Best Honey Nut Squash Breakfast Bowl

Name: Best Honey Nut Squash Breakfast Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 honeynut squash; goat cheese; Dino Kale; Pinenuts; roasted pepitas; Pre-toasted pistachios; Fresh Sage; Fresh Thyme; Fresh Basil; 2 over easy eggs; Garlic granules; sea salt; olive oil

8 steps

Prep:10minCook:15min

This dish is so delicious, eating it feels downright indulgent. Honestly, it's not. It's simple to cook, healthy for your body, and perfect for the fall season. In this seasonal breakfast bowl, over easy eggs are surprisingly paired with fresh herbs, honey nut squash, an array of toasted seeds and nuts, and sautéed-yet-slightly-crunchy dino kale. Prepare yourself for the Best Honeynut Squash Breakfast Bowl that your family and friends will request again, again, and again! *pinenuts are not often sold toasted, but the pistachios and pepitas should be purchased already roasted or toasted and lightly salted. *Servings: 3 (With 2 eggs per person, 2-3 wedges of honey nut squash per person) If you would like to serve greater quantities add extra squash or additional eggs.

Updated at: Thu, 17 Aug 2023 03:42:18 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories366.7 kcal (18%)

Total Fat21.3 g (30%)

Carbs36.5 g (14%)

Sugars6.6 g (7%)

Protein13 g (26%)

Sodium351.9 mg (18%)

Fiber8.9 g (32%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

Instructions

Step 1

Preheat the oven to 425F.

Step 2

Trim the top and bottom of the honey nut squash and remove the seeds. Slice each squash into four long wedges, drizzle with olive oil, sea salt, and garlic granules.

Step 3

Chop the sage and then arrange the honey nut squash on a pan and sprinkle the sage on top. Roast for 15 minutes or until tender. Turn off the oven and keep the squash in the oven to stay warm.

Step 4

Meanwhile, drizzle olive oil in a pan and sprinkle 1/4 cup of pine nuts to the pan. Heat over medium and stir slightly occasionally to evenly toast the pine nuts. Remove the nuts and set aside in a small bowl. (The other nuts should already be roasted since they were purchased as such.)

Step 5

Chop the basil and remove the thyme leaves from the twigs. Set herbs aside in a small bowl.

Step 6

In a large pan, sauté the kale until slightly crispy. Set aside in a bowl and cover to keep warm.

Step 7

In the warm large pan, quickly fry eggs and flip them to briefly cook the other side.

Step 8

Plate the kale, squash and eggs. Top with the toasted pine nuts, pepitas, pistachios, goat cheese, thyme and basil.

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