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.