Frittata with roasted butternut squash, sage, and parmesan made in the cast iron skillet, a.k.a. the best pan ever. The crust was so crackly, I may never bake another quiche again. (But I probably will.)
Roasted Butternut Squash Frittata
Makes about 4 servings.
1 small butternut squash, peeled and cubed
1/2 a shallot, minced
1 TB fresh sage, finely chopped
1/2 c. milk
grated parmesan, to your liking
salt and pepper
Preheat oven to 400ºF and line a baking sheet with parchment paper. Toss squash with little olive oil, salt, and pepper. Roast for 20-30 minutes, until edges are browned. (You can do this this the night before.)
Whisk eggs, milk, salt, pepper, and some parmesan in a bowl. Heat a cast iron skillet (or other oven-safe pan) over medium heat. Sauté the shallots and sage in olive oil just until the shallots begin to brown.
Spread the squash evenly in the pan. Let this sit for a minute, then pour in the egg mixture. Sprinkle a little more parmesan on top. Cook just until the edges set, then transfer the pan to the oven. Bake for 10 minutes, or until frittata is puffy and golden brown on top.