You Better Watch Out, You Butternut Squash

"... you better not pout, I'm telling you why.  Healthy lunch is coming to town~"

It's not even Christmas season, but that's stuck in your head now.  You're welcome.  Also, I'm not expert on Santa Claus, but I'd be willing to wager he'd appreciate you leaving this out with the chocolate chip cookies.  Not instead of, but with.  No coal in your stocking this year if you do that.

Got the butternut squash recipe from this site, but I'm putting it here because a) things sometimes disappear off the internet and I don't want to lose track of this one, and b) I've added broccoli and egg to my dish, and it's best to keep it all together.

You Better Watch Out, You Butternut Squash (with broccoli)

Ingredients
1 butternut squash (around 3lb)
1 Tbsp olive oil (I so eyeball this)
1 1/2 tsp ground cumin
1 tsp ground coriander
1/4 tsp cayenne pepper (I eyeballed this, too)
Scant 1/2 tsp kosher salt
1/4 tsp fresh ground black pepper

1 1/2 lb frozen broccoli, lightly thawed
1 Tbsp olive oil (guess who eyeballs this)
Scant 1/2 tsp kosher salt
1/4 tsp fresh ground black pepper

2+ eggs (one per serving)

Instructions

1. Preheat oven to 420*F.
2. Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds.
3. Chop each half in quarters lengthwise, then cube those strips into 1" pieces.
4. In a large mixing bowl, toss the squash with the oil, cumin, coriander, cayenne pepper, kosher salt, and black pepper.
5. Dump it in a single layer onto a lined baking sheet.
6. In the same mixing bowl, now that it's empty, combine the broccoli with its olive oil, kosher salt, and black pepper.
7. Dump it into a single layer onto a different lined baking sheet (or into a large cast iron skillet, in my case).
8. Bake the broccoli on the upper level and squash on the lower level for 45 minutes, or until both are nicely browned.
9. When the veggies are nearly done (we're talking like 3-5 minutes out, start boiling ~3 cups of water in a small heavy-bottom saucepan over high heat.  Salt the water!
10. Once it's at a rolling boil, crack the eggs into it, careful not to drop the second egg on top of the first, etc.
11. Let them cook for 2 minutes 15 seconds.
12. Serve the veggies into bowls.  I like to put them side-by-side, but that's not necessary, really.
13. Remove the egg pan from heat, then using a slotted spoon or turner (I find a flat turner works better) pull the eggs out one at a time and serve them atop the veggies.

If you're super hungry, this is a 2-serving meal.  If you're not, or you're making side-dishes, this can totally be a 4-serving meal. Could it be a 3-serving meal?  Absolutely!  Follow your heart.