“Butternut squash is a great local food for all of Canada,” says Toronto-based Christy Brissette, a registered dietitian and spokesperson for Dietitians of Canada. “The frittata is full of beta-carotene. It’s also a way to enjoy some greens and get some vegetables in there.”
It can be served with a salad or a steamed green vegetable such as peas or beans. For a protein boost, sprinkle with toasted nuts or seeds.
1. Grease 33-by-23-cm (13-by-9-inch) glass baking dish. Then place squash in microwave-safe bowl and cover with plastic wrap, leaving a corner open to vent. Microwave on high for 5 minutes or until fork-tender. Drain off excess liquid. Stir in potatoes, spinach and red onion. Spread in baking dish.
2. In a bowl, whisk eggs, milk and pepper. Pour over veg and stir to distribute. Sprinkle evenly with cheddar and feta.
3. Bake in 200 C (400 F) oven 40 mins. or until eggs are set.
• 1 butternut squash (about 2 lb/1 kg), peeled and cubed (1 to 1.25 litres/4 to 5 cups)
• 375 ml (1 1/2 cups) peeled and cubed potatoes
• 1 pkg (300 g/10 oz) frozen chopped spinach, thawed and drained
• 175 ml (3/4 cup) thinly sliced red onion
• 8 eggs
• 125 ml (1/2 cup) 1% milk
• 1 mL (1/4 tsp) freshly ground black pepper
• 250 ml (1 cup) shredded cheddar cheese
• 125 ml (1/2 cup) crumbled feta cheese
Emily Richards is a home economist, cookbook author, tv celebrity chef. For more, visit emilyrichardscooks.ca)