Butternut Squash Frittata Recipes

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.

MINI BUTTERNUT SQUASH FRITTATAS

Steps:

• Heat oven to180C/160Cfan/gas 4. Lightly oil 12 holes of a muffin tin.
• Pull apart any squash spirals that are still stuck together and cut any long spirals of squash in half. Heat the oil in a frying pan over a medium heat then add the spiralized squash and red onion. Cook, stirring occasionally for 3 mins until the vegetables have softened slightly. Stir in the red chilli, fry for a further min then remove from the heat and allow to cool slightly.
• Beat the eggs in a large jug or bowl and season with salt and a generous grind of black pepper. Stir in the butternut squash mixture along with the thyme leaves and goat's cheese.
• Divide the mixture between each muffin tin, making sure each hole gets an equal amount of filling, then bake in the oven for 15-18 mins or until just set. Gently lift the fritattas out of the tin with a palette or cutlery knife.

BUTTERNUT SQUASH FRITTERS

Steps:

• Blot excess moisture from Green Giant Veggie Spirals® Butternut Squash with paper towel. Combine butternut squash, flour, Parmesan cheese, eggs, and sage in large bowl. Season with salt and pepper. Stir gently until mixture is just combined.
• Heat 1 tablespoon olive oil in large nonstick skillet over medium heat and cook 4 pancakes (use about 3 tablespoons mixture per pancake), turning once, until pancakes are golden brown, about 6 minutes. Repeat with additional oil and batter.
• Drain pancakes on paper towel-lined plate.
• Serve pancakes with plain Greek yogurt or sour cream, if desired.

ROASTED PUMPKIN, MARJORAM, AND BLUE CHEESE FRITTATA

Steps:

• Preheat oven to 200°C (400°F). Place the pumpkin in a bowl and add 1 tablespoon oil, salt and pepper. Toss to combine and transfer to a lightly greased oven tray lined with non-stick baking paper. Roast for 12-15 minutes or until golden.
• Meanwhile, place the eggs, half-and-half, Parmesan, salt, and pepper in a large bowl and whisk to combine.
• Heat a 22cm (8-inch) ovenproof non-stick frying pan over low heat. Add the remaining oil and the butter and swirl to cover base and edges of the pan. Add the egg mixture and cook for 5 minutes or until the edges begin to set. Top with the pumpkin, marjoram, cheddar and blue cheese and cook for a further 15 minutes. Transfer to the oven and bake for 8-10 minutes or until the frittata is just set. Sprinkle with Parmesan and slice to serve.