Growing up, we had this running joke that my mom ate cold squash for breakfast. I don’t know exactly where it started, but my mom would re-heat leftover butternut squash puree and eat it for breakfast, and we all thought that was completely weird. Squash for breakfast? Who does that?
Well, me. That’s who. I eat squash for breakfast.
I’ve never had a problem with squash. I was one of the few (perhaps the only?) kid in my house who didn’t mind when it was part of the dinner menu. “Not minding” squash as a child has turned into craving and loving squash as an adult. Roasting squash and caramelizing squash have really changed my opinion about it. Michael (a squash hater) loves this Roasted Squash Soup, this Butternut Squash Pasta Sauce with Sausage Meatballs, and now enjoys this frittata too.
I’m telling you, roasting squash changes everything. Everything.
I roast a few pans of veggies throughout the week to eat with breakfast and lunch, and diced, roasted butternut squash has been getting me through this winter. I love the crisp, caramelized edges and the creamy centers. The flavor takes on a certain richness and, with nothing but a little olive oil and salt, completely changes the game. Butternut season is nearly over, but I wanted to share this recipe before it’s finished.
I love that this frittata is mostly about the goodies and less about the eggs. If you’re not an egg-bake person, you may still want to give this a try, since eggs are really just at play as a binder. The bites of roasted squash, the flavorful bite from the sausage, and the great contrast of the greens and onions make this a fabulous breakfast-for-dinner or make ahead meal you can enjoy throughout the week for breakfast or lunch. It’s a great balance of protein, fat, and carbs, and paired with a little fresh fruit or a salad makes a spectacular meal.
p.s. Still not convinced you could be a squash person? This recipe also works well with roasted sweet or white potatoes.Print