Winter Squash Frittata Food

BUTTERNUT SQUASH FRITTATA

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.

WINTER SQUASH FRITTATA RECIPE

Steps:

• Combine both oils in a measuring glass. Whisk egg yolk and garlic in a small bowl. Whisk in 1 tsp. water, then, whisking constantly, add oils, drop by drop at first (do not add too quickly). Whisk until oil is incorporated and aioli holds its shape. Stir in lemon juice; season with salt.
• Preheat oven to 300°F. Cut squash in half lengthwise; scoop out seeds (peel if using butternut). Slice crosswise 1/4" thick. Toss squash with 2 Tbsp. oil on a parchment-lined baking sheet and arrange in a single layer. Bake until tender (don't let them take on any color), 18-20 minutes. Remove from oven; leave oven on.
• Meanwhile, combine saffron and 1 Tbsp. hot water in a small bowl. Let sit 1 minute. Whisk saffron and soaking liquid, eggs, and tarragon in a large bowl.
• Heat remaining 1/4 cup oil in an ovenproof 10" nonstick skillet over medium. Cook onion, stirring occasionally, until softened (don't let them take on any color), 10-12 minutes. Add kale and cook, stirring, until beginning to wilt, about 5 minutes. Add reserved squash and toss.
• Whisk salt into egg mixture; pour into skillet. Cook, stirring often with a rubber spatula and occasionally pushing away from skillet sides to shape and compress, until beginning to set and turn golden brown on the bottom, about 5 minutes. Press down on frittata to flatten. Transfer to oven; bake 20 minutes. Slide frittata onto a platter and serve with aioli.

SPAGHETTI SQUASH FRITTATA

Steps:

• Preheat oven to ~375.
• Heat oil in cast iron skillet (or a different oven-proof skillet) over medium heat.
• Add onion and garlic and saute 3-4 minutes until just starting to brown.
• Add zucchini, saute for 1-2 minutes.
• Add spaghetti squash, artichokes (optional), salt, and pepper; saute a 4-6 minutes more, stirring occasionally.
• Spread mixture evenly in pan.
• Add broth or water to eggs, mix, and pour over top of mix.
• Swirl the pan around to get the egg into every nook & cranny.
• Turn heat down a tish and cook until bottom of egg is set.
• Top mixture with shredded cheese and place into oven until cheese is melted (~5 min).
• Switch oven to broil and broil until cheese is golden brown.
• Remove and cool for ~10 minute.
• Cut, serve, and enjoy!

YELLOW SQUASH FRITTATA

Steps:

• Slice squash into equal sized rounds. You can cut a bigger squash in half instead of using the small ones, if you want to.
• Saute squash in butter until tender-crisp.
• Beat eggs with the grated cheese, Italian seasoning, salt and pepper.
• Pour egg mixture over squash.
• Cook until eggs are cooked and puffy.