It’s rare that I am able to cook myself lunch, and I love it when I can. I enjoy a freshly prepared meal rather than eating something reheated in a microwave at my desk. I had intended to have the butternut mash and kale as a side dish to baked salmon, but it was lunch time and I was home, so why not.
The butternut squash and sweet potato were roasted in the toaster oven and the kale was sautéed on the stove. The egg was fried in a nest of parmesan cheese and I added a dot of Sriracha sauce. The longest part of the dish is the time it takes to roast the squash and sweet potato, but once roasted this dish assembles quickly.
Olive Oil Spray
salt and pepper
One small butternut squash, cut in half lengthwise, seeds removed
One small sweet potato, cut in half lengthwise
2 T cream
1 bunch Dinosaur Kale, washed and chopped, stems removed
1 T olive oil
1 T butter
2/3 C grated parmesan
4 eggs
salt and pepper
Sriracha (optional)
Instructions
Spray the butternut squash and sweet potato with olive oil and season with salt and pepper. Place skin side down on a baking pan that fits in a toaster oven (or regular oven if you don’t have a toaster oven). Place in a 350 oven for an hour in a toaster oven, or 45 minutes in a regular oven.
Once the squash and sweet potato are tender and cool enough to handle scoop the flesh from the squash and sweet potato into a small bowl. Mash with a fork, add cream, and season to taste with salt and pepper. Set aside.
Place olive oil into a medium skillet, add the chopped kale and using tongs turn the kale so that it begins to wilt. Season to taste with salt and pepper and cover the skillet and cook the kale several minutes or until soft and wilted.
Place butter in an omelet pan, once butter has melted place half the parmesan cheese in the pan in a flat circle, make a small well in the cheese. Carefully break an egg into the well (it will spill over the parmesan, that’s fine, the well only serves to keep it mostly on the cheese). Cover the omelet pan, reduce heat to low and cook several minute or until the yolk is set to your liking.
If you have a larger non-stick skillet you can make all four eggs at once.
Divide the kale and mashed squash amongst four serving bowls. Add the parmesan cooked eggs and an optional dot of Sriracha to each bowl and serve.
Serves 4.
