What do all of these have in common?
They all started from the same meal! First came butternut squash, red cabbage, and tofu stir fry on a Sunday. Then the chopped butternut squash debuted as fries on a Monday, the red cabbage was seared on a Tuesday, and the leftover red cabbage was turned into purple eggs on Saturday. Magic!
Butternut Squash Fries: Toss chunks of peeled, chopped squash with about 1 Tbsp. olive oil, 1/4 cup bread crumbs, and a pinch of salt and pepper. Roast at 400° for 20 minutes, until they start to crisp. They’ll be softer than sweet potato fries.
Purple eggs: Saute red cabbage strips with greens, onions, etc. (I used the remains of a garden salad mix). Add a beaten egg to the skillet, and it will start to turn purple! Let the egg set, then serve with toast.