Butternut Squash Frittata Recipe with Spinach and Goat Cheese

This butternut squash frittata recipe pairs with spinach and goat cheese for a satisfying and delicious meal.


| January 2014


Vegetarians, meat-lovers and anyone seeking to add more vegetables to their diet will find inspiration in this vegetable-centric cookbook. Vegetables Please (DK Publishing, 2013), by Carolyn Humphries, gives a fresh look into vegetarian cooking. But have no fear omnivores; there are optional meat suggestions for every recipe, too. In this excerpt, from the section “Tortillas, Frittatas, and Omelets,” learn how to prepare an easy butternut squash frittata recipe.

This fresh-tasting frittata is equally good with chopped Swiss chard or bok choy instead of the spinach. Cottage cheese can replace the soft goat cheese, too.

Butternut Squash Frittata Recipe

Preparation: 20 minutes
To cook: 20 minutes

• 1 small butternut squash (about 1 pound 2 ounces/500 grams), halved, peeled, seeded, and diced
• 2 tablespoons olive oil
• Knob of butter
• 1 small onion, chopped
• 7 ounces (200 grams) spinach
• 4 1/2 ounces (125 grams) soft goat cheese
• 4 pieces of sun-dried tomatoes in oil, drained and cut into small pieces
• 2 tablespoons grated Parmesan cheese
• Grated nutmeg
• 2 tablespoons chopped tarragon
• 6 large eggs, beaten
• Salt and freshly ground black pepper



Optional meat: 3 1/2 ounces (100 grams) blood sausage, diced

1. Blanch the squash in boiling water for 2 to 4 minutes to soften slightly. Drain thoroughly.







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