INGREDIENTS
1/2
medium sized butternut squash
6
free range eggs
3
large kale leaves, stems removed.
1/2
medium onion
1/4 cup
sundried tomatoes
30
gm of goats feta to sprinkle on top (optional)
3
Tbspn pumpkin seeds
1/8
th tspn sea salt
1/8
th tspn fresh ground black pepper
coconut oil, butter or ghee for greasing dish