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Home >> Butternut Squash Kale and Farro Bowl with Eggs

Butternut Squash Kale and Farro Bowl with Eggs

January 30, 2017 By Kaylee Pauley 1 Comment

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Butternut Squash Kale and Farro Bowl with Eggs | Lemons and Basil

One of my all time favorite combinations for breakfast, lunch, or dinner, is Roasted Vegetables + White Cheddar Cheese {preferably raw milk and/or aged} + Over Easy Eggs. It’s one of those things that always turns out full of flavor and loaded with nutrition. Quite often I stick to root vegetables, but with a love for the inherent sweetness found in butternut squash, paired with the savory flavors brought in by the aged cheddar, smoked paprika, and turmeric, and I knew this Butternut Squash Kale and Farro Bowl with Eggs would be a win.

And it is, without doubt.

Butternut Squash Kale and Farro Bowl with Eggs | Lemons and Basil

While we’re talking about favorite pairings, we should quickly talk about the seasonings in this dish. I’ve come to love, love, love combining smoked paprika, turmeric, black pepper, and a little chipotle chili powder, especially when it comes to roasted vegetables and eggs.

My latest breakfast kick consists of an english muffin with an egg, a little spinach, white cheddar cheese, and avocado. And of course, these exact seasonings, minus the chipotle powder. I tend to prefer the smoky flavors without the kick in the morning. So good.

For a few of my other favorite veggies and egg combos, check out the links below:

  • Roasted Veggie Breakfast Bowl with Fried Eggs + Sriracha
  • Zucchini Fritters with Poached Eggs
  • Quinoa Veggie Burger topped with Sweet Potato and Eggs
  • Root Vegetable Hash with Eggs and Aged Cheddar

Butternut Squash Kale and Farro Bowl with Eggs | Lemons and BasilButternut Squash Kale and Farro Bowl with Eggs | Lemons and BasilButternut Squash Kale and Farro Bowl with Eggs | Lemons and BasilButternut Squash Kale and Farro Bowl with Eggs | Lemons and BasilButternut Squash Kale and Farro Bowl with Eggs | Lemons and BasilButternut Squash Kale and Farro Bowl with Eggs | Lemons and BasilButternut Squash Kale and Farro Bowl with Eggs | Lemons and BasilButternut Squash Kale and Farro Bowl with Eggs | Lemons and Basil

Butternut Squash Farro Bowl with Over Easy Eggs | Lemons and Basil
Print Recipe
5 from 1 vote

Butternut Squash Kale and Farro Bowl with Eggs

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!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Breakfast
Cuisine: American
Keyword: Butternut Squash, eggs, farro, kale
Servings: 2
Calories: 514kcal
Author: Kaylee Pauley

Ingredients

  • 4-5 cups butternut squash cubed
  • 1/2-1 tsp smoked paprika
  • 1/2 tsp turmeric
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 tsp chipotle seasoning optional, adds a little kick
  • 1/2 cup farro dry
  • 2 cups kale chopped
  • 1-2 ounces aged white cheddar cheese shredded
  • 4 eggs

Instructions

  • Preheat oven to 400 degrees.
  • Spray large baking sheet with coconut oil cooking spray, add cubed squash to pan and spread to single layer. Bake for approximately 10 minutes, remove butternut squash and add chopped kale 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.
  • Remove veggies from the oven and sprinkle with smoked paprika, turmeric, sea salt, black pepper, and chipotle seasoning, toss to coat.
  • Meanwhile, cook farro according to package directions. I added 1/2 cup dry farro to small sauce pan with 1 cup water, brought to a boil, then simmered for 15 minutes.
  • Once the farro and squash are nearly ready, add eggs 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.
  • To assemble the bowls, add a layer of Farro, followed by half of the cooked veggies, top with shredded aged white cheddar cheese and two cooked eggs. Sprinkle eggs with additional smoked paprika and black pepper, if desired.

Notes

I used about 1.5 ounces of white cheddar cheese between the two bowls, nutrition info accounts for half of recipe, with about 3/4 ounce shredded white cheddar cheese per serving.

Nutrition

Serving: 1g | Calories: 514kcal | Carbohydrates: 68g | Protein: 29g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 449mg | Sodium: 324mg | Fiber: 11g | Sugar: 6g

 

Filed Under: Breakfast, Butternut Squash, Chipotle Peppers, Eggs, Farro, Kale, Shredded cheese, Smoked Paprika, Turmeric, Vegetarian

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Comments

  1. Bethany @ Athletic Avocado says

    January 31, 2017 at 6:31 AM

    I don’t normally do savory breakfasts, but this is something I’d b willing to trade in my sweet breakfast for! I Love everything in here!

    Reply

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I'm Kaylee, former full-time Interior Designer, now full-time mommy, part-time designer and part-time food blogger! My family and I live in Franklin, TN and this is my little piece of the internet where I enjoy sharing my love for healthy food as well as a look into our day-to-day lives!

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