Butternut Squash, Power Greens & Red Onion Frittata

Butternut Squash, Power Greens & Red Onion Frittata

Perfect for two, this frittata is full of the good stuff: butternut squash, power greens, red onion and feta.

Selfishly, this breakfast is a mash up of things I love. For one, frittatas are pretty much my favorite breakfast. And winter squash is one of my all-time favorite crops. But also, it's easy to make, delicious, and good for you too! Something others will love as much as I do, especially if you're into eggs for breakfast. Frittatas are a go-to weekday breakfast for me because I can whip them up before heading out the door to work. If I need to, I place two slices into a pyrex and eat it when I get to the office, but usually that isn't necessary, and I enjoy my breakfast with a latte and an overdose of blog to-dos. 

Butternut Squash, Power Greens & Red Onion Frittata
Butternut Squash, Power Greens & Red Onion Frittata

Once you've made a few frittatas, you're pretty much set for life. Start with a recipe, but after a few successful bakes, let your creativity loose. This Butternut Squash, Power Greens & Red Onion Frittata is perfect for serving 2 people (or 4 along with a side of fruit and yogurt), but you can make big batch frittatas too. If you're serving a crowd, try this Broccoli & Pepper Jack Frittata.

Have a few frittatas under your belt? Good. Now wing it. This blog is all about helping you eat well, and making a frittata when the kitchen seems to be empty is one breakfast trick I always keep up my sleeve. 

How To Make Any Type of Frittata: 

Note that the recipe for this exact frittata is below, so keep scrolling if you want a little more guidance!

  • Start with an oven-safe skillet (the oven-safe part is important!). Heat 1 teaspoon of oil in the skillet until it glistens.

  • Add vegetables. Let's say 1 to 2 cups of sliced veggies. Anything you like -- potatoes, broccoli, spinach, zucchini, etc. Sauté, stirring occasionally, until veggies are tender.

  • In a medium bowl, combine 4 eggs, salt, and pepper. I like to add a splash (just a splash) of milk but this is optional. Whisk until frothy.

  • Pour egg mixture into skillet. Sprinkle a bit of shredded cheese on top. Just a single layer.

  • Place skillet in oven, and turn broiler to high. Keep an eye on the frittata - it will get puffed up, and start to turn golden. Remove from oven and allow to cool for 5 minutes. Eggs should be set. Slice and serve. (Note: for a large frittata for a crowd, you'll need more time in the oven at a lower temperature to get it cooked through. Try this Denver Omelette Casserole which is basically a glorified frittata).

Butternut Squash, Power Greens & Red Onion Frittata

Butternut Squash, Power Greens & Red Onion Frittata

Published February 27, 2018 by
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Serves: 2   |    Total Time: 25 minutes



Ingredients:

  • 1 tablespoon butter
  • 1/2 red onion, diced
  • 1 cup diced butternut squash (peeled and seeds removed)
  • 1 clove garlic, minced
  • 1 cup power greens, packed
  • 4 eggs
  • 1/4 cup milk of choice
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup feta cheese crumbles

Directions:

  1. Heat butter in an oven-safe 8-inch skillet until melted. Add red onion to the skillet, and sauté for 3 minutes, stirring occasionally. Add diced butternut squash and cook for 10 more minutes, stirring every minute or so to ensure even cooking.
  2. Add garlic and greens to the pan, and cook for about 3 minutes. After 3 minutes, greens should be wilted, and butternut squash should be tender all the way through.
  3. In a medium sized mixing bowl, combine eggs, milk, salt and pepper. Whisk until bright yellow and frothy.
  4. Pour egg mixture into skillet, using a spatula to ensure the squash and greens are evenly distributed. Then, sprinkle feta over top.
  5. Turn oven to high on the “Broil” setting with rack in the top position. Place skillet in oven, uncovered, and bake for about 7-minutes. Watch closely in this step, as some broilers may run hotter than others. You are looking for the top to be puffed up and golden, but not brown. Remove from oven and allow to cool for about 3 minutes before slicing and serving. Egg should be set through (if it is not, leave it until the broiler a few more minutes).

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Grain-Free Butternut Squash Pie with Pecan-Crumble Crust

Grain-Free Butternut Squash Pie with Pecan-Crumble Crust

There are too many good recipes to share with you all this month! I usually only post two recipes a week, but this month I just couldn't get everything to fit into that schedule. My options were to ditch a recipe or publish an extra, and well, the answer was clear once we had a bite of this butternut squash pie with pecan crumble crust. 

My good friend had a butternut squash pie making craze last year, and while he seems to now be over that caramelly, cinnamon-y flavor, I'm still stuck on it. 

What I needed though, to really make the ultimate butternut squash pie, was an alternate crust. I've always been partial to graham cracker crusts (the kind you find on many cheesecakes) but wanted to keep this recipe from-scratch and grain-free.

Grain-Free Butternut Squash Pie with Pecan-Crumble Crust

Pondering this crust dilemma brought me to pecans. It wasn't sure pecans would work in place of graham crackers, but I had a hunch. I was nervous about it, putting the pie into the oven. A few friends stopped by and I explained to them it was just an experiment and could go terribly wrong. 

Out of the oven it came and I was, even then, a little nervous. I took pictures, serving everyone else, and then grabbed the last piece for myself, topping it with an oversized dollop of whipped cream.

Grain-Free Butternut Squash Pie with Pecan-Crumble Crust

It was my butternut-pie-making-friend who said it first: a crust made of pecans is like a butternut pie inside of a pecan pie. A custardy filling nestled inside a crunchy, sweet, nutty shell. 

He was right: it was a butternut squash pie inside of a pecan pie. The butter and sugar caramelized in the oven while the pecans toasted, making something so delicious it stole the show, even from the pie filling itself. 

In this pie, crust is no longer just a vehicle for transporting filling. It's a part of the experience, as must as every other ingredient. 

Grain-Free Butternut Squash Pie with Pecan-Crumble Crust

Grain-Free Butternut Squash Pie with Pecan-Crumble Crust

Published December 15, 2017 by
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Serves: 8   |    Total Time: 1 hour 15 minutes



Ingredients:


    For the crust:
  • 2 cups pecans 
  • 1/3 cup packed light brown sugar or coconut sugar
  • 4 tablespoons butter, melted
  • 1/2 teaspoon ground cinnamon 

  • For the filling:
  • 10 ounces frozen cubed butternut squash, thawed
  • 1/4 cup packed light brown sugar or coconut sugar
  • 1/4 cup wildflower honey
  • 2/3 cup half-and-half 
  • 1-1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt 
  • 3 eggs
  • 1 tablespoon butter, melted 
  • 1 teaspoon vanilla extract 

  • To serve:
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract

Directions:

  1. Preheat oven to 350°F, and grease an 9-inch ceramic or glass pie pan .
  2. Put pecans in a food processor and pulse to grind them into a fine crumb. Scrape sides frequently to ensure even chopping. Few larger chunks should remain (several are ok but for the most part you are looking for an even, fine crumb). Scrape pecan crumbs into a bowl, and add sugar and melted butter. Use a spatula to stir until everything is combined and crumb should stick together when squeezed between two fingers. Now, press crumb mixture into prepared pie pan, working it up the sides and into an even layer along the bottom to form a crust. Tip: use the flat bottom of a glass to make a smooth bottom. Make sure there are no gaps or cracks, and then set aside.
  3. In a blender, combine: thawed butternut squash, sugar, honey, half-and-half, cinnamon, nutmeg, ginger, salt, eggs, melted butter, and vanilla. Puree until completely smooth, scraping sides down as needed. Then, allow mixture to rest for 5 minutes so any air bubbles have time to float to the top.
  4. Pour butternut mixture into prepared pie shell, filling it until almost—but not quite- full (shoot for 90-95% full). Place in oven and bake for 45-55 minutes, until custard filling jiggles slightly in the middle but not at the edges. Turn heat off, and allow pie to cook in oven with the door open for 10-15 minutes. This super slow cooling method will prevent the custard filling from cracking.
  5. While the pie cools, make the whipped cream. Add heavy cream to a bowl and whip with an electric mixture until it beings to hold peaks. Add vanilla, and beat 30 more seconds.
  6. Serve pie with dollops of whipped cream (ice cream would be good as well!).

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Butternut Squash & Kale Caesar Salad

Butternut Squash & Kale Caesar Salad

26 shows up in the middle of coffee one morning and hands you a freshly printed memo that reads: “You’re going to get old one day and die. You’re cool for now, but it will happen. You’re officially on notice. You won’t be young forever.” And then 26 struts out of your office, like an unconcerned dick, having nonchalantly just changed your entire perspective. - Jessica Blankenship

I tucked that quote away into my Evernote earlier this year. It didn't resonate with me in that moment, but my 26th birthday was around the corner so I packed it where I could find it just in case. For the first time in my life, I feel my age. 

By this I do not mean that I literally feel age in my body: while I have aches and pains I do not feel 26 years weighing in my knees. I am reminded of this when we climb and I drop from the top of a bouldering wall--my knees bend and pillow my fall without complaint. But I feel 26 in my mind. (Or debatably 25.5, if you want to split hairs). 

An old soul by nature, this is a new feeling. At sixteen I felt eighteen, and at eighteen the youngest friend I hung out with regularly with twenty-two. When twenty-three came I accidentally told someone I was twenty-five (an earnest mistake). This has been a life long theme.

But twenty-six arrived last month without much warning. Twenty-six? I'm not twenty-six, am I? Twenty-six. It's not old. But my years have, perhaps, finally caught up with my soul. It's gone both ways I believe: the years have grown shorter all the while my heart has grown younger, freer, looser. 

But, enough about me and onto today’s creative creation:

Butternut Squash & Kale Caesar Salad

Butternut Squash & Kale Caesar Salad

This salad is designed for the months when farmers markets are less plentiful, and the sun stays behind the clouds. Butternut squash and dino kale are good all year long, and it uses both liberally. An when you're feeling like you need a pick me up, this salad will do the trick. 

It’s heathful and cheesy, at the SAME TIME. That’s why everyone loves caesar salad anyways, right? This caesar salad variation is EXTRA everything, because:

  • We’re using kale instead of romaine. Read: extra flavor, extra crunch, and yes — extra nutrients. Romain is mostly water 😉 (It’s also great, but I’m rooting for kale today)

  • Butternut squash cubes (roasted, golden) are swapped for croutons. I KNOW some people will think this is a tragedy, but I FREAKIN’ LOVE squash, and double love it when it’s roasted. And by making this simple swap you’ve made a salad that’s “clean,” gluten-free/grain-free, and seasonal. Win, win, win!

  • Homemade dressing. This is the extra mile that makes a difference when it comes to flavor. If you have store-bought dressing and are in a rush — go for it. But if you’re feel up for a few extra minutes, you will be rewarded by making your own dressing! Caesar dressing traditionally have sardines in it. Personally, I prefer a mellower flavor, so I use a dash of Worcestershire Sauce. It’s also way easier to keep on hand!

  • Parmesan!! You can’t make a caesar without this key ingredient. It goes into both the dressing and the salad.

Butternut Squash & Dinosaur Kale Caesar Salad

Published October 3, 2017 by
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Serves: 1-2   |    Total Time: 30 minutes



Ingredients:

    For the Salad:
  • 1 pound diced butternut squash (1-inch cubes)
  • 2 tablespoons avocado oil
  • 1/4 teaspoon plus 1/8 teaspoon salt, divided
  • 1/4 teaspoon ground black pepper
  • 1 bunch dinosaur (lacinato) kale, stems removed
  • 1 teaspoon olive oil
  • 1/8 teaspoon salt
  • 2 tablespoon finely grated parmesan

  • For the Dressing:
  • 2 tablespoons mayonnaise (I use this brand)
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon Worchestershire sauce
  • Juice 1/2 lemon
  • 1/8 teaspoon salt
  • 1/8-1/4 teaspoon ground black pepper (according to your tastes)
  • 2 tablespoons finely grated parmesan
  • 1 teaspoon minced garlic

Directions:

  1. Pre-heat oven to 450°F. Spread cubed butternut squash out on a sheet pan, and drizzle with avocado oil. Stir until each piece is until coated in oil. Sprinkle with 1/4 teaspoon salt and pepper. Place in oven, and bake for 20-25 minutes, until squash is golden on edges and tender through. Allow to cool 5 minutes.
  2. While the squash cooks, prep the kale and salad dressing. First, chop the kale into bite sized pieces and place in bowl. Drizzle with olive oil, and add 1/8 teaspoon salt. Then, rub the kale with your fingers until it is tender and bright green (This makes it easier to eat and digest the kale raw). Set bowl aside.
  3. Make the dressing: combine all ingredients for dressing, and whisk until creamy. Pour dressing over kale, and toss kale until evening coated in the dressing. Then, plate the kale on serving plates. Top with parmesan and roasted butternut squash. Serve.

Butternut & Kale Caesar Salad
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