A fabulous, simple-enough-for-a-Wednesday dish using three staples: kale, butternut squash and egg.

Serves 4


  • 1 tsp. lemon zest
  • 3 Tbsp. lemon juice
  • 1/4 cup olive oil
  • 1/2 pound kale
  • 2 pounds butternut squash (roasted)
  • 1 hard-cooked large egg, chopped
  • 1 1/2 tsp. sunflower seeds
  • Salt (to taste)
  • Pepper (to taste)


Active time: 15 minutes
Total time: 20 minutes

In a small bowl, combine finely grated lemon zest, lemon juice, and olive oil, and season with salt and pepper.

In a large bowl, rub kale, stemmed and chopped, with 3 Tbsp. dressing; let sit 5 minutes to soften.

On each of 4 plates, arrange five ½"-thick slices of roasted squash and spoon over remaining dressing. Divide kale among plates and top each with chopped hard-cooked egg and sunflower seeds.

How to Roast Squash: Halve a 2-pound butternut squash; discard seeds. Rub with olive oil, salt, and pepper. Roast on a baking sheet, cut side down, at 350° until tender, 35 minutes.

More Squash Recipes


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