We're getting ready to go away and I'm trying to use up the last few things in the fridge.

In theory you're supposed to roast a butternut squash fresh for this recipe. In practice I had half a roasted kabocha squash and some butternut squash salad left over from earlier recipes, so I just tossed the kale into that and roasted it for a few minutes to heat everything through.

The bunch of kale that they sent in our last produce basket was a little skimpy, so this didn't end up with nearly as much kale as it was supposed to have. And there was probably a bit too much squash. But I still think it worked out alright. And, more importantly, it let us use up some squash, kale, and eggs before going away. So, all-in-all, great success!

Photo goes here.

Quinoa, Squash, and Kale Breakfast Bowls

Slightly adapted from The Breakfast Bible by Kate McMillan

Ingredients

• 1 butternut squash, peeled and cubed
• 1 Tbsp. olive oil
• salt and pepper, to taste
• 1 c. quinoa
• 2 c. water or vegetable stock
• 1/2 tsp. dried minced garlic (optional)
• 1 bunch kale, cut into bite-sized pieces
• 2-3 cloves garlic, minced
• 1-2 tsp. butter or bacon grease or olive oil
• 4 large eggs
• 2-3 tsp. Laoganma (老干妈)¹

Directions

1. Preheat oven to 220°C (425°F).
2. Toss the squash with olive oil, season with salt and pepper, and spread out on a rimmed baking sheet.
3. Roast at 220°C (425°F) for ~20 minutes.
4. Meanwhile, combine the quinoa, water/stock, and dried garlic (if using) and bring to a boil.
5. Reduce heat and simmer for 20-25 minutes.
6. Once squash is almost tender, add the kale and garlic and return to oven until heated through (5-8 minutes).
7. Meanwhile, melt the butter/grease/oil over medium heat.
8. Add the eggs, season with salt and pepper, cover, and cook until they reach desired doneness. (Eggs may also be hard or soft boiled or poached.)
9. Divide the quinoa amoung four bowls.
10. Top each bowl with ~1/4 of the squash-kale mixture.
11. Top each bowl and an egg.
12. Add some Laoganma (or other spicy element) and serve!

¹ Alternatively, 1/4 tsp. of chile flakes, gochugaru, and/or chili oil per bowl (1 tsp. total) would probably also work well. The original recipe doesn't call for anything spicy, but I think it's better with a bit of a kick. ^Back