kale and butternut stack
The Man Friend has been gone all week for work. I'm not complaining...much. Don't get me wrong - I certainly miss him when he's gone. The house is a little too big and gets a little too lonely. However, I love being able to eat a little healthier. And by healthier, I mean not having to cook meat.
This is kind of a thrown-together, thought it would taste yummy recipe. Turns out, I was right! If you're vegan, you can opt to omit the eggs and feta and sub in firm, pan-seared tofu and vegan cheese. The hardest part is chopping the butternut squash. If we're being real, I consider that an arm workout anyway.
kale and butternut stack
prep time: 20 minutes | cook time: less than 45 minutes
experience level: easy peasy | specialty: vegetarian
- 1 small butternut squash
- 2 tsp olive oil
- 1/2 tsp garlic powder
- 2 tsp Cajun seasoning, plus more for sprinkling
- salt and pepper to taste
- 1 small bunch kale (see additional recipe below)
- 2 soft boiled eggs
- 1/2 tbsp reduced fat feta cheese, crumbled
- 1/3 avocado, sliced
- squeeze of 1/2 lime
Preheat your oven to 425° Fahrenheit / 218° Celsius. Line a small baking sheet with foil and mist with nonstick spray. Peel the butternut squash and carefully cut it in half. Cut off the ends, scoop out the guts, then dice the squash into bite-sized cubes.
In a large bowl, toss the squash, olive oil, garlic powder, Cajun seasoning, and salt and pepper until well coated. Dump onto the prepared baking sheet and cook for 40-45 minutes, stirring halfway through. You want the squash to get all brown and crispy.
During the last 10-15 minutes of the squash baking, set a pot with 1-inch of water on to boil. Add your eggs, cover, and reduce to a simmer. Cook for 4-6 minutes, depending on how well done you want the yolk (I prefer mine runny).
While the eggs cook, follow my sautéed kale recipe, omitting the vinegar step.
Once everything is baked, cooked, and boiled, place a heaping spoonful of the kale onto a plate. Top with the squash and the feta cheese. Squeeze the lime on top to "dress" the veggies. Peel the soft boiled eggs and place them on top. Using a fork, cut them open to let the yolk run out. Top with avocado slices and a sprinkle of Cajun seasoning.
