Despite the overcast weather, the market was busy on Saturday as everyone was loading up on produce for the upcoming holiday. I decided it was the perfect time to make a recipe I had picked up a couple of weeks before from Chef Quincy Adams Erickson, Butternut Squash and Goat Cheese Frittata.
If you aren’t familiar with Quincy’s work around time, she is a true gift in our community. She is the executive chef of the catering company Fete Accompli
and one of the founding members of the Austin chapter of Les Dames d’Escoffier
, an organization which gives female chefs a forum for sharing ideas and supporting each other. I wasn’t sure about butternut squash in a frittata
, but I knew that if the recipe was from Quincy it would be great. It was a great way to kick off a lazy Sunday.
On an unrelated note, I had dinner with a friend at Asti last night. I hadn’t been in a while and I had forgotten how wonderful it is. I had the special which featured lamb and lamb sausage from Countryside Family Farms with a mint risotto. It was delicious and I appreciated it even more because I knew it supported a local farm. If you love our farm community, don’t just support them at the market, but also support local restaurants who buy from them. It’s a win-win for everyone.
Butternut Squash and Goat Cheese Frittata
from Chef Quincy Adams Erickson
2 cups butternut squash, 1/2 inch cubes
4 cloves garlic
6 tablespoons butter divided
3 bunches spring onions
12 whole eggs
1/2 cups cream
2 cups goat cheese, crumbled
1/2 cup grated parmesan reggiano
2 teaspoons salt and pepper to taste
For the squash: Set oven temperature to 500 degrees. Peel butternut squash, remove seeds and cut into 1/2 inch dice. Finely chop garlic. Melt 3 tablespoons butter in saute pan and toss in garlic. Toss butternut squash with butter garlic mixture. Place in 8×8 inch pan and roast in oven for 6-8 minutes until golden.
Slice spring onions very thinly with some of the green included. Saute in remaining butter until just soft. Set aside.
Whisk all of the eggs together and add the cream and whisk again.
Fold in the cheeses, squash and onions and stir again. Add salt and pepper and stir.
Poor into an 8×8 inch pan and bake at 350 degrees for 15-20 minutes. Serve a with a seasonal greens or arugula salad.