I love to cook according to the seasons. It feels “right” to me and, nutritionally speaking, eating seasonally means more locally sourced produce, fresher food, etc. Fall is the season for winter squashes. There are just two of us at home now, so cooking a big squash means leftovers. Here is a great frittata recipe to make use of the leftovers from another great dish: roasted buttercup squash. Enjoy!
First, you’ll need to prepare some Roasted Buttercup Squash
- One Buttercup Squash, or any winter squash, sliced into wedges
- Olive or Avocado Oil
- 3 Tablespoons of Maple Syrup
- 1 Tablespoon of butter
- Garlic Salt
- Pomegranate Arils
- ½ cup, raw walnuts
- Preheat oven to 400 degrees
- Spray a non stick baking sheet with olive or avocado oil and place squash on sheet.
- Season with garlic salt.
- Melt the butter and stir in the maple syrup.
- Brush the squash with the syrup mixture and place in oven for 40 minutes.
- Sprinkle with arils and walnuts and continue cooking until walnuts are toasted, about 5 minutes.
Now that you have roasted the squash, you’re ready to prepare the fritatta .
- 1 cup, roasted buttercup squash (see recipe above)
- 5 large eggs
- 1 cup, Tuscan Blend cheese
- 1 Tablespoon, olive oil
- ½ red onion, chopped
- ½ cup, matchstick carrots
- ½ teaspoon, Trader Joe’s Mustard Herb seasoning
- Salt and pepper to taste
- Preheat your broiler.
- In a large ovenproof pan, sauté the onions and carrots in the olive oil till caramelized.
- Season to taste with salt and pepper.
- Add the leftover squash, with any arils and walnuts from that dish and stir lightly as it heats.
- In a medium bowl, lightly beat the eggs and add the cheese.
- Stir in the Mustard seasoning.
- Pour the mixture into the pan with the onions and carrots.
- Turn heat to medium low.
- As the egg mixture begins to set around the edges, carefully lift edges and let the liquid run under.
- When the bottom and edges of the frittata are set, place the pan in the upper middle of the oven.
Watch carefully as your frittata bakes. You want the middle to set and the top to brown.
Let sit 5 minutes while you prepare a salad and then scarf accordingly.