Roasted Butternut Squash and Egg Breakfast Bowl

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 eggs
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Toss the cubed butternut squash with olive oil, salt, and pepper. Spread the squash on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.