Makes 10 Pop Tarts
1 medium butternut squash
4 leaves of kale
2 oz olive oil
2 cloves of garlic
Salt and Pepper to taste
Preheat oven to 375 degrees.
Peel skin off of the butternut squash and dice into 1/8th-inch cubes.
Chiffonade the kale leaves, and then crush two cloves of garlic into the kale.
Toss butternut squash in olive oil, salt, and pepper and pour onto a sheet tray. Roast at 375 degrees for approximately 10 minutes, until squash is soft.
While squash is still hot, pour oil and squash onto kale. Mix until combined.
Soft scramble four eggs in a non-stick sauté pan.
Put all ingredients in the fridge while you roll out the dough, approximately 5 minutes.
Once you have cut your dough into rectangles, scoop one tablespoon of the squash and kale mixture onto the rectangle and then top it with one tablespoon of the scrambled eggs.
Then brush the edges of the dough with egg wash. Cover with top rectangle of dough and seal by pressing firmly on outer edge. Salt and pepper top of pop tart.
Poke a few steam vents into the top of the pop tart with a fork. Place on sheet pan. Put in oven for 8 minutes, rotate, and then bake for another 8 minutes.
Allow to cool for 10 minutes and enjoy!