups chopped kale leaves (about 1 small bunch) (or other greens such as mizuna mustard or Swiss chard)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic salt
• 1/4 teaspoon onion salt
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon kosher salt, or to taste
• fresh ground black pepper
• red chili flakes, optional
• 4-6 large eggs
• about 1-2 cups marinara sauce, optional

For the Pink Peppercorn Chimichurri Sauce:

• 1/4 cup extra virgin olive oil
• 1/2 cup finely minced parsley (about 1 large bunch)
• 2 cloves garlic, minced
• zest of 1 medium lemon
• 2 Tablespoons fresh lemon juice
• pinch of red chili flakes, or to taste
• 1/2 teaspoon kosher salt, or to taste
• fresh cracked black pepper, to taste
• 1 teaspoon pink peppercorns, slightly crushed

Instructions

1. Peel butternut squash and remove inner seeds. Cut squash into bite sized pieces, about 1/2” cubes. Make sure to keep the squash pieces the same for consistent cooking.
2. Heat large skillet on medium high heat. Add olive oil, then add onion and cook for about 2 minutes until soft. Add butternut squash and cook for about 15 minutes or until the squash becomes almost cooked on the outside.
3. Add kale, ground cumin, smoked paprika, garlic salt, onion salt, thyme leaves, salt and pepper. Stir the spices into the veggies until well combined and cook for another 3-5 minutes, or until kale is crisp and butternut squash is completely cooked.
4. Reduce heat to low and break eggs on top of squash mixture and cover with a lid. Cook the eggs until the whites have set and the yolk is to your desired texture.
5. If desired, serve the squash and eggs with marinara sauce on top. Add additional red chili flakes for extra spice and flavor.