Honeynut Squash Frittata

I developed this rich, tasty frittata to highlight the tender texture and sweet flesh of the Honeynut Squash  I grew from seed at a friend’s property.   This is a great way to explore the special flavor of this squash, and is an easy and fast main dish.

Honeynut Squash Frittata

Winter Squash are both amazingly beautiful and delicious.   Each variety has a different taste and texture to offer.  Some are moist and sweet, others dry and complex.  Explore different winter squashes this season — and you will be rewarded with great flavor and excellent nutrition.

Dark tan skinned Honeynut squash, with other winter squashes.

For the Frittata in this recipe, I added red beet greens and onion for savory notes, and gruyere cheese for nutty richness.  Feel free to substitute red or white chard for the beet greens in this recipe.

eggs, chopped beet greens, onion, and gruyere cheese

I love using my large well seasoned cast iron ban for this frittata, as it has very even heat, and goes effortlessly from stove top to oven.  Cooking the squash cubes before adding to the dish makes this a fast recipe.

Sautéing the onion and greens before adding cooked cubed squash and egg/cheese mixture
just after adding the egg/cheese mixture to the sautéed greens

Serve this frittata warm with a crisp green salad for a delicious meal.  Enjoy!

Honeynut Squash Frittata
(serves 4 -6)

Honeynut squash, peeled, seeded and cubed – 3 cups squash cubes
1 bunch chard or beet greens, washed and chopped
1 small onion, peeled & minced
3 TB olive oil
6 large eggs
6 oz gruyere cheese, grated
1 tsp sea salt, fine
1/2 cup milk or 1/2 & 1/2
1/4 tsp ground nutmeg
1/2 tsp ground black pepper

Heat oven to 400 degrees.

Steam or microwave the honeynut squash cubes until just tender.  Set aside.

Crack eggs into a medium mixing bowl.  Add salt, pepper, and nutmeg and whisk until combined.  Add grated cheese and milk to the eggs.  Set aside.

Heat a large cast iron pan on medium heat until hot.  Add oil, onion, and chopped greens.  Sauté until tender.  Add the squash on top of the sautéed greens, then pour on the egg/milk/cheese mixture.  No need to stir, just make sure there aren’t any areas of vegetables that aren’t covered by the egg/cheese mixture.  Allow the frittata to sit on the flame for two more minutes, then transfer the pan to the oven.

Bake until the frittata is set, and the top is golden brown.  Remove from heat, rest for 5 minutes in the pan, then invert frittata onto a plate.  If desired, flip the frittata right side up for a more attractive appearance on the table.  Cool until warm, then slice and serve.

One Comment Add yours

  1. MaryD says:

    Penny…My mouth is watering! Love all your recipes!

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