This butternut squash frittata recipe pairs with spinach and goat cheese for a satisfying and delicious meal.
This fresh-tasting butternut squash frittata recipe is equally good with chopped Swiss chard or bok choy instead of the spinach.
Photo courtesy DK Publishing
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.
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.
2. Heat the oil and butter in a large non-stick frying pan. Add the onion and fry, stirring, for 3 minutes until softened and lightly golden. Add the squash and fry, stirring, for 2 minutes until tender but still holding its shape.
3. Scatter the spinach into the pan and cook, stirring, for 2 minutes to wilt. Boil rapidly for 1 to 2 minutes to drive off any liquid, stirring gently and spreading the spinach evenly into the squash. Add small spoonfuls or pieces of the goat cheese and sun-dried tomatoes. Sprinkle with Parmesan, dust with nutmeg, and scatter the tarragon over.
4. Season the beaten eggs with a little salt and plenty of pepper. Pour into the pan and cook, lifting and stirring, until beginning to set. Cover the pan and cook gently for about 5 minutes until the eggs are almost set and the base is golden.
5. Meanwhile, preheat the broiler. When the eggs are nearly set, put the pan under the broiler for about 3 minutes to finish setting—the frittata should only just be starting to brown so that all the colors remain vibrant. Remove from the broiler and leave to cool for at least 5 minutes. Serve warm or cold, cut into wedges. Serves 4
If adding meat, omit the goat cheese and scatter the blood sausage over the cooked vegetables at step 3.
Photographs and text reproduced by permission of DK, a division of Penguin Group (USA) from Vegetables Please: The More Vegetables, Less Meat Cookbook © 2013 by DK Publishing. All rights reserved.
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