Author: Karman Meyer, Dietitian at The Nutrition Adventure
Ingredients
For Chili-Roasted Butternut Squash:
1lbdiced butternut squash
1tablespooncoconut oil
1/2tablespoonchili powder
salt + pepperto taste
For Frittata:
3/4cupchili-roasted butternut squash
1/3cupblack beansdrained and rinsed
1/4cupdiced onion
1/4cupdiced mushrooms
1/4cupdiced bell pepper
4large eggs
2tablespoonsmilk
black pepperto taste
1ounceshredded Cabot Vermont Sharp Cheddar Cheese
Instructions
1. To prepare squash, heat oven to 350°F. Spread diced squash into an even layer on a baking sheet, drizzle with coconut oil and season with chili powder, salt, and pepper. Gently move the squash around the baking sheet to coat all pieces. Roast in the oven for 25-30 minutes or until squash can be easily pierced with a fork. Keep squash in an air-tight container in the refrigerator and use as needed throughout the week.
2. For the frittata, lightly coat an oven-safe 10-inch skillet with cooking spray. Add the butternut squash, black beans, onion, mushrooms, and bell pepper to the skillet and cook on medium heat for 6 minutes.
3. Preheat oven broiler to 450°F. In a small bowl, whisk together eggs, milk, and black pepper. Before adding the egg mixture to the skillet, make sure vegetables are spread evenly in the skillet, then pour eggs over top. Allow eggs to cook over medium heat for about 4 minutes, slightly lifting the cooked portions around the edges and tilting the pan to allow uncooked egg to reach the pan surface.
4. After about 4 minutes, while top of frittata is still slightly runny, add cheese. Place the skillet under the oven broiler and cook for 2-3 minutes or until eggs are set. Serve immediately.