This butternut squash frittata can make a hearty and easy meal. The butternut squash adds a hint of sweetness to pair with the salty egg and cheese combo.
Butternut Squash Frittata:
3 eggs
Half of a roasted butternut squash, pureed
1/2 of a medium onion
3 cloves of garlic
2 tbsp butter
Handful Kale (optional)
Handful Spinach
1/3 cup shredded cheese (where to buy organic non-GMO cheese)
Equipment- 8-inch cast iron skillet. The 8-inch skillet is the little one, if you use a standard 12-inch skillet, double the recipe.
1. Turn the oven to 400°. To roast the butternut squash, cut it in half lengthwise. Spread some butter or oil over the flesh and sprinkle with salt and pepper. Place on a baking sheet with the flesh facing up and roast for about 25 minutes. The flesh should be soft.
2. In the skillet melt the butter on medium-high heat. Cook the chopped onions and garlic until onions are almost see-through. Add spinach and chopped kale and cook until slightly wilted. Turn to medium-low heat.
3. In a bowl scramble the eggs and add salt and pepper. Scoop the cooled butternut squash flesh from 1 half into the bowl and whisk together with the eggs, then transfer to the skillet and mix together.
4. Let the frittata cook for a few minutes on the stovetop until the sides begin to harden. Then, sprinkle the cheese on top and put the skillet in the oven at 400° until the top is cooked through, about 10-15 minutes.
This post was included in Slightly Indulgent Tuesday.
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I made this last week and my family LOVED it. This will be in regular rotation on our menu, year around. My fritattas have had a tendency to come out a little dry in the past, but this one was the perfect texture.
I doubled the recipe and baked it in two glass pie pans.
Does anyone know if the link provided for the organic grass fed non GMO cheese is free of hormones and antibiotics??
Yes, the label of organic and non-gmo means that they are not allowed to use hormones or antibiotics. If you click on the website for the cheese, it will tell you all about it.
Approximately how much squash is this? This time of year, the squashes are ALL different sizes…It could mean 1 cup or 4 cups of squash!