Best Honey Nut Squash Breakfast Bowl
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!
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Time:
Prep: 10 minutes
Cook: 15 minutes
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.
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*Pinenuts are not often sold toasted, so we will toast them. The pistachios and pepitas should be purchased already roasted or toasted and lightly salted.
pinenuts
roasted pepitas
toasted pistachios
2 honeynut squash
goat cheese
Dino Kale
fresh sage
fresh thyme
fresh basil
6 eggs over easy
garlic granules
sea salt
olive oil
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Nutrition per serving:
Calories 367.82kcal, 18% DV
Total Fat 21.3g, 30% DV
Carbs 36.71g, 14% DV
Sugars 6.64g, 7% DV
Protein 13.04g, 26% DV
Sodium 360.59mg, 18% DV
Fiber 8.91g, 32% DV
Percent Daily Values based on a 2,000 calorie diet.
Health Score: 9.2/10
*Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients.
Nutrients in this dish with a positive impact:
Unsaturated Fat, 15g, 30% DV
Fiber, 9g, 32% DV
Protein, 13g, 26% DV
Potassium, 1112mg, 32% DV
Magnesium, 137mg, 36% DV
Iron, 3mg, 25% DV
Step 1
Preheat the oven to 425°F.
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.
