Step 1

Roast the butternut squash in a 425 degree F oven upside down in a pan until fork tender, about 20-30 minutes.

Step 2

Cool until you can handle it and peel off the skin.

Step 3

In a large saute pan over medium heat melt the coconut oil.

Step 4

Add the onion and saute until translucent about 5 minutes.

Step 5

Add the garlic, kale, and seasonings.

Step 6

Cook until the kale is wilted.

Step 7

Cube the butternut squash and add to the pan to warm threw.

Step 8

Divide the mixture into 4 bowls and top each with one egg and 1/4 avocado.

Step 9

Serve immediately.