-
Roast the butternut squash in a 425 degree F oven upside down in a pan until fork tender, about 20-30 minutes.
-
Cool until you can handle it and peel off the skin.
-
In a large saute pan over medium heat melt the coconut oil.
-
Add the onion and saute until translucent about 5 minutes.
-
Add the garlic, kale, and seasonings.
-
Cook until the kale is wilted.
-
Cube the butternut squash and add to the pan to warm threw.
-
Divide the mixture into 4 bowls and top each with one egg and 1/4 avocado.
-
Serve immediately.