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.
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.