Frittatas are an excellent choice for dinner because they are usually low-cost (this one comes to about $12) and you can really pack them full of vegetables. This gorgeous, vibrant Butternut Squash Frittata is no exception. The squash lends such a beautiful sweetness to balance the saltiness of just a bit of andouille sausage (or dried chorizo, if you prefer). Bell pepper, scallions, and peppery arugula bring even more color, and therefore, more vitamins to the table. The next time you’re on the hunt for a filling meal that feels light, give this impressive frittata a try.
Tips (unsponsored): To save yourself a little prep time, you can buy pre-packaged cubes of squash and then cut those smaller. We find ours at Trader Joe’s. We also like the baby arugula we find at Trader Joe’s.
As you prepare and enjoy this meal together with your family, teach them a few things about the vegetables they will be eating:
- Arugula provides your body with folic acid, which helps it make healthy new cells.
- Butternut squash contains lutein, which helps you have good vision.
- Scallions help your blood vessels stay healthy.
Fritattas are pretty Italian, so let’s learn a few things about Italy and it’s people:
- Children usually live at home till they get married, sometimes through their 30’s.
- Christopher Columbus was Italian.
- Italy is mostly hilly and mountainous.
Adapted slightly from: Butternut Squash Frittata
- 4 cups cubed butternut squash (about 1 pound)
- Kosher salt and freshly ground pepper
- 7 large eggs
- 5 tablespoons extra-virgin olive oil
- 1 4 -ounce link fully cooked (not dried) chorizo or andouille sausage, diced
- 1 red or yellow bell pepper, chopped
- 2 cloves garlic, chopped
- 2 bunches scallions, chopped
- 1 5 -ounce package baby arugula (about 8 cups)
- Juice of ½ lemon
- 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 ¼ 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 ¼ 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, 5-7 minutes. Stir in the scallions and cook 1 minute. Transfer to the bowl with the eggs using a slotted spoon; add 1 tsp. kosher salt and 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, about 12 minutes. NOTE: Do not over-bake! Check for doneness by removing the frittata from the oven (using an oven mitt). The glare from your oven light may make the frittata appear glossy and underdone when it is actually done.
- 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.
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