Kale and Butternut Squash Bowl With Jammy Eggs Recipe (2024)

This recipe is a keeper with a few tweaks: roast the butternut squash slices for about 20 minutes at 425’. It’s nice to have the textural contrast between roasted veggies and the steamed broccoli and chard; 6 minutes is too long to achieve truly “jammy’ eggs. More like 3-4 minutes. Serve over quinoa or other whole grains. Be generous with the dressing - its delicious!

I broke all the rules: Roasted acorn squash. Braised my greens. Had left over hard boiled eggs. Used curds and kefir instead of yogurt. Added candied ginger to the dressing. No matter how hard I tried I could not ruin this recipe. Amazing. Repeater.

Looks like a grain of some kind underneath?

Like most gen x-ers i had my fill of boiled/steamed veg roughly 40 years ago. While this is delicious I recommend the following modification. Roast the squash and cauli/broccoli with olive oil salt and PEPPER at 400 for 25 or so minutes. Add salt to the water and steam your green leaves after the eggs come out. The flavors are 10x better this way.

I cooked the butternut squash for 3 min and swapped kale for spinach, then left the lid off for the last couple minutes when everything was in the pot so it didn't get too soggy. Some of the squash stuck to the dutch oven but it ended up getting nicely caramelized. I ate it with quinoa and added half an avocado!

I noticed that too. I'm thinking farro or barley would work.

Very easy and delicious weeknight meal. Served over brown rice and also opted to roast the veggies at 425 instead of steaming them to get some caramelization and variation in texture (added the kale at the end so it wouldnt scorch but would get crunchy). Initially I thought the sauce would be bland but it goes really well with this. Definitely a keeper.

Another winner from NYT Cooking! Lovely combo of flavors and textures. Very satisfying. Served over sweet brown rice. And as others suggested the squash was roasted rather than steamed. Also used duck eggs cause that’s what I had.

this was a huge hit - even with my teens. I roasted cauliflower and butternut squash. Sautéed the veg - adding onion and a mix of mushrooms - before wilting baby kale in olive oil with a splash of sesame oil and some ginger. The flavor is so SO good: Nutty farro (it is really worth it!) with the sweetness of the squash balances the flavor of the kale. The texture also works with the chewy grains contrasted with the creamy eggs. The dressing is the perfect finish!

Enjoyed this. Instructions should be more clear to peel off the outer layer of butternut squash. Otherwise this delicious, subbed fat free for full fat yogurt.

Surprisingly good, this recipe is one of those that tastes better than you’d expect given the ingredients. I made as written except roasted the squash and cauliflower instead of steaming. Great for dinner and then makes a perfect next day lunch — as yummy cold as it is warm. I made my dairy intolerant husband a nondairy version of the dressing w/almond yogurt and it turned out great.

I made this as is an agree with the other reviews that the squash should be roasted for my interest.

This was a fabulous, easy, warm winter salad. I added some feta when the squash was roasting because I had it in the fridge. Would be great to include red pickled onions if you have them around.

Agree with others to roast veggies over steaming them. I also thought this made way too much sauce that I don’t know what to do with now.

This is delicious and highly adaptable!I too roasted my orange and green vegetables Then topped with quickly fried an egg.The yogurt sauce is perfect. Skipped the grains entirely.

Question for you great cooks! What is a good substitute for the yogurt? Thanks!

i had too much water when it came to steam the veg which made butternut squash mushy but we loved it. Also suggest ice bath for ice because mine cooked more than i wanted. Overall very good and kids loved it!

The sauce is great but the overall preparation didn’t make the most of the ingredients. I wish I’d roasted rather than steamed the squash and cauliflower, as it was quite disappointing texturally.

The whole time I was making this I said to myself, "I'm sure I am messing this up." Lo and behold I didn't mess it up. It was very tasty and my super critical hubby even liked it. I did cube and roast the butternut squash in the air fryer. Would make again.

Steaming the veggies completely robbed them of their flavor. Cook time for eggs was too long and they turned out hard. Sauce was just bizarre…

The sauce for this dish was absolutely amazing! I wasn't too excited for the meal but the sauce really made it worth it! We served it with farro.

Made exactly as written and the squash was a wet, soggy mess. Such a waste of a beautiful butternut squash, texture of the dish was bad and flavor not much better.