Fall Butternut Squash Frittata

I can’t tell you how frequently I walk through the produce section of the grocery store at this time of year, and I day dream of a table full of sweet and savory selections made with the various squash and gourds on display. I will admit, though, that I’m not very brave when it comes to cooking with gourds and squashes.

This dish may be a bit safe (in that butternut squash isn’t a difficult food with which to work), but it’s layers of flavor are complex and delicious. There’s the sweetness from the squash, the tang from the balsamic, and the earthy savoriness from the spinach. I’m so excited to share this creation with you, and I hope you enjoy it for a weekend brunch or make-ahead for weekly breakfasts!

Ingredients
1 1/2 C diced butternut squash
2 tsp extra virgin olive oil
1/2 tsp salt
1/4 tsp pepper
2 tsp ghee
1 medium onion, diced
1 Tbsp white balsamic vinegar
6 large eggs
1/8 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
1 packed C fresh baby spinach, diced

Method

Preheat the oven to 375° F. Toss the squash with olive oil, salt and pepper.

Roast squash for 15 minutes. After removing the squash from the oven, set aside to cool.

Meanwhile, melt the ghee over medium-high heat in a skillet. Sauté onion in the skillet for 6-8 minutes. Add balsamic vinegar and simmer for 2 minutes. Remove from the heat and set aside.

In a large bowl, whisk eggs, dried thyme, salt and pepper. Then stir in butternut squash, onion, and spinach.

Pour everything into a 9-inch pie pan. Bake for 35 minutes, until golden.

Serve immediately or cool and then divide into containers for grab-and-go breakfasts throughout the week.

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