- 1 small butternut squash
- 1 tablespoon olive oil
- 1/2 teaspoon salt & fresh ground pepper
- 1 cup cracked wheat
- 3 cups water
- 4 - 8 eggs (depending if you want one or two per person)
- 1/2 cup pumpkin seeds (toasted in a dry skillet)
- 1/2 cup pomegranate seeds
- 1/4 cup fresh herbs (thyme & rosemary)
For the Pureed Butternut Squash
Cut the squash in half lengthwise, scoop out the seeds and place cut side down on a greased baking dish. Bake at 375℉ for about 30 minutes until easily pierced with a fork.
When it is done scoop the soft inside out and place it in a food processor. Add a tablespoon of olive oil and salt & pepper to taste. Blend until smooth and creamy.
For the Poached Eggs
Poach each egg one at a time in simmering water. Remove with a slotted spoon and set the eggs aside in a large bowl of warm weather until ready to use.
For the Cracked Wheat
Boil the water in a saucepan. Add the cracked wheat and seasoning and simmer for about 15 - 20 minutes until tender, stirring occasionally.
Place a half cup spoonful of pureed squash on each plate and spread it to cover half the plate.
Add a scoop of cracked wheat over half of the squash on each plate.
Remove each egg from the warm water with a slotted spoon and place 1 to 2 eggs over each portion of squash.
Sprinkle the plate with a little more salt & fresh pepper and the fresh herbs. Drizzle with a little olive oil on top and then add the toasted pumpkin seeds & pomegranate seeds.