You can’t eat this much superfood and not feel super.  

p.s. This tiny butternut squash from Beylik Farms was almost too cute to eat.

Quinoa, Kale, and Roasted Butternut Squash with a Fried Egg
(I read it on Huckleberry’s menu)
Serves 2.

1 small tiny butternut squash, peeled and cubed
1/2 an onion, diced
2 garlic cloves, minced
1/2 a bunch of kale, ribbed, chopped, and rinsed
1 c. of cooked quinoa
2-4 eggs (1-2 per person)
olive oil
salt + pepper 

Preheat the oven to 400ºF.  Toss the butternut squash with a little olive oil, salt, pepper.  Roast until fork tender and edges are slightly charred, about 25-30 minutes.  Prep the other ingredients while this is in the oven.

In a pan over medium heat, sauté the onion with a little salt + pepper in olive oil until it begins to caramelize.  Add the garlic and cook for another minute.  Add the kale, a little more salt + pepper, and cook until it wilts.  Fold in the quinoa.  Divide between two plates.

Wipe out the pan, add a little more olive oil, and fry the eggs to your desired doneness.  Slide them on top of the quinoa.  Add salt + pepper to taste.