You know what feels pretty dang frittata’d right now? Me.
I’m not throwing a pity party (as my mom would say), because I’m not feeling sorry for myself. I promise! But I am feeling a little fried, tired, stressed. It’s just the facts. It’s just the midterm-exam-season facts. Nearly all of my friends are in a similar state. We got the blues.
But by the time you’re reading this, I’ll probably be writing my last midterm exam! I’ll be thrilled. After today, I’ll be able to catch up a little. Get some errands done. Do some readings I’ve missed. Do a project for the magazine that I’ve been putting off. And perhaps make some more recipes as delicious as this one!
For Thanksgiving dinner this year, my dear mother made a very similar (though probably prettier, and tastier) frittata to this one, which was a hit! Well, a relative hit, because the vegetarian option just can’t ever really compete with the turkey option. I for one, however, adored it, and vowed to make it for school lunches as soon as I got back to Montreal. It was two weeks until I finally got my act together, but hey – it didn’t disappoint!
It’s inspired by Joy the Baker’s baked potato frittata – the number of eggs and baking time are the same. Let me tell you, both times I’ve had it, it’s come out wonderfully, peeling itself away from the edges of the baking dish and being done exactly when the recipe says it should be. We swapped out some of the ingredients though, and I’m sure you could put absolutely anything you’d like in it.
- the neck of a butternut squash, peeled and cut into cubes
- 1/2 a large onion (I sliced mine, but you could also dice!)
- 7 eggs
- 2 tbsp heavy cream
- Salt, pepper and spices, to taste (I used thyme, oregano and basil in mine)
Preheat the oven to 400. Toss the cubes of butternut squash in oil, salt, pepper and the spices of your choice (I used garlic powder). Note: I baked the round bottom part of the squash at the same time as the cubes, de-seeded, sliced into wedges and seasoned in the same way. I didn’t use those parts in the frittata, but ate them as a delicious snack!
Bake the squash for about 20-30 minutes, checking and turning the pieces if necessary until they are soft.
Meanwhile, cook the onions at medium-lowheat in a frying pan in a little oil until they are very soft, about 15 minutes.
Beat the eggs together, add the cream and the spices of your choosing.
Put the squash and onions in the bottom of your pan (I used an 8×8 baking pan, greased) and pour the egg mixture over top. Mix slightly to make sure everything is evenly distributed.
Cover with foil and bake for 30 minutes at 400, then remove the foil and cook for 10 minutes more.
The flavours are so autumnal, I loved every bite. I always forget how much I love butternut squash until I have it again after a (much-too-long) hiatus. Plus this is a great lunch to pack for school or work. Delicious, nutritious, it’s all good.