This meal is a mash-up of some of my favorite sweet potato bowl recipes but made with butternut squash instead to keep it a little lighter. It's also the dish we have been eating on repeat for about two weeks now. I am obsessed with the combination of spicy squash, earthy quinoa, creamy cilantro, and of course the runny fried egg. It's just so good. Plus it is filling and packed with lots of good-for-you ingredients.
Depending on what you have on hand, I recommend tossing in some extra veggies when you are roasting the squash. Kale, zucchini, and broccoli all are delicious in this dish. And if you must have sweet potatoes, that's also a delicious option instead of the squash.
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