Embrace the changing seasons and make a delicious Winter Squash Frittata with sage and parmesan for a fabulous weekend breakfast.
Peanut butter and jelly.
Coffee and chocolate.
Squash and Sage.
All things that were put in this Earth and were destined to be paired together.
I had several of these carnival squashes in my CSA box this year. If you’ve never had one, the flesh is creamy and sweet. Very similar to that of a butternut. I have been craving a squash frittata. So much so that I went out and bought a 10″ cast iron skillet. You see, the only oven save pans I have are a large skillet that has to be 14″ wide and an 8 quart stock pot. In reality, I just wanted an excuse to buy another pan.
Now you can take all the parmesan and mix it into the egg mixture prior to cooking, however I like to throw on top to give me a chewy toasted cheese on top. I can’t begin to tell you how much I hate raw fresh sage, but the second you fry it up in some butter and pair with with squash, I can’t get enough!
Winter Squash and Goat Cheese Frittata
- 2 cups winter squash cubed (butternut or carnival)
- 2 cloves garlic
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 cup onion diced (about half of a large onion)
- 8 large fresh sage leaves sliced into thin ribbons
- 6 whole eggs
- 3 tablespoons heavy whipping cream
- 1/2 cup shredded parmesan
- 3 ounces goat cheese
Peel squash and remove seeds. Chop into small cubes. If squash is difficult to peel, place entire squash in 400 degree F oven for at least 15 minutes to soften it, then peel, seed and chop.
In a small bowl, toss cubed squash with whole garlic cloves and olive oil. Toss to coat. Spread in a single layer on a baking sheet and roast in a 400 degree F oven for 45 minutes, or until tender, stirring once to help promote even cooking. Remove from oven and set aside.
In 10 inch oven safe skillet, melt butter until bubbly over medium heat, swirling pan. Add sage and onion and cook until soft and fragrant, about 5 minutes.
Meanwhile, in a separate bowl, whisk together eggs and heavy cream. Stir in parmesan cheese.
Add roasted squash to the pan. Add roasted garlic, smashing and separated into smaller bits. Pour egg mixture over squash. Add small bits of goat cheese until it is all used.
Set oven to broil high.
Using a spatula, gently lift edges of egg mixture to allow uncooked egg to flow to the surface of the pan. Continue working around the edge of the pan until most of the frittata has set.
When mixture has just about set, place in oven just until the top is golden brown, about 2-5 minutes.
Slice and serve immediately.