2 cups butternut squash cubes (1 small squash)
4 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
1 medium-size onion, halved and thinly sliced
2 (5-oz.) packages mixed baby braising greens
1/4 cup blanched hazelnuts, toasted and chopped
2 tablespoons dry sherry
1/4 cup crumbled goat cheese
2 Olive Oil-Fried Eggs
1. Preheat oven to 450°. Toss squash with 2 Tbsp. olive oil, and spread in a single layer on a baking sheet; sprinkle with 1/2 tsp. salt. Bake 20 minutes or until squash is soft and golden brown, stirring occasionally.

2. Meanwhile, sauté onion in remaining 2 Tbsp. hot oil in a large skillet over medium heat 10 minutes or until onion is tender. Add greens, next 2 ingredients, and squash, tossing to coat. Sprinkle with remaining 1/2 tsp. salt. Cook, stirring often, 2 minutes or just until greens begin to wilt. Sprinkle with goat cheese, and top with Olive Oil-Fried Eggs.