January 19, 2016
Butternut Squash Frittata by Suvir Saran, from Masala Farm
Since it is the time of year for leftovers, we picked this recipe using leftovers from Saran’s Sweet and Sour Butternut Squash (pg. 172), which is roasted with ginger, cayenne, jalapeño, cumin and finished a squeeze of lime. If you and your guests can control yourself enough to have leftovers, you can make this incredible butternut squash frittata. On second thought, you should go ahead and make extra.
Preheat the oven to 4000.
Whisk 8 large eggs with some chopped fresh cilantro, a pinch of cayenne, kosher salt and ground black pepper and set aside. Melt 1 tbsp. butter or warm 1 tbsp. olive oil in a large oven-safe frying pan [such as Swiss Diamond! – TB] over medium high heat. Add the squash and use a heat proof spatula to press it into an even layer. Reduce heat to medium, pour the eggs over the squash, and let cook until the eggs are set, 5 to 8 minutes. Transfer the frying pan to the oven and bake until the frittata rises a soufflé and is browned on top, and additional 5 to 8 minutes. Slice into wedges and serve.
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