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Roasting butternut squash is a cornerstone of the Eggplant Zoodle Fall Bowl, providing a sweet and nutty flavor that perfectly complements the other ingredients. To achieve that delightful caramelization, start by preheating your oven to 425°F (220°C). This high temperature will help the squash develop a beautiful golden-brown exterior while keeping the inside tender.

Eggplant Zoodle Fall Bowl

Embrace the flavors of autumn with a delicious Eggplant Zoodle Fall Bowl! This vibrant dish combines roasted eggplant, zucchini noodles, butternut squash, kale, and cherry tomatoes, offering a nutritious and satisfying meal. Perfect for cozy dinners or meal prep, it highlights seasonal produce while keeping things light and healthy. Customize with your favorite toppings like feta cheese and pumpkin seeds for added flavor and crunch. Enjoy a wholesome bowl that celebrates the best of the season!
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Ingredients
  

2 medium eggplants, diced into bite-sized pieces

2 medium zucchinis, spiralized or sliced into thin ribbons

1 cup cherry tomatoes, halved

1 cup butternut squash, cubed

1 cup kale, chopped

1/4 cup red onion, thinly sliced

3 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

1/4 cup feta cheese, crumbled (optional)

1/4 cup pumpkin seeds for added crunch

Fresh parsley, chopped, for garnish

Instructions
 

Prepare the Zoodles: Use a spiralizer to turn the zucchinis into zoodles (zucchini noodles). If you don’t have a spiralizer, you can cut the zucchini into thin ribbons with a knife. Set them aside for later use.

    Roast the Butternut Squash: Preheat your oven to 400°F (200°C). In a mixing bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, a pinch of salt, pepper, and half of the smoked paprika. Spread the seasoned squash evenly on a baking sheet. Roast in the preheated oven for 25-30 minutes or until tender and caramelized around the edges, stirring halfway through for even cooking.

      Sauté the Aromatics: In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the thinly sliced red onion and minced garlic. Sauté for about 2-3 minutes, or until the onion becomes translucent and fragrant.

        Incorporate Eggplant and Kale: Add the diced eggplants to the skillet and cook for an additional 5-7 minutes, stirring frequently until the eggplant is tender. Next, stir in the chopped kale and cook until it wilts, which should take around 2-3 minutes.

          Combine the Ingredients: Once the butternut squash is roasted, add it to the skillet along with the halved cherry tomatoes, zoodles, dried thyme, the remaining smoked paprika, and season with salt and pepper. Toss everything gently to combine and cook for an additional 3-5 minutes, so everything is heated through. Be cautious not to overcook the zoodles; they should remain slightly crunchy.

            Finish and Serve: Remove the skillet from heat and fold in the crumbled feta cheese and pumpkin seeds. Serve the Eggplant Zoodle Fall Bowl warm, garnish with freshly chopped parsley for a pop of color and flavor. Enjoy the delicious, layered flavors reminiscent of fall!

              Prep Time, Total Time, Servings: 15 minutes | 50 minutes | Serves 4