You might think of spring and summer as the best time to eat seasonally, but winter actually offers plenty of delicious produce as well. With the right recipes, you can enlist the winter vegetables in healthy side dishes that are heartier than salads but every bit as healthy. We’re rounding up a list of recipes that prove eating healthfully during winter can be totally delicious.
1. Squash Hash with Kale and Baked Eggs
Hash goes healthy with this squash and kale version from Martha Stewart Living. And lucky for you, it also tastes phenomenal. Though this makes a full breakfast with the eggs, leaving them out turns this recipe into a side dish that will go with nearly any main course.
- ½ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- ½ cup coarsely chopped fresh cilantro
- Coarse salt and freshly ground pepper
- 1 small onion, minced
- 2 cloves garlic, minced
- ½ medium butternut squash or 1 whole acorn squash, halved, seeded, peeled, and cut into ½-inch pieces
- 10 ounces carrots, peeled and cut into ½-inch pieces
- 2 cups packed coarsely chopped kale
- 4 large eggs
Directions: Preheat oven to 425 degrees Fahrenheit. In a small bowl, whisk together ¼ cup plus 2 tablespoons oil, lemon juice, and cilantro, then season with salt and pepper.
Heat remaining 2 tablespoons oil in a large straight-sided ovenproof skillet over medium-high. Add onion and garlic and cook, stirring occasionally, 3 minutes. Add squash and carrots, season with salt and pepper, and transfer to oven. Roast, stirring once, until golden and tender, 20 to 25 minutes.
Stir kale into squash mixture, along with ¼ cup cilantro mixture. Return to oven 7 minutes. Make four wells in vegetables and crack an egg into each. Season eggs with salt. Return to oven and bake until whites are set but yolks are still runny, 4 to 6 minutes. Serve, drizzled with more cilantro dressing.