Delicata squash is one of my favorite winter squashes. It stores well, tastes great and is beautiful too. Delicatas are a gorgeous pale cream color, with streaks of yellow and green running throughout it, while the flesh is vibrant orange and sweet and tender when roasted. What I love about delicata squash is that you don’t have to peel it, thanks to its delicate, thin skin. Simply halve the squash, scoop out the seeds, slice it and roast it. It’s so much easier to work with than it’s tough-skinned cousin, the butternut squash; give it a try!
The squash in this Delicata Squash Frittata is the star of the show. It’s sweetness pairs well with the creamy eggs, earthy thyme and salty parmesan, making this meal a keeper indeed. This dish is versatile, too, and can be served for breakfast, lunch or dinner. And, since this frittata has no bready crust, it’s perfect for those that are gluten intolerant or watching their carb intake.
To make this dish, start by roasting two small delicata squash (7 inches or so in length). To do this, wash, halve and scoop out the seeds that run down the inside of the squash. Cut the squash into ¼ inch slices and lay the half-rounds onto a large, rimmed baking sheet. Drizzle the squash with 1 tablespoon of olive oil and ½ teaspoon of salt and toss to coat the squash evenly with the salt and oil. Roast the squash at 350 deg F for about 15 minutes, flipping the squash halfway through the roasting process. When the squash are tender and caramelized, remove them from the oven and set them aside to cool. Turn up the oven to 375 deg F (you will finish the frittata off in the oven later on).
In a cast iron skillet or oven proof pan, melt one tablespoon of butter over medium heat. Add one cup of chopped onion to the pan and cook until the onion is transparent and soft. Chop about half of the roasted squash (about one cup’s worth) and add it to the pan, along with 2 cloves of minced garlic. Sauté for one minute.
Next, whisk together 6 eggs, one cup of whole milk, 1 teaspoon of thyme, ½ teaspoon of kosher salt (or a little more if using Diamond brand) and ¼ teaspoon of pepper in a mixing bowl. Pour the egg mixture into the pan, adjust the heat to medium-low, cover the pan and cook the frittata for 18-20 minutes or until mostly (but not entirely) set. Uncover the pan, layer the remaining slices of delicata squash on top of the frittata and top with ⅓ cup of grated parmesan cheese. Carefully place the frittata in the oven to finish cooking and melt the cheese, about 5-8 minutes.
Allow the frittata to cool for 5 minutes before slicing. If desired, garnish the frittata with a pinch of fresh thyme prior to serving. Enjoy.
Delicata Squash Frittata
Ingredients
- 2 small (7 inch) delicata squash
- 1 tbsp olive oil
- ½ tsp salt + ½ teaspoon salt, divided
- 1 tbsp butter
- 1 cup chopped onion
- 2 cloves garlic, minced
- 6 eggs
- 1 cup whole milk
- 1 tsp dried thyme
- ¼ tsp pepper
- ⅓ cup grated parmesan
- fresh thyme for garnish
Instructions
- Wash, halve, deseed and slice delicata squash into ¼ inch slices. Place on a pan and toss with 1 tablespoon of olive oil and ½ teaspoon of salt. Roast at 350° F for 15 minutes, flipping the squash halfway through the cooking process for even browning. When tender, pull squash from the oven and set aside to cool. Turn up the oven to 375°F. You will use the oven to finish off the frittata in a moment.
- In a 10 inch cast iron skillet, or oven-safe pan, melt one tablespoon of butter. Add chopped onion and sauté until soft and translucent.
- Chop about one cup of the roasted squash and add it to the onions, along with two cloves of minced garlic. Saute for one minute.
- In a mixing bowl, whisk together eggs, milk, salt, pepper and thyme. Pour eggs into the skillet, reduce heat to medium-low, cover the pan and cook for 18-20 minutes or until the frittata is almost (but not entirely) set.
- Uncover the frittata and layer the remaining squash on top, followed by the shredded parmesan. Place in the oven and bake for an additional 5-8 minutes until the frittata has set completely and the cheese has melted.
- Let the frittata cool for about 5 minutes before slicing and serving. Garnish with fresh thyme, if desired.
