Bag items: butternut squash, fresh sage, chives, eggs
Butternut squash for breakfast? Yes! Usually butternut squash is a lunch or dinner accompaniment, but in this frittata, it works wonderfully. Serve it with a side salad of Hometown Harvest’s fall mix lettuce, and you have a quick and healthy brunch! Not to mention that all of the ingredients you need for this recipe are available from Hometown Harvest!
Not only is the flavor combination of sweet and savory a winning pair, but 1 cup of butternut squash also has more than your recommended daily amount of the vitamin A for a day, as well as half the vitamin C you need. Total win! Don’t be dissuaded by the tough skin; below is a step by step on how to turn a chunky vitamin-packed squash into bite sized cubes:
First, cut just above where the squash rounds out.
Then starting with the flat side down, slice down the sides. Take the rounded end, and slice it in half, then scoop out the seeds. Chop into ½ inch cubes.
Add the fresh herbs:
Add the eggs:
When the eggs are just starting to set around the edges (below), move it to the oven:
10-12 minutes later you will have this beauty:
Butternut Squash-Sage Frittata
1 butternut squash
2 Tbsp. fresh chives
1 Tbsp. chopped sage
1/4 c. crumbled goat cheese (optional)
1.) Preheat the oven to 375F.
2.) Prepare butternut squash according to instructions above. Then sauté in a large oven-proof non-stick pan over medium heat until tender.
3.) Add in chives and sage, then stir.
4.) Whisk 10 eggs in a bowl, then season with salt and pepper. Pour over squash mixture in the same sauté pan, then dot with goat cheese if using.
5.) When the eggs start to set around the edges, move the pan to the oven for 10-12 minutes until the eggs are set in the middle.
6.) Remove from the oven, slice, and enjoy!