If you hadn’t noticed, Adam and I tend to cook from the same cookbooks over and over again. You’d think we only owned 2 or 3. But really, we have two shelves in our kitchen dedicated cookbooks, many of which we rarely crack open.
This week, however, we have vowed to try a few new recipes. And as a result, today we found something new we’ll definitely make again: A Butternut Squash Frittata. A pretty simple dish without too many ingredients, but it packed a real flavour punch, and though it took over an hour to make, it was mostly hands off and very easy.
Courtesy of Bonnie Stern’s Heart Smart
Makes 8 (small) servings
- 2lb butternut sqaush
- 1 tbsp chopped fresh rosemary (or 1/2 tsp dried)
- 1 tbsp chopped fresh thyme (or 1/2 tsp dried)
- 1.5 cups soft goat cheese or grated light cheddar cheese (we had neither and used mozzarella… which worked nicely)
- 6 eggs
- 1/4 cup water
- 1/2 tsp salt
- 1/4 tsp pepper
- pinch nutmeg
- Cut squash into 1 inch chunks, spread onto a baking sheet, and sprinkle with half of the rosemary and thyme. Roast at 400° for about 30 minutes, or until lightly browned and tender.
- Transfer squash to a 9inch square baking dish. Sprinkle cheese over top.
- Beat eggs with water, salt, pepper, remaining rosemary and thyme and nutmeg. Pour over squash and cheese.
- Bake at 350°F for 30-35 minutes, or until centre is firm. Cool for 10 minutes before serving.
You’d think it would be really really simple and not so tasty, right? Totally wrong. Lovely flavours and not bland at all. I imagine it would be heavenly had we had goat cheese, but the mozzarella worked well anyway.