To usher in fall, my sweet friend Teresa and I are swapping our favorite autumn recipes on our blogs. The weather might not have changed in south Florida, but this frittata oozes fall to me!
//Teresa lives in sunny south Florida with her husband (Ale), daughter (Grace), schnauzer (Bauer) and their growing baby bump. She has a passion for embracing and enjoying everyday adventures and writes about them on her lifestyle blog, Ale & Tere- a family blog//
A couple of years ago, I had a friend drop off an acorn squash. Apparently, she bought one too many and thought I might want to tryout a new recipe. It was my first time making anything-squash and I thought chopping it up and roasting it would be the way to go. I cut the whole thing up, sprinkled half of it over a salad and kept the rest in the fridge.
The next day, we were ready for breakfast and I remembered about the sweet golden chopped up squash living in our fridge ready to be eaten. I quickly threw this frittata together and have not looked back since. It’s turned out to be one of our go-to fall staples. My husband LOVES it and all of the spices and aromas warm up our home for the fall season! Win win!
½ medium acorn squash 1 teaspoon of allspice 1 teaspoon of nutmeg 1 teaspoon of cloves 2 tablespoons of olive oil for roasting 1 granny smith apple cubed 1 tablespoon of chopped sage 2 tablespoon of butter 1 cup of fresh spinach 3 tablespoons of dried cranberries 3 large eggs 3 tablespoons of shredded gouda salt to taste
- preheat the oven to 400 degrees fahrenheit
- cube the acorn squash and place in a roasting pan
- toss the squash with some olive oil, allspice, nutmeg and cloves and a pinch of salt
- roast for 40- 50 minutes or until the quash is tender
- in a medium frittata pan (set on medium high heat) add one tablespoon of butter, the apple and the sage and sauté for five minutes to soften the apple
- add the rest of the butter, spinach, roasted acorn squash and cranberries and cook for another 3 minutes
- meanwhile turn on the broiler
- in a medium bowl whisk the eggs and add to the pan twirling the pan to spread the egg evenly, cook for 3 minutes and transfer the pan to the oven
- allow the broiler to finish cooking the top of the frittata and watch it closely for about 5 minutes
- add the shredded gouda to the top of the frittata and return to the oven until the cheese is brown and gooey