Roasted Squash Breakfast Bowls

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 1 medium (about 2 lb) butternut squash
• 3 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 4 large eggs
• 4 cups baby spinach
• 1 pint cherry tomatoes
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh chives
• 4 oz crumbled feta cheese
• 1/4 cup pepitas
• 1 lemon

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed baking sheet with parchment. Peel the squash, scoop out the seeds, and cut into 3/4-inch cubes so they roast evenly.
2. 2Toss the squash cubes on the sheet with olive oil, salt, pepper, and smoked paprika until every piece is lightly coated. Spread in a single layer with space between pieces.
3. 3Roast for 22 to 28 minutes, flipping halfway, until the edges are deeply golden and caramelized and a fork slides through easily.
4. 4While the squash roasts, halve the cherry tomatoes and roughly chop the parsley and chives. Keep them ready for quick assembly.
5. 5Heat a nonstick skillet over medium heat with a light film of oil. Crack in the eggs and cook sunny-side up or over-easy for 3 to 4 minutes until whites are set and yolks still jammy.
6. 6In the last minute of egg cooking, wilt the spinach in the same pan or a separate skillet just until bright green and barely collapsed, about 45 seconds.
7. 7Divide the roasted squash among four wide shallow bowls. Top each with wilted spinach, halved tomatoes, and a fried egg.
8. 8Scatter feta, pepitas, parsley, and chives over the bowls. Finish with a squeeze of lemon and an extra grind of pepper. Serve family-style on a platter so guests can add more herbs.