Roasted Butternut Squash Frittata
Updated: May 21
This casserole is the nexus of my lifelong passion for Mac and Cheese, love for roasted vegetables, mission for breakfast (even if it’s for dinner 🤣) and gratitude for exactly the right herb and spice.
This also has a WOW factor presentation, so get ready for amazement!
Choose a big baking dish, 9X13.
This will make 15 small servings, 12 if larger portions. Prepare the baking dish by coating the bottom and sides with olive oil and a sprinkle of kosher salt.
This is fabulous fresh from the oven, of course, but has the added charm of refrigerating nicely as a leftover.
It can be microwaved by the serving. Like anything with cheese that you are “rewarming”, choose a defrost setting so the cheese doesn’t “seize “.
You need 2-4 butternut squash depending on their size. You will just use the neck to make nice round medallions, so choose squash with long necks. Chop, roast and freeze the rest of the squash for a soup or pot pies at a later date.
Preheat the oven to 400° to roast the squash. Prepare cookie sheets with foil.
Peel and thinly slice the squash. In a large bowl , gently toss the squash medallions with olive oil, salt and pepper and a bit of nutmeg. Spread on the cookie sheet and roast for about 30 minutes.
Sometimes I roast the squash a day ahead of time. Sometimes I grate the cheese and cut the scallions a day ahead too, thus leaving nothing to do but to assemble and bake.
Reduce the oven temperature to 325°.
Grate 8 Oz smoked Gouda cheese and 8 Oz of sharp cheddar cheese. Chop a bunch of scallion including some of the green parts.
For the custard, crack 10 eggs into a large bowl and add a handful of water, then whisk like a warrior woman for a full minute. The ultimate awesomeness of the recipe depends on this whisk! C’mon, whisk it!!
Gently fold in the cheese, scallions, a dash of paprika if you like a bit of heat, and the roasted squash.
Pour the mixture into the casserole dish. Gently lay the squash medallions evenly. For the dramatic effect, crack 3 more eggs onto the top of the frittata. Use a knife to cut the egg whites outward into a starburst effect. Sprinkle the entire top with salt and freshly ground black pepper.
Ready to head to a 325° oven:
Do not be tempted to add a bread crumb topping to this. It needs no further adornment.
Bake, uncovered, for 40-45 minutes. The edges should be puffy and brown and the center should be firm, no jiggling.
Oooooo la la!
Remove from the oven and let rest 10-15 minutes before serving.
Just wait until you cut into it and see the layers of lusciousness. 🙌🙌🙌🙌🙌