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SideChef
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Breakfast
Butternut Squash Kale and Farro Bowl with Eggs
Recipe

10 INGREDIENTS • 8 STEPS • 30MINS

Butternut Squash Kale and Farro Bowl with Eggs

4.7
6 ratings
This Butternut Squash Kale and Farro Bowl with Eggs is full of flavor with a hearty texture - loaded with protein and fiber, it's sure to fill you up!
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
This Butternut Squash Kale and Farro Bowl with Eggs is full of flavor with a hearty texture - loaded with protein and fiber, it's sure to fill you up!
30MINS
Total Time
$6.04
Cost Per Serving
Ingredients
Servings
2
US / Metric
Butternut Squash
4 cups
Butternut Squash, cubed
Smoked Paprika
1/2 tsp
Smoked Paprika
Ground Turmeric
1/2 tsp
Ground Turmeric
Sea Salt
1/2 tsp
Sea Salt
Ground Black Pepper
1/2 tsp
Ground Black Pepper
Chipotle Seasoning
1/4 tsp
Chipotle Seasoning
optional
Farro
1/2 cup
Farro
Kale
2 cups
Kale, chopped
Aged White Cheddar
1/4 cup
Aged White Cheddar, shredded
Egg
4
Eggs
Nutrition Per Serving
VIEW ALL
Calories
553
Fat
14.8 g
Protein
26.1 g
Carbs
85.3 g
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Butternut Squash Kale and Farro Bowl with Eggs
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author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
Cooking InstructionsHide images
step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
Spray large baking sheet with coconut oil cooking spray, add Butternut Squash (4 cups) to pan and spread to single layer.
step 3
Bake for approximately 10 minutes.
step 4
Remove from oven and add Kale (2 cups) to pan, toss to combine with spatula or wooden spoon, then return butternut squash and kale to oven and bake another 5-6 minutes or until squash is soft and baked through.
step 4 Remove from oven and add Kale (2 cups) to pan, toss to combine with spatula or wooden spoon, then return butternut squash and kale to oven and bake another 5-6 minutes or until squash is soft and baked through.
step 5
Remove veggies from the oven and sprinkle with Smoked Paprika (1/2 tsp), Ground Turmeric (1/2 tsp), Sea Salt (1/2 tsp), Ground Black Pepper (1/2 tsp) and Chipotle Seasoning (1/4 tsp) toss to coat.
step 6
Meanwhile, cook Farro (1/2 cup) according to package directions. I added ½ cup dry farro to small sauce pan with 1 cup water, brought to a boil, then simmered for 15 minutes.
step 7
Once the farro and squash are nearly ready, add Eggs (4) to skillet and cook on medium heat until they are cooked to your liking. We love to leave the yolks runny so they break and spread over the roasted veggies.
step 8
To assemble the bowls, add a layer of Farro, followed by half of the cooked veggies, top with Aged White Cheddar (1/4 cup) and two cooked eggs. Sprinkle eggs with additional smoked paprika and black pepper, if desired. Serve and enjoy!
step 8 To assemble the bowls, add a layer of Farro, followed by half of the cooked veggies, top with Aged White Cheddar (1/4 cup) and two cooked eggs. Sprinkle eggs with additional smoked paprika and black pepper, if desired. Serve and enjoy!
Tags
Breakfast
American
Shellfish-Free
Vegetarian
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