Roasted Butternut Squash and Egg Breakfast Bowls

Roasted butternut squash and eggs come together in these hearty and satisfying breakfast bowls. They are full of flavor and nutrition, and they are perfect for a quick and easy breakfast or lunch.

Prep time: 10 | Cook time: 30 | Serves: 4

Ingredients

• 1 butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon dried sage
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 eggs
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, combine the butternut squash, olive oil, sage, salt, and pepper. Toss to coat.
3. Spread the squash on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and browned.
4. While the squash is roasting, cook the eggs in a nonstick skillet over medium heat. Cook the eggs to your desired doneness.
5. To assemble the breakfast bowls, divide the roasted squash among 4 bowls. Top each bowl with an egg, chopped parsley, and cilantro.