Our last seasonal box from the Hood River Farmer’s Market had both delicata squash and mixed braising greens! While I love any form of squash, I was apprehensive about the braising greens. I’m not a huge fan of bitter-leafed salads, and with not eating red meat to sauté with the greens, I was stumped. But the sweetness of squash and balance of eggs pairs well with braising greens! This is a great option for a group breakfast!
- 1 cup delicata squash, diced & partially peeled
- 1 cup chopped braising greens (kale, chard, collard greens, mustard greens, etc.)
- 8 eggs
- ¼ cup cashew cream
- 1 tsp fresh thyme, chopped
- Salt & pepper
Turn the broiler on in your oven to begin preheating.
Heat a cast iron skillet over medium-low heat. Add a glug of avocado (or other high smoke point oil) to coat the bottom of the cast iron skillet, and halfway up the sides.
Add delicata squash, and season with a pinch of salt. Let each side of the squash brown. Once the squash is tender, add the braising greens, seasoning with salt and pepper. While the braising greens and squash are sautéing, whisk the eggs in a medium bowl. Then, stir in cashew cream.
Once the braising greens have wilted in the cast iron skillet, spread the squash & greens out evenly. Pour the egg and cream mixture in the center of the cast iron, letting the mixture fill the pan. Sprinkle chopped thyme on top and season generously with salt & pepper. Use a rubber spatula to pull the eggs away from the edges of the pan for a few minutes, so the edge don’t burn. Once the edges have cooked fully, and the middle of the egg mixture is still jiggly, move the cast iron to the oven and broil for 3 minutes, until golden brown.
Let cool for 10 minutes, and slice!