This delicious one-pan gluten-free butternut squash frittata can be served at any time. Because butternut squash is extremely hard to cut, if you can find pre-cubed squash, that’s the best way to go. Another option is to slice the squash in half length-wise, place in a dish with approximately 1/2 inch water, and microwave several minutes to soften enough to cube.
4 cups butternut squash cubes
1/2 red onion, cut into thick slices
1 tablespoon extra-virgin olive oil
1 teaspoon sea salt, divided
1/2 teaspoon freshly ground black pepper, divided
8 large eggs
1/3 cup whole milk
2 tablespoons chopped fresh sage (or parsley)
1 cup grated Gruyère cheese
Preheat oven to 425°F.
Place squash and onion in a large, heavy cast-iron skillet or other ovenproof skillet and toss with the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper.
Roast until the vegetables are browned and softened, about 25 minutes, stirring once or twice during cooking. Remove skillet from oven and set aside to cool slightly.
In a large bowl, whisk eggs, milk, sage and remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper together. Pour into the skillet and return it to the oven.
Continue cooking until eggs are just about set, 6 to 7 minutes. Remove from the oven and sprinkle with cheese.
Turn on the broiler; place the skillet under the broiler just until the cheese melts and the top of the frittata is browned, about 2 minutes.
Cool for a few minutes, cut into wedges, and serve.
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