So … kinda crazy, but we’re officially in Fall. And Fall means a whole new plethora of farmer’s market goodies, specifically a HUGE assortment of squash. Squash = comfort food around these parts, and we’re giving you one of our fav squash recipes. It’s delicious, you can customize it, it’s so easy you can almost make it with your eyes closed. ALMOST. Don’t actually cook with your eyes closed, that’s just an accident waiting to happen.
We’re not the type to just give you a recipe without breakin’ down all of the goodness, so here are the important facts:
The main feature of this recipe - BUTTERNUT SQUASH - is low in calories and high in fiber. It’s packed with antioxidant carotenoids to protect your body’s cells from free-radical damage that can lead to cancer and skin aging. It’s also a great source of two other powerful antioxidants known as zeaxanthin and lutein, which are especially good for protecting your vision.
We’ve talked about EGGS before and how fabulous they are for your body - they are jam packed with choline which is essential for liver function, normal brain development, nerve function, muscle movement, supporting energy levels and maintaining a healthy metabolism.
KALE is a delicious, leafy green that’s low in calories and high in fiber.. You know what else it contains? Iron, Vitamins A, C, and K, antioxidants … and the list goes on and on. Bottom line: kale is good for you.
So let’s get this recipe already!
WAIT. Did we tell you that this recipe is also PALEO? Yeah, you’re welcome.
Butternut Squash + Kale + Sausage Frittata
- 1 tablespoon of fat (coconut oil, ghee, bacon fat, duck fat or fat of choice)
- 3 ounces of locally sourced, cooked sausage, chopped or crumbled (try with SPICY sausage - so good!)
- 1 handful of kale
- ¼ cup onion, diced
- ¼ cup red pepper, diced
- ½ cup butternut squash, cubed and roasted
- 3 large eggs
- 2 teaspoons mixed fresh herbs (we love sage + parsley!)
- sea salt and pepper to taste
Directions1. Preheat broiler.
2. Beat eggs, salt and pepper and herbs until well-combined.
3. Add fat to 10-inch oven-proof skillet and sauté onions, peppers, and kale until soft. Add sausage and squash and cook until heated through. Pour eggs over filling and cook until edges start to set.
4. Put pan in oven and broil until frittata is puffed and brown on top, 3-5 minutes.