Roasted Delicata Squash and Goat Cheese Fritatta

• Vegetarian
• Gluten free

• Produce

  • 1 Delicata squash

• Refrigerated

  • 8 Eggs

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 tsp Olive oil

• Dairy

  • 4 oz Goat cheese
  • 1 cup Milk

Found on joanne-eatswellwithothers.com

Description

Ingredients

• 1 delicata squash
• 1 tsp olive oil, divided
• salt, to taste
• 8 eggs
• 1 cup milk
• 4 oz goat cheese, crumbled
• ½ cup walnut halves
• 2 honeycrisp apples, thinly sliced
• 4 scallions, thinly sliced
• ¼ cup parsley
• ¼ cup fresh lime juice
• ½ tsp crushed red pepper flakes
• salt and freshly ground black pepper
• ½ cup grated white cheddar
• 2 tbsp olive oil
• 1 cup coarse, fresh breadcrumbs

Directions

• Preheat oven to 375.
• Cut the squash in half lengthwise. Scoop out the seeds and set aside for future use. Cut the squash into ½-inch cubes. Toss with 1 tsp olive oil and a pinch of salt. Roast for 20-30 minutes on a parchment-lined baking sheet, or until tender.
• Whisk together eggs, milk, and a large pinch of salt. Stir in the delicata squash. Pour into a 10-inch tart plate. Sprinkle crumbled goat cheese on top.
• Bake for 20-30 minutes, or until set.
• Preheat oven to 350.
• Spread walnuts on one parchment-lined baking sheet and breadcrumbs on another. Toast in the oven - 8-10 minutes for the walnuts, and 6-8 minutes for the breadcrumbs, stirring occasionally. Let cool. Coarsely chop the walnuts.
• Toss together the walnuts, breadcrumbs, apples, scallions, parsley, lime juice, and red pepper flakes in a large bowl. Season to taste with salt and pepper. Mix in the cheddar and olive oil.

Nutrition