Posted by Amy Andrews


Categories * Weeknight Dinners, Eggs, Main, Pork & Lamb, Veggies

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Winter Squash, Chorizo, and Kale Frittata

wintersquashchorizofrittatacrop

Snow and 20° is forecast for tonight, so I threw a piece of fabric over what’s left of our garden.  They say kale is a cold-hardy crop.  We’ll see.

 

Buttercup squash was our bumper crop this year.  Turns out they taste delicious after roasting with chorizo.  And kale.  Buttercup squash are small-ish (2-3 pounds), dark green on the outside, orange on the inside.   They are easy to chop, and in less than twenty minutes in a hot oven, you can peel a caramelized chunk off the pan and experience the scrumptiousness.  I was tempted to stop right there and call it a meal.  But the end result was even better.

 

I adapted my recipe from , “Pumpkin, Chorizo and Kale Frittata”, Donna Hay’s The New Classics.  Faced with my countertop harvest of buttercup squash, I made a bold substitution, and encourage you to do the same.  No buttercup squash?  Use another winter squash.  Most are interchangeable, you just have to get to know them.  Steer clear of the unwieldy ones like hubbards, and select smaller varieties; this summary from Chowhound will give you shopping confidence.

 

Winter Squash, Chorizo and Kale Frittata

Yield: serves 4 - 6

Ingredients

  • 2 pound buttercup squash (or other winter squash like kabocha, kuri, or delicata)
  • 8 ounces chorizo (2 links removed from casings)
  • 1 tablespoon avocado oil or olive oil
  • 1 bunch lacinato/dinosaur kale (5 ounces), washed, stems removed, leaves torn into pieces
  • 4 ounces shredded parmesan cheese or goat cheese
  • 8 eggs
  • 1 cup whole milk or cream
  • salt and freshly ground black pepper

Instructions

  1. Preheat oven to 425° F.
  2. Prepare the squash: Cut off stem end and turn squash onto this flat surface to stabilize. Cut squash in half, scoop and discard seeds, remove outer peel with knife. (No need to peel delicatas.) Chop squash into bite-size chunks and put in 12" diameter heavy-bottomed pan or baking dish. Tear chorizo into bite-size pieces and scatter into pan with the squash. Drizzle with oil and bake for 15 minutes until the squash is beginning to caramelize and is just tender. Remove from oven and reduce temperature to 400° F. (Optionally drain off all but a tablespoon or two of fat - sometimes the chorizo will give off too much to keep.)
  3. Add the kale to the pan and mix gently to evenly distribute the ingredients. Sprinkle or spoon the goat cheese into the pan.
  4. Crack the eggs into a bowl, add a couple pinches of salt and a few grinds of freshly ground black pepper, and whisk with the milk or cream. Pour over the ingredients in the pan and bake for 30 minutes until puffed and golden.
http://ripefoodandwine.com/2016/10/10/winter-squash-chorizo-and-kale-frittata/

 





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