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Saturday, February 15, 2014

Butternut Squash and Goat Cheese Frittata

Every year, Zach surprises me on Valentine's Day with Nutella, strawberries, and mimosas in bed. Now that we live on opposite coasts, I find myself clinging to little traditions like this. This year, I was hoping since Zach was going to be in town for Valentine's Day, he would find a way to recreate this special tradition.

Then Storm Pax happened, and Zach's flight was delayed until Saturday morning.  So long Valentine's Day tradition of decadent breakfast in bed. I took the news by moping around and feeling sorry for myself.  After a day of being very annoying, I came to understand that change is natural, and though traditions are meant to tie us to the past, they can also adopt to our lives now.

So this morning, I woke up early, went to the store, and bought the ingredients for a great brunch at home. I kept with our traditional theme of strawberries and mimosas-but had to make a few changes to add my own flair (and to adjust for Whole Foods choosing not to carry Nutella...really Whole Foods?). 

I ended up surprising Zach with blood orange mimosas, Philz Tesora coffee, strawberries, croissants, an arugula salad, and butternut squash, onion, and goat cheese frittata. The menu was different from how we typically celebrate Valentine's Day, and we were not celebrating on Valentine's Day, but it was still lovely and romantic.

This frittata is an easy brunch dish to throw together--especially if you cook the butternut squash the day before.  

Hope you all are having a lovely weekend with your Valentines!

Butternut Squash and Goat Cheese Frittata

3/4 cup butternut squash, diced into cubes
2 tablespoons of olive oil
2 teaspoons salt, divided
2 teaspoons black pepper, divided
1 tablespoon butter
1/2 onion, chopped
3 ounces of goat cheese (feel free to add more)
6 eggs
1/2 cup whole milk

  • Heat oven to 350 degrees. 
  • Toss the butternut squash with olive oil, one teaspoon of salt, and one teaspoon of black pepper. Bake in the oven, turning the squash occasionally with a spatula, for 30 minutes, or until the squash is tender. Leave the oven on--you are going to need it again soon!
  • Meanwhile, in a small pan on medium heat, melt the butter.  Add onions, and cook, stirring frequently, until the onions are soft and beginning to brown.
  • Spray an 8x8 in. Pyrex dish with cooking spray. Layer the squash, onions, and goat cheese in the dish.
  • In a medium sized bowl, whisk the 6 eggs, and remaining salt and pepper together.  Add in the milk, and whisk again.
  • Pour the egg mixture into the Pyrex dish.
  • Bake for 18-20 minutes, or until the eggs are completely set on top. The frittata should look similar to very firm scrambled eggs.





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