I stopped by Target today just in time to see a few men hang two giant evergreen wreaths outside. I returned to my car just in time to hear the DJ say “the red cups” had debuted as Starbucks. Why the rush? Does Christmas mean anything besides decorations and seasonal coffee drinks anymore?
Am I wasting my time if I just want to sit and appreciate Thanksgiving? Halloween was over all of 12 hours before the Christmas holidays were full-on in my face.
It was just this week that the leaves in my part of the world began to change from vibrant green to fiery red and yellow and orange. On my drive home yesterday, those trees were so full of color that they literally looked like they were lit up from the inside. I have just now settled in to fall. I have no desire to look ahead to the end of December just yet.
On November 1, my social feeds start lighting up with posts about giving thanks. I have never compiled such a list myself, but this year I might. I suppose my thankful thing for today would be receiving an unexpected phone call from my sister this afternoon. I love it when conversations start off with, “The weirdest thing just happened…”
This past weekend weekend, I was thankful I had time to bake a butternut squash frittata. Throughout this week, I was thankful that I like leftovers because I ate that frittata for three days straight. And today I am thankful that I get to share it with you. Enjoy!
Butternut Squash Frittata
1 lb butternut squash, peeled and thinly sliced into rounds
1/2 cup yellow onion, thinly sliced
5 ounces mushrooms, thinly sliced
1 tablespoon olive oil
1 teaspon salt, divided
1 teaspoon pepper, divided
1/2 teaspoon nutmeg
1 cup smoked Gouda, shredded
1 cup sharp cheddar, shredded
2 tablespoons scallions, chopped
1/8 teaspoon paprika
1/8 teaspoon dried dill
- Toss the butternut squash, onion, and mushrooms with the olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg.
- Spread these vegetables over a baking sheet and roast at 375 degrees F for 30 minutes. The vegetables should be fork tender when you take them out of the oven.
- While the vegetables roast, lightly beat 10 eggs with two tablespoons of water.
- Fold in the cheeses, scallions, the remaining 1/2 teaspoon of salt, the remaining 1/2 teaspoon of pepper, paprika, and dried dill.
- Next fold in the roasted vegetables and pour the mixture into a greased 9 x 13 baking dish or cast iron skillet.
- If desired, crack another few eggs on top of the frittata.
- Return to the oven and bake for 15 to 20 minutes until the frittata is light golden brown, slightly puffed, and the center is firm and springs back when touched. If extra eggs were added to the top, they should be medium set.