2 cups cubed butternut squash
1 small onion, sliced into ½ moons
1 small (4-ounce) Hass avocado, sliced
Freshly ground black pepper
Preheat oven to 400 degrees F.
On a large sheet pan, toss broccoli, squash and onions with olive oil, salt and pepper, to taste.
Spread veggies out in an even layer and roast for 20-25 minutes, or until crisp tender.
Meanwhile, heat a medium skillet over medium-low heat and lightly spray with oil.
Add eggs, one at a time, leaving space between them. Season each with a pinch of salt and pepper, cover and cook until whites are just set and yolk is still runny.
Divide rice and roasted veggies evenly among 4 bowls.
Top each with 1 ounce avocado and 1 egg and 1 tablespoon pecans.