Winter Squash, Chorizo, and Kale Frittata

by Oct 10, 2016

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– pounds), dark green on the outside, orange on the inside. They are easy to chop, and cook in less than twenty minutes.  I was tempted to stop right there and call it a meal.  But the end result was even better.


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

serves 4–6; adapted from "Pumpkin, Chorizo and Kale Frittata" in Donna Hay's The New Classics


  • 1 buttercup squash or other smallish winter squash, about 2 pounds
  • 8 ounces chorizo, about 2 links removed from casings optional
  • 1 tbsp avocado oil or olive oil
  • 1 bunch lacinato kale, stems removed and leaves torn
  • 4 ounces shredded Parmesan cheese or goat cheese
  • 8 eggs
  • 1 cup whole milk or cream
  • Kosher salt and freshly ground black pepper


  1. Preheat oven to 425° F. 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.

  2. 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. Drain 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. Add the cheese. 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.



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