Butternut Squash Kale Shakshuka Harvest Bowl As Pita Filling Yogurt Recipes

SHAKSHUKA

Shakshuka image

Shakshuka has risen in popularity around the world, and with good reason. Originally from North Africa and the Middle East, this flavorful dish of eggs cooked in a spicy tomato sauce is tasty, healthy and a breeze to make. It's a terrific one-skillet meal you can serve right from the pan and it lends itself to variation. Try this international superstar for breakfast, lunch or dinner.

Provided by Food Network Kitchen

Time 1h

Yield 2 servings

Number Of Ingredients 12

Ingredients

1 1/2 tablespoons extra-virgin olive oil
1/2 onion, chopped
1/2 red bell pepper, thinly sliced
1/4 small bunch cilantro, leaves and tender stems separated, chopped
2 small cloves garlic, thinly sliced
3/4 teaspoon ground cumin
1/2 teaspoon paprika
Pinch red pepper flakes
Kosher salt and freshly ground pepper
1 15-ounce can whole peeled tomatoes, crushed by hand
4 large eggs
Warm pita bread, for serving

Steps:

Heat the olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes. Add the cilantro stems, garlic, cumin, paprika and red pepper flakes; season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is softened and the vegetables are coated with the spices, about 1 minute.
Preheat the oven to 375 degrees F. Stir the tomatoes with their juices into the skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the tomatoes break down and the sauce thickens slightly, about 20 minutes; season with salt and pepper.
Use the back of a spoon to make 4 wells in the sauce, 1 to 2 inches apart. Crack an egg into each well. Run the edge of a rubber spatula through the egg whites to break them slightly, being careful not to break the yolks (this allows the egg whites to cook faster). Transfer the skillet to the oven and bake until the egg whites are just set, 15 to 18 minutes. Season with salt and pepper and top with the cilantro leaves. Serve with pita bread.

BUTTERNUT SQUASH AND KALE STIR FRY

Butternut Squash and Kale Stir Fry image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons butter
1 tablespoon olive oil
1/2 butternut squash, peeled, seeded and diced.
1/2 teaspoon kosher salt
1/4 teaspoon chile powder (more to taste)
Freshly ground black pepper
1 bunch kale, leaves torn, stalks discarded

Steps:

Heat 1 tablespoon of the butter and the olive oil in a large skillet over high heat. Add the squash and sprinkle with the salt, chile powder and pepper. Cook for several minutes, turning gently with a spatula, until the squash is deep golden brown and tender (but not falling apart). Remove to a plate and set aside.
In the same skillet, melt the remaining 1 tablespoon butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together.

BUTTERNUT SQUASH + KALE SHAKSHUKA HARVEST BOWL (AS PITA FILLING + YOGURT)

Butternut Squash + Kale Shakshuka Harvest Bowl (as pita filling + yogurt) image

Borrowing classic flavors from the beloved Middle Eastern staples - aromatic, herby za'atar and sweet tomatoes - this pre-portioned, vegetable-heavy variation mixes in butternut squash, cauliflower, and kale (as well as their many nutrients), too.

Number Of Ingredients 6

Ingredients

Organic Cauliflower
Organic Tomato
Organic Butternut Squash
Organic Kale
Organic Flax Seeds
Za'atar

Steps:

Empty cup into a nonstick pan or microwave-safe bowl.
For stovetop, stir over medium heat and add 1-2 tbsp of water or broth, if needed. For microwave, heat for 4-6 minutes.
Return to cup or transfer to your favorite bowl!

BALSAMIC BUTTERNUT SQUASH WITH KALE

Balsamic Butternut Squash with Kale image

This is a great side dish for the holidays, with the added benefit of kale! Surprisingly tasty. Serve hot or cold.

Provided by Danielle Walquist Lynch

Categories Side Dish Vegetables Greens

Time 50m

Yield 6

Number Of Ingredients 8

Ingredients

12 ounces butternut squash - peeled, seeded, and cut into 1-inch pieces
1 small yellow onion, cut into 1/2-inch pieces
3 tablespoons balsamic vinegar, divided
1 tablespoon brown sugar
2 teaspoons vegetable oil
kosher salt and ground black pepper to taste
6 ounces kale, roughly chopped
¼ cup vegetable broth

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place squash in a bowl; add onion, 1/2 of the balsamic vinegar, brown sugar, vegetable oil, salt, and pepper and toss to coat. Spread mixture in a single layer onto a baking sheet.
Bake in the preheated oven until squash is tender and golden, 30 to 40 minutes.
Combine kale and broth in a heavy-bottom skillet; bring to a light simmer. Cover skillet, reduce heat, and cook until kale is tender but still bright green, about 5 minutes; drain any excess liquid. Mix kale, squash mixture, and remaining balsamic vinegar together in a serving bowl.

Nutrition Facts : Calories 72.5 calories, Carbohydrate 14.1 g, Fat 1.8 g, Fiber 1.9 g, Protein 1.7 g, SaturatedFat 0.3 g, Sodium 103.3 mg, Sugar 5.2 g

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