Accidental Homesteader

We got two delicata squashes in our box this week. I did a bit of research, and a lot of the recipes seemed to involve roasting and pork products. There was a frittata that looked pretty good, so I decided to make a squash/Italian sausage frittata.

I started off with the squash. I diced it into medium small pieces.

Then I browned the sausage until it just started getting crispy.

While that was going, I started the eggs. Aren’t they pretty and yellow?

Then I pan roasted the squash until it got some color.

Put all of that in a pan. Ordinarily I’d use the cast iron, but there was too much, so a Dutch oven will do. On top of all of it, I put on shredded Parmesan cheese.

Baked it at 375 for 20 minutes.

Review, not my finest. Too much not-egg in the mixture, and should raise the temp a bit. Get a little more color on the top, and firm up the eggs a bit.

Squash and Sausage Frittata

• Delicata squash
• Italian sausage
• 8 eggs
• Parmesan cheese
• Herbs that you like
• Salt and pepper to taste

Preheat oven to 400. Dice squash. Brown sausage until just crispy. Remove sausage. Roast squash in the pork fat. While roasting, beat 8 eggs, and add seasoning. Return sausage to pan and add egg mixture. Sprinkle generous amount of cheese on top.

Bake 25 minutes, or until egg is set.