Categories: Vegetables

Ingredients

• 2 cups butternut squash cubes (1 small squash)
• 4 Tbsp. olive oil, divided
• 1 medium-size onion, halved and thinly sliced
• 2 (5 oz.) pkg. mixed baby braising greens
• 1/4 cup blanched hazelnuts, toasted and chopped
• 2 Tbsp. dry sherry
• 1/4 cup crumbles goat cheese
• 2 Olive-Oil Fried Eggs

Directions

1. Preheat oven to 450 degrees. Toss squash with 2 Tbsp. olive oil, and spread in a single layer on a baking sheet; sprinkle with 1/2 tsp. salt. Bake 20 minutes or until squash is soft and golden brown, stirring occasionally.
2. Meanwhile, sauté onion in remaining 2 Tbsp. hot oil in a large skillet over medium heat 10 minutes or until onion is tender. Add greens, next 2 ingredients, and squash, tossing to coat. Sprinkle with remaining 1/2 tsp. salt. Cook, stirring often, 2 minutes or just until greens begin to wilt. Sprinkle with goat cheese, and top with Olive Oil-Fried Eggs.

3. Olive Oil Fried Eggs

4. Pour light olive oil to depth of 1/3 inch into a small nonstick skillet (about 1 cup oil for a 6-inch skillet). Heat oil over medium-high just until it begins to smoke. Reduce heat to medium.
5. Break 1 egg into a ramekin or small bowl. Holding dish as close to surface as possible, carefully slip egg into oil. (Oil may splatter.) Spoon oil over egg for about 30 seconds or until white is cooked and crispy on edges. Remove eggs from oil using a slotted spoon dabbing with paper towels to absorb oil; transfer egg to a plate. Sprinkle with kosher salt to taste. Repeat with desired number of eggs.

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