Recipes Breakfast Brunch Entrees Butternut Squash, Kale and Sausage Frittata

Butternut Squash, Kale and Sausage Frittata

Butternut Squash, Kale and Sausage Frittata is rated 5.0 out of 5 by 3.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 8

Here, kale and winter squash are incorporated into a colorful frittata that makes a great breakfast dish for a crowd. For a vegetarian version, omit the sausage.

Ingredients:

  • 1/2 small butternut squash, seeded, peeled and cut crosswise
      into 1/4-inch (6-mm) half-moons
  • 4 Tbs. (2 fl. oz./60 ml) plus 1 tsp. olive oil
  • Kosher salt and freshly ground pepper, to taste
  • 12 eggs
  • 2 tsp. chopped fresh sage, plus more for garnish
  • 2 Tbs. chopped fresh flat-leaf parsley, plus more for garnish
  • 1 cup (4 oz./125 g) finely grated pecorino romano cheese
  • 1/2 lb. (250 g) bulk sweet Italian sausage
  • 1 small yellow onion, diced
  • 1/2 bunch Tuscan kale, stemmed and cut into 1-inch (2.5-cm)
      strips
  • 1/2 cup (4 oz./125 g) ricotta cheese

Directions:

Preheat an oven to 425ºF (220ºC). Line a baking sheet with aluminum foil.

In a bowl, toss the squash with 1 Tbs. of the olive oil and season with salt and pepper. Transfer to the prepared baking sheet. Roast until the squash is tender, 20 to 30 minutes.

In a large bowl, whisk together the eggs, salt and pepper. Fold in the 2 tsp. sage, the 2 Tbs. parsley and the pecorino romano.

In the deep half of a large frittata pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the sausage and cook, breaking up the large pieces, until well browned, about 8 minutes. Drain on paper towels.

In the same pan over medium heat, warm 2 Tbs. of the olive oil. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the kale and cook, stirring occasionally, until wilted, 2 to 3 minutes. Season with salt and pepper. Add the squash and sausage to the pan.

In the shallow pan over medium heat, warm the remaining 1 tsp. olive oil. Add the egg mixture to the deep pan, stirring to evenly distribute the vegetables. Place the shallow pan upside down on top of the deep pan, and cook until the edges of the frittata are golden and the center is beginning to set, 4 to 6 minutes.

Uncover the pan and run a spatula around the edge of the frittata. Cover with the shallow pan and flip the frittata into the shallow pan. Dollop the top of the frittata with the ricotta cheese. Cover and cook until the eggs are set, 4 to 5 minutes.

Slide the frittata onto a cutting board and garnish with sage and parsley. Let the frittata rest for 5 minutes, then cut into slices and serve. Serves 8.

Williams-Sonoma Kitchen

Rated 5 out of 5 by from Phenomenal I make frittatas about once a month and this recipe was probably the best. The sweetness of the squash mixed w the earthiness of the sage and sausage and the ricotta really tasted amazing. This is definitely a crowd pleaser and I'll def make it again! Thanks WS!
Date published: 2016-10-13
Rated 5 out of 5 by from Excellent Breakfast for Guests Great dish with flavors that complement each other. Sweetness from the squash and green herbaceous balance from the sage and kale. I made this a second time in a week but used beet greens instead of the kale and sour cream instead of the ricotta. Don't add as much salt as the recipe implies and don't make the pan too hot otherwise the center won't cook as fast as the edges.
Date published: 2014-04-21
Rated 5 out of 5 by from Totally satisfying! I'm not really an Italian sausage fan, but it really worked with this recipe. I didn't have the right type of kale so added what I had on hand, it still turned out great. This was a filling, yummy and adaptable dish that I'll be making many times more in the future.
Date published: 2013-12-01
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