Freekeh With Roasted Butternut Squash Seared Kale And Caramelized Onion Jam Recipes

SQUASH HASH WITH KALE AND BAKED EGGS

Squash Hash with Kale and Baked Eggs image

Not your usual hash skillet, this one is filled with festive fall vegetables forming a nest for sunny baked eggs.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 1h5m

Number Of Ingredients 10

Ingredients

1/2 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1/2 cup coarsely chopped fresh cilantro
Coarse salt and freshly ground pepper
1 small onion, minced (1 cup)
2 cloves garlic, minced (1 tablespoon)
1/2 medium butternut squash or 1 whole acorn squash (1 1/4 pounds), halved, seeded, peeled, and cut into 1/2-inch pieces (3 1/2 cups)
10 ounces carrots, peeled and cut into 1/2-inch pieces (1 1/2 cups)
2 cups packed coarsely chopped kale (from 1 small bunch)
4 large eggs

Steps:

Preheat oven to 425 degrees. In a small bowl, whisk together 1/4 cup plus 2 tablespoons oil, lemon juice, and cilantro, then season with salt and pepper.
Heat remaining 2 tablespoons oil in a large straight-sided ovenproof skillet (preferably cast iron) over medium-high. Add onion and garlic and cook, stirring occasionally, 3 minutes.
Add squash and carrots, season with salt and pepper, and transfer to oven. Roast, stirring once, until golden and tender, 20 to 25 minutes.
Stir kale into squash mixture, along with 1/4 cup cilantro mixture. Return to oven 7 minutes. Make 4 wells in vegetables and crack an egg into each. Season eggs with salt. Return to oven and bake until whites are set but yolks are still runny, 4 to 6 minutes. Serve, drizzled with more cilantro dressing.

EASY ROASTED BUTTERNUT SQUASH

Easy Roasted Butternut Squash image

Cook a batch of this sweet squash on Sunday and add it to soups, salads, and side dishes all week long.

Provided by Martha Stewart

Categories Butternut Squash Recipes

Yield Makes 4 cups

Number Of Ingredients 4

Ingredients

1 medium butternut squash (about 2 lb), peeled and cut into 1/2-inch-thick slices
1 tablespoon extra-virgin olive oil
Coarse salt
1/2 teaspoon sugar

Steps:

Preheat oven to 425 degrees. In a largebowl, toss squash with oil. Seasonwith salt and sprinkle withsugar. Transfer to a baking sheetand roast, flipping once, untilgolden and tender, about 20 minutes.

FREEKEH WITH ROASTED BUTTERNUT SQUASH, SEARED KALE, AND CARAMELIZED ONION JAM

Freekeh with Roasted Butternut Squash, Seared Kale, and Caramelized Onion Jam image

Pre-cooked, grains, vegetables, and flavorful Caramelized Onion Jam make this vegetarian feast easy.

Provided by Martha Stewart

Categories Butternut Squash Recipes

Time 5m

Yield Serves 4 to 6

Number Of Ingredients 6

Ingredients

4 cups Freekeh
1 cup Caramelized Onion Jam
1 cup Seared Kale
12 slices Easy Roasted Butternut Squash
1/2 cup toasted hazelnuts
Coarse salt and freshly ground pepper

Steps:

In a large bowl, combine freekeh and onion jam. Add kale, squash, and hazelnuts and toss. Season with salt and pepper.

Nutrition Facts : Calories 665 g, Fat 42 g, Fiber 15 g, Protein 13 g, Sodium 78 g

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