Squash R Us

I’ve been looking for some recipes to change up the Thanksgiving line-up this year.  Casseroles are so easy to make ahead and to transport.  I found this recipe from Epicurious and I think I’ll try it out.  Let me know what you think! xoxox


Photo by William Meppem



Roasted Pumpkin, Marjoram, and Blue Cheese Frittata
Donna Hay October 2017 Basics to Brilliance

Yield4 servings
300g (10.5 oz) butternut squash, peeled and cut into 3/4-inch cubes
1 tablespoon plus 1 teaspoon extra virgin olive oil, divided
Sea salt and cracked black pepper
6 eggs
1 cup (250ml) half-and-half
1/3 cup (25g) finely grated Parmesan, plus more to serve
20g (1/2 teaspoon) unsalted butter
1/2 cup marjoram leaves
1/2 cup (60g) grated cheddar
100g (3 1/2 oz) blue cheese, crumbled

Preheat oven to 200°C (400°F). Place the pumpkin in a bowl and add 1 tablespoon oil, salt and pepper. Toss to combine and transfer to a lightly greased oven tray lined with non-stick baking paper. Roast for 12–15 minutes or until golden.
Meanwhile, place the eggs, half-and-half, Parmesan, salt, and pepper in a large bowl and whisk to combine.
Heat a 22cm (8-inch) ovenproof non-stick frying pan over low heat. Add the remaining oil and the butter and swirl to cover base and edges of the pan. Add the egg mixture and cook for 5 minutes or until the edges begin to set. Top with the pumpkin, marjoram, cheddar and blue cheese and cook for a further 15 minutes. Transfer to the oven and bake for 8–10 minutes or until the frittata is just set. Sprinkle with Parmesan and slice to serve.

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