Steamable squash becomes silky in minutes and needs only brown butter and sage to taste like dinner. This shelf starter turns into a complete meal with an egg on top and crusty bread to soak up the browned butter.

Serves 2. 25 minutes, 10 at the stove.

About 290 calories a serving, 7 g protein, 3 g carbohydrate, 29 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Steam the butternut squash according to package directions until tender, about 12 minutes. While it steams, melt 4 tablespoons of butter in a small pan over medium heat, swirling often, until the milk solids turn golden and smell nutty, about 5 minutes.12 min
2. Tear 6 to 8 fresh sage leaves into the brown butter and set it off the heat. Divide the steamed squash between two bowls.
3. Fry 2 eggs in the same pan used for the sage butter over medium-high heat until the whites are set but the yolks still run, about 3 minutes. Pour the sage brown butter and its leaves over the squash, top each bowl with one egg, and season with salt and pepper.3 min

Note Swap sage for dried thyme if you have it. Leftovers keep two days in the fridge and can be warmed gently with an extra tablespoon of butter. Serve with bread to soak up the browned butter, or stretch it with a grain like rice pilaf alongside.