Butternut Squash Frittata Recipe 45 Recipes

PAN-ROASTED BUTTERNUT SQUASH AND TALEGGIO FRITTATA

Pan-Roasted Butternut Squash and Taleggio Frittata image

Tender butternut squash cubes and mild Taleggio cheese are the main ingredients in this Italian-style omelet that?s finished under the broiler.

Provided by Food Network Kitchen

Time 45m

Yield 6-8

Number Of Ingredients 9

Ingredients

1/4 cup heavy cream
12 large eggs
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 small yellow onion, cut into 1/2-inch dice (about 1 cup)
1 small butternut squash (about 2 pounds), cut into 1/2-inch dice (about 3 cups)
2 teaspoons chopped sage
6 ounces Taleggio cheese, cut into 1/2-inch pieces

Steps:

Heat the broiler.
Whisk the cream, eggs and some salt and pepper in a large bowl.
Heat the butter and oil in a 10-inch nonstick ovenproof saute pan over high heat. Add the onions, squash and sage and saute until lightly browned and tender, about 8 minutes. Reduce the heat to medium and wait 2 minutes to allow the pan to come down to temperature. Pour the egg mixture over the squash and onions and cook until the eggs start to set, about 2 minutes. Sprinkle with the cheese and continue to cook until the frittata is almost set but the top is still runny, about 4 minutes.
Place the frittata under the broiler and broil until the top is golden brown, about 3 minutes. Let stand for 5 minutes. Using a rubber spatula, loosen the frittata from the pan and invert it onto a plate. Cut into wedges and serve.

BUTTERNUT SQUASH FRITTATA

Butternut Squash Frittata image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 cups cubed butternut squash (about 1 pound)
Kosher salt and freshly ground pepper
7 large eggs
5 tablespoons extra-virgin olive oil
1 4-ounce link fully cooked (not dried) chorizo or andouille sausage, diced
1 red or yellow bell pepper, chopped
2 cloves garlic, chopped
2 bunches scallions, chopped
1 5-ounce package baby arugula (about 8 cups)
Juice of 1/2 lemon

Steps:

Position a rack in the upper third of the oven; preheat to 400 degrees F. Put the squash in a large microwave-safe bowl with 1/4 cup water; season with salt and pepper. Cover with plastic wrap and pierce a few times with a knife to vent; microwave until tender, 8 minutes. Drain and pat dry. Whisk the eggs and 1/4 cup water in another large bowl until frothy.
Heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add the chorizo and cook, stirring, until it just starts browning, 3 minutes. Add the squash, bell pepper and garlic. Cook, stirring occasionally, until the pepper is tender and the squash starts browning, 5 minutes. Stir in the scallions and cook 1 minute. Transfer to the bowl with the eggs using a slotted spoon; stir.
Wipe out the skillet. Coat the bottom with 2 tablespoons olive oil and heat over medium heat. Add the egg mixture and spread in an even layer. Cook until the edges are golden, 5 minutes. Transfer the skillet to the oven and bake until just set in the center, 12 to 15 minutes.
Toss the arugula with the remaining 1 tablespoon olive oil and the lemon juice; season with salt and pepper. Loosen the edge of the frittata and unmold onto a plate; cut into wedges. Serve with the salad.

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