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Prep time
15 minutes
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Cook time
35 minutes
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Serves
4
Author Notes
I don’t usually think “ooh yes I want a frittata” because nearly always, the results feel dense and uninspired. Very happily, I can no longer say that: Enter a frittata you’ll want to make any day of the week, throughout the whole year. I adapted a recipe I’ve long loved, a sort of baked custard that appears in my book, A Year at Catbird Cottage. Brought hot from the oven, it is a dazzling, puffy, and golden surface, chock-full of fillings. No matter what ingredients I incorporate, it’s always a hit. This autumn-themed bake is delicious and a cinch to make. Use any winter squash if you cannot find honeynut, and follow the same instructions below. Serve this frittata alongside a zippy salad, and you have a real feast.
—Melina Hammer
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Ingredients
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1-2
very small squash (about 1 pound), such as honeynut, peeled, halved lengthwise, seeds and any stringy bits scooped out, and sliced into ¼-inch wedges
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1
small red onion, peeled, ends trimmed, and sliced through the root into 6 wedges
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Extra virgin olive oil, for roasting
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Kosher salt and freshly ground black pepper
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Flaky salt, to taste
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5 tablespoons
all-purpose flour
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1/4 teaspoon
freshly grated nutmeg
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Zest from 1 Meyer lemon
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2/3 cup
whole milk
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4
large eggs
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2 tablespoons
salted butter, plus 1 tsp, cubed
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6 ounces
goat cheese, broken into chunks
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7-9
fresh sage leaves
Directions
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Preheat the oven to 425°F with racks in middle and lower third. Place a heavy 9” enameled skillet or Pyrex baking dish on the lower oven rack.
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Toss the squash and onion wedges in a generous drizzle of olive oil and arrange in a single layer on a sheet pan. Season with salt and roast on the middle oven rack, for 15-20 minutes or until golden in parts and softened. Cool on a wire rack.
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In a medium bowl, whisk together the flour, nutmeg, ½ teaspoon salt, 1/4 teaspoon pepper, lemon zest, and milk. Add the eggs and beat vigorously until frothy.
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Carefully remove the hot pan from the oven and add 2 tablespoons butter. It should sizzle immediately on contact. Swirl the butter around the pan and along the sides to coat, then carefully but swiftly pour the egg mixture into the pan. Fan the squash slices and nestle the red onion wedges into the batter. It’s okay if they slide around as you place them. Arrange the goat cheese chunks and sage leaves over the top. Use the remaining cubed butter to dot sage leaves. Season with black pepper and bake for 20 to 22 minutes or until puffed, golden at the edges, just set, and fragrant. Let cool slightly, then slice into wedges and serve.
Melina is the author of 'A Year at Catbird Cottage' with Ten Speed Press. She grows an heirloom and pollinator garden and forages wild foods at her namesake Hudson Valley getaway, Catbird Cottage. Melina loves serving curated menus for guests from near and far seeking community amidst the hummingbirds, grosbeaks, finches, and the robust flavors of the seasons.
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