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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)
Directions
Learn how to make this recipe at Serious Eats