Butternut Squash and Greens Kuku Recipe | Vegetarian Times Skip to main content

Butternut Squash and Greens Kuku

Kuku is a traditional Iranian egg dish made with more greens than a frittata. Serve warm or at room temperature.

Ingredients: 

Ingredients: 

Ingredient Line: 
1 Tbs. olive oil, divided
Ingredient Line: 
8 oz. butternut squash, cut into ½-inch cubes (2 cups)
Ingredient Line: 
1 medium leek, thinly sliced
Ingredient Line: 
1 5-oz. pkg. baby kale (5 cups)
Ingredient Line: 
1 5-oz. pkg. baby spinach (5 cups)
Ingredient Line: 
8 large eggs
Ingredient Line: 
1 Tbs. grated lemon zest
Ingredient Line: 
3 Tbs. crumbled feta cheese
Ingredient Line: 
Cilantro leaves, for sprinkling

Instructions: 

1 | Preheat oven to 400°F.

2 | Heat oil in large skillet over medium-high heat. Add squash, and season with salt and pepper, if desired. Cook 4 minutes, or until squash starts to soften, stirring occasionally. Reduce heat to medium, add leek, and cook 4 minutes more.

3 | Working in batches, add kale and spinach to skillet; cook 3 to 5 minutes, or until leaves are wilted, stirring frequently.

4 | Meanwhile, whisk eggs with lemon zest, and season with salt and pepper, if desired. Pour over wilted greens in skillet, reduce heat to medium-low, and cook 2 minutes, or until eggs begin to set on bottom, shifting vegetables around with spatula to distribute evenly.

5 | Sprinkle kuku with feta, and transfer to oven. Bake 8 to 10 minutes, or until eggs are just cooked through and fully set, 8 to 10 minutes. Slide kuku onto platter; cool about 10 minutes. Cut into small squares, sprinkle with cilantro, and serve.

Nutrition Information: 

Calories: 
171
Protein: 
11 g
Total Fat: 
10 g
Saturated Fat: 
3 g
Carbohydrates: 
11 g
Cholesterol: 
252 mg
Sodium: 
189 mg
Fiber: 
3 g
Sugar: 
2 g
Yield: 
serves 6

Comments on this Recipe

It was great!

Just made this after seeing the recipe in this month's issue. It is really delicious!

We think there is a mistake in the cooking directions. We just tried this and weren't sure if we were to cook this longer than 8 - 10 minutes once it got into the oven. (The directions repeat.) Anyway, we would suggest that you cook it for 12-14 minutes in the oven and then broil it for 2 - 3 minutes. Broiling ensured that the top cooked perfectly.

Great with Ketchup!

Very good! The leeks and feta really make this a full flavored dish. Smells great while cooking. I baked for 10 mins and then broiled for 2 as another reviewer suggested and that was just right. Tasty savory breakfast but also a good breakfast for dinner dish :)

Delicious! Because I am a cheese fanatic, I added more feta.