Kale and butternut squash bowl with jammy eggs from The New York Times Cooking by Ali Slagle

  • toasted sesame oil
    Buy Now
  • lemons
  • Show all ingredients...
  • Serves : 2

  • EYB Comments

    Can substitute honeynut squash or kabocha squash for butternut squash, cauliflower for broccoli, and chard or mustard greens for kale.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Recipe Notes

    Can substitute honeynut squash or kabocha squash for butternut squash, cauliflower for broccoli, and chard or mustard greens for kale.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.