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