Sautéed Greens With Olive Oil-Fried Eggs

• 2 cups butternut squash cubes (1 small squash)
• 4 tablespoons olive oil, divided
• 1 teaspoon kosher salt, divided
• 1 medium-size onion, halved and thinly sliced
• 2 (5-oz.) packages mixed baby braising greens
• 1/4 cup blanched hazelnuts, toasted and chopped
• 2 tablespoons dry sherry
• 1/4 cup crumbled goat cheese

1. Preheat oven to 450u0b0. Toss squash with 2 Tbsp. olive oil, and spread in a single layer on a baking sheet; sprinkle with 1/2 tsp. salt. Bake 20 minutes or until squash is soft and golden brown, stirring occasionally.
2. Meanwhile, saute onion in remaining 2 Tbsp. hot oil in a large skillet over medium heat 10 minutes or until onion is tender. Add greens, next 2 ingredients, and squash, tossing to coat. Sprinkle with remaining 1/2 tsp. salt. Cook, stirring often, 2 minutes or just until greens begin to wilt. Sprinkle with goat cheese, and top with Olive Oil-Fried Eggs.
3. We tested with Organic Girl I Heart Baby Kale for mixed baby greens.

butternut squash cubes, olive oil, kosher salt, onion, mixed baby braising greens, blanched hazelnuts, sherry, goat cheese

Taken from www.myrecipes.com/recipe/sauteed-greens (may not work)