Eggs with Butternut Squash and Chard — Savannah Bleue | Holistic Nutritionist and Hormone Specialist

INGREDIENTS

Eggs with Butternut Squash and Chard

Serves 2 (there will be leftover squash)

2 tbs avocado oil

2 sweets onion

1 medium butternut squash

1 head swiss chard

2 cloves garlic

2-4 eggs, fried

Fresh Dill

Black Pepper

Pink Himalayan salt (anything but table salt)

METHOD

For the squash: Pre-heat the oven to 375 and line a baking sheet with parchment. Carefully peel the butternut squash and cut in half. Remove the seeds. Cube the squash into 1/2 pieces. Transfer cubes to the baking sheet.

Everything Else: Peel the onions and roughly chop into 1” pieces. You can allow a few layers of onion to stick together so that you have pieces that are somewhat cube like. Transfer to the baking sheet with the squash. Drizzle the vegetables with avocado oil and sprinkle with salt and pepper. Toss with clean hands to evenly coat the vegetables. Bake for approx. 40 minutes until the squash begins to brown lightly.

Meanwhile, peel and mince the garlic, set aside. Chop the swiss chard into bite sized pieces.

Heat a skillet with avocado oil, and add the garlic, sautéing for a minute before adding the swiss chard. Add a little salt and pepper.

When everything is just about done, fry your eggs in avocado oil or pasture raised raw butter.

Assemble everything on a plate and top with fresh dill. Voila.