Acorn Squash with Kale & Poached Eggs

I get awesome emails from Tasting Table that provide massive inspiration for good eats.  The one about squash caught my eye.  I love squash, but I don’t cook it very much.  So I’ve been on a mission this fall/winter to explore the wonderful world of squash.  So far, I’m really diggin’ it.  For this recipe, do not leave out the egg…it’s the finishing touch that adds richness and depth to the dish.
acorn squash w/ kale & poached egg

acorn squash w/ kale & poached egg

you will need:
1 acorn squash
few tablespoons olive oil
sea salt
2 cups kale, stemmed & chopped
1 teaspoon red pepper flakes (or more if you like a kick)
¼-½ cup grated pecorino cheese
freshly grated black pepper
2 poached eggs*

Preheat your oven to 375°F.  Slice squash in half crosswise, remove the seeds, and season the cavity generously with salt and olive oil.  Roast until a paring knife runs easily through, about 45 minutes or so.

As the squash is finishing cooking, heat a tablespoon of olive oil and ¼ cup of water in a large sauté pan over medium-high heat.  Add the kale, cover and cook for 5 minutes.  Remove the lid and continue to cook until all of the liquid has evaporated.  Add another tablespoon of oil, the red pepper flakes and black pepper.  Set aside until ready to serve.

Poach your eggs and then you are ready to plate.  Top the squash with the sautéed kale, egg and sprinkle with pecorino.  And voila, a decadent and delicious fall side dish.

*Don’t be afraid to poach eggs.  This was my first time and they turned out beautifully.  I followed Deb’s directions and they were so helpful!

serves: 2
time: 20 minuted hands on time + 45 minutes cooking
from: Tasting Table

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