A week ago, I tried a recipe that was like eating a rainbow of veggies in the most delicious manner. It was a great use of a plethora of leftovers I had as well - talk about satisfying two meal must-do's with one dish.
Butternut Squash, Kale and Sausage Frittata
Adapted from Williams Sonoma Kitchen
- about 1/2 lb. butternut squash slices, (seed, peel and cut squash crosswise
into 1/4-inch slices or buy pre-chopped squash and cut into the size you desire)
- 2 Tbs. olive oil
- Kosher salt and freshly ground pepper, to taste
- 6 eggs
- 1 tsp. chopped fresh sage, plus more for garnish
- 1 tsp. dried parsley (1 Tbs. chopped fresh flat-leaf parsley can also be used, but that unless you have some in your refrigerator, buying a whole bunch for 1 Tbs. is unnecessary)
- 1/2 cup (2 oz.) finely grated pecorino romano cheese
- 1/4 lb. bulk mild Italian sausage
- 1/2 small yellow onion, diced
- 5 kale leaves, stemmed and cut into 1-inch
- 1/4 cup (2 oz.) ricotta cheese
Preheat an oven to 425ºF. Line a baking sheet with aluminum foil.
In a bowl, toss the squash with 3/4 Tbs. of the olive oil and season with salt and pepper. Transfer to the prepared baking sheet. Roast until the squash is tender, 20 to 30 minutes. Adjust your baking time according to how you sliced your squash. Thinner slices will be fork-tender quicker and will burn if left unattended.
In a large bowl, whisk together the eggs, salt and pepper. Fold in the 1 tsp. sage, the 1 tsp. parsley and the pecorino romano.
In a 9" oven-safe skillet over medium-high heat, warm 1/2 Tbs. olive oil. Add the sausage and cook, breaking up the large pieces, until well browned, about 8 minutes. Drain on paper towels.
In the same pan over medium heat, warm 3/4 Tbs. of the olive oil. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the kale and cook, stirring occasionally, until wilted, 2 to 3 minutes. Season with salt and pepper. Add the squash and sausage to the pan.
Add the egg mixture to the pan, stirring to evenly distribute the vegetables. Cook until the edges of the frittata are golden and the center is beginning to set, 2 to 5 minutes.
Dollop the top of the frittata with the ricotta cheese. Move skillet into the oven (still at 425ºF from roasting the butternut squash) until the eggs are set.
Remove frittata from oven and let rest for 5 minutes. Cut into slices and serve. Serves 4.