Butternut Frittata

Serves: 8

Source: Bonnie Stern: The Best of HeartSmart Cooking

Serves: 8
Source: Bonnie Stern: The Best of HeartSmart Cooking

Ingredients:

  • 2 lb (1 kg) peeled butternut or buttercup squash
  • 1 tbsp chopped fresh rosemary, or 1/2 tsp dried, divided
  • 1 tbsp chopped fresh thyme, or 1/2 tsp dried, divided
  • 1 1/2 cups (375 mL) crumbled soft unripened goat cheese or grated light Cheddar cheese
  • 6 eggs
  • 1/4 cup water
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Pinch ground nutmeg

Instructions:

  1. Cut squash into 1-inch chunks (you should have about 4 cups). Sprinkle with half the rosemary and thyme. Spread on a baking sheet lined with parchment paper and roast in a preheated 400°F oven for about 30 minutes, or until lightly browned and tender. Cool.
  2. Place squash in a lightly oiled 9-inch (2.5 L) square baking dish. Sprinkle cheese over top.
  3. Beat eggs with water, salt, pepper, remaining rosemary and thyme, and nutmeg. Pour over squash.
  4. Place dish on a baking sheet and bake in a preheated 350° oven for 30 to 35 minutes, or until centre is just firm. Cool for 10 minutes before serving.