Kale and Butternut Squash Bowl With Jammy Eggs
Updated Feb. 16, 2024
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 servings
- 3large eggs
- ¾cup plain, full-fat yogurt
- 1teaspoon lemon zest plus 2 tablespoons juice (from 1 lemon)
- 2teaspoons finely chopped fresh ginger
- 1teaspoon toasted sesame oil
- Salt
- 12ounces butternut, honeynut or kabocha squash, seeds removed and sliced ½-inch thick
- 8ounces broccoli, cauliflower or a combination, cut into 1-inch florets; stems, thinly sliced
- 4ounces (about 4 packed cups) torn kale leaves, or another hearty green like chard or mustard
- Toasted sesame seeds (any color), for serving
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
308 calories; 15 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 29 grams carbohydrates; 6 grams dietary fiber; 11 grams sugars; 18 grams protein; 1205 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a large (12-inch) skillet with a lid or a large Dutch oven, bring 1 inch of water to a boil over high. Carefully add the eggs. (They may not be fully submerged and that’s OK.) Cover and boil for 6 minutes. Transfer the eggs to a bowl to cool. Pour off all but ¼ inch of water.
- Step 2
While the eggs steam, in a liquid measuring cup or small bowl, stir together the yogurt, lemon zest and juice, ginger and sesame oil; season with salt. It might taste too puckery at this point, but it will balance out when on the vegetables.
- Step 3
Arrange the squash in a single layer in the shallow water; season with salt. Cover, bring to a boil over high, and cook for 5 minutes. Scatter the broccoli on top of the squash, season with salt, then pile the kale on top of the broccoli and season with salt. If the water has evaporated, add another ¼ inch of water. Cover and cook until the squash is tender and the broccoli is bright green and crisp-tender, 2 to 4 minutes. Turn off the heat but keep the skillet covered while you peel the eggs.
- Step 4
Peel and halve the eggs, then season with salt. Divide the vegetables and eggs between plates, then drizzle with plenty of sauce and scatter sesame seeds on top. The vegetables, eggs and sauce will keep for up to 4 days in the fridge and are good warm, room temperature or cold from the fridge.
Private Notes
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Cooking Notes
Gail
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!
michelle
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.
Barbara W
Looks like a grain of some kind underneath?
Joanna
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.
Mel
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!
Jan W.
I noticed that too. I'm thinking farro or barley would work.
Laura
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.
MCD Bland af
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…
MH
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.
Linda
I took the advice of others to roast the veggies. I found the amount of time off putting. The final result was an off tasting mess. Fortunately, I combined a small portion and have the other prepped vegetables to use in another dish. I will not make this ever again.
Erica
We followed the recipe exactly but found the combination of dressing flavors to be off putting. Usually we like all of these ingredients but these just didn’t seem to mesh for us.
JoyB
Used napa instead of kale. Sauce is very good. Fairly easy recipe, even when you are hungry.
Coconut
Steamed all the veg, used brown jasmine rice, used butter salt and pep instead of lemon/yogurt. ✌️
bonseyb
Good recipe but I made a few changes: Roasted the veggies. 400 for 25 minutes. Added kale during last 8 minutes. Served over farro. Added roasted garbanzos on top for crunch. Used all ingredients as per recipe and the dressing was great. Eggs were perfect at 6 minutes with ice water bath after boiling. I love veggie grain bowls and will make this again
Lula
I usually get a laugh out of people who completely change the recipe before reviewing but today I am one of those reviewers. It was obvious this recipe- if prepared as written- would be bland & tasteless. I cut up the squash & broccoli, tossed them with olive oil, smoked paprika, Aleppo pepper & cumin & roasted them in a 400 degree oven for 25 minutes. I skipped the kale & flavored the yogurt with the same spices as I put on the veggies & served that over brown rice with the jammy eggs
Jo Ann
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.
Rebecca
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!
Karl Hungus
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.
ncl bcknwlf
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.
Lauren
I made this as is an agree with the other reviews that the squash should be roasted for my interest.
Blaire
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.
Rose
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.
Karen
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.
carol
Question for you great cooks! What is a good substitute for the yogurt? Thanks!
Chantal
If you are looking for a dairy substitute: sour cream, crème fraîche, chèvre, quark If you are looking vegan: soak & blend cashew nuts with a little water or buy dairy-free yogurt (e.g. coconut, soy, almond)
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