| Portions | Prep Time | Cook Time |
|---|---|---|
| 4 | 10 minutes | 15 minutes |
Ingredients
For the Squash
- 1 tbsp oil (vegetable or olive)
- 1 small butternut squash
- 1 tsp garlic powder (or freshly grated garlic)
- 1/2 tsp fine sea salt
- Cracked black pepper
For the Egg Mix
- 6 eggs, beaten
- 1/4 cup milk (any % is fine)
- 1/2 tsp fine sea salt
- 1/8 tsp cracked black pepper
- 4-6 large sage leaves, finely diced
Directions
- Cook the squash: Preheat oven to 375 F. Line a 10 inch round baking dish or 9x13 casserole dish with parchment. Peel squash (I have a very cool method for peeling squash that I could demo but that’s up to you!). Cut squash in half where the long side of squash meets the round part that is containing seeds. Set round part aside to use for another recipe! Cut the long part in half lengthwise. Cut each half into about ¼ inch thick half circle shaped pieces. Add to a large bowl with oil, garlic powder, sea salt, cracked pepper. Toss to coat. Transfer to parchment lined dish, they should be flat in one even layer, if they are overlapping a little bit that is ok! You may not need all the slivers, set extra squash aside to use for another recipe. Roast squash in preheated oven for 15 minutes, or until soft and just beginning to brown on the edges.
- Make the egg mix: In a large bowl, add all egg mix ingredients EXCEPT sage. Whisk to combine OR you can add to a blender to mix it even faster.
- Form and bake frittata: Once squash is cooked, remove from oven and pour egg mix overtop. Sprinkle evenly with chopped sage. Optional: add your favourite cheese such as goat cheese! Bake in oven for 10 minutes, or until egg mix is solid and cooked through. Lift parchment to transfer to a cutting board. Slice and serve hot!