You Beautiful Butternut!

I know this is the 'bakeshop', but since I'm the boss around here it's only right that I post anything that I want. :) And tonight I want to tell you about the amazing frittata I enjoyed with my three-year-old daughter as we picnicked on the kitchen floor. Because it was that delicious.

Knowing, as you do, that I am a HUGE fan of cooking seasonally, you'll understand my nod to the fall/winter season by using Butternut Squash. I have baby weight to lose, so I've been looking recently for more ways to incorporate veggies into the diet without lapsing into the old standby- salad. Yawn. Cold weather calls for heartier things and my tummy wants something substantial and delish.

Mission accomplished.

And while we're on the subject of healthy & hearty, be sure to check out this soup, and this soup. Both stellar.

*This recipe includes bacon, but leave it out for a great vegetarian dish.

Butternut Squash Frittata w/ Sage and Bacon

4 slices thick bacon (cut off any large chunks of fat and discard), diced

1 small red onion, finely chopped

2 c. butternut squash, peeled and cut into 1/2" pieces

3-4 fresh sage leaves, torn (or 1/2 tsp dried, rubbed sage)

8 eggs, lightly beaten

1/2 c. shredded parmesan

salt and pepper TT

Combine eggs and parmesan. Whisk lightly; set aside.

Heat large skillet over medium heat. Cook bacon until browned and just starting to crisp, add onion and squash. If using dried sage, add it now. Cook over medium heat, stirring occasionally, until onion and squash are tender, about 20 minutes. Add sage; season with salt and pepper.

Pour in the egg and cheese mixture, stirring gently to mix. Turn heat to medium-low and cook until almost cooked through. Finish by placing the pan in a 475 F oven. If your pan has a plastic handle, turn oven to broil and hold pan under the heat for a few minutes until the top of the frittata is set. Turn out onto plate immediately and cut into wedges. Serve. Leftovers are perfect for a grab-and-go breakfast! :)