Frittata Time

I won't lie, I love bacon. But in light of recent media reports, we've been cutting back on our processed meat.  So when a patient brought us butternut squash this week, I thought it would be a good time to experiment. The result was a tasty frittata dinner.

Peel one butternut squash, then cube it.  Put a little walnut oil in a cast iron skillet, and toss with the roughly 2 cups of squash.  Roast 20 min at 400 degrees.  Then mash the squash with a fork into a layer in the bottom of the skillet. Add a thick layer of chopped spinach and a handful of chopped walnuts.  Then beat 6 eggs and add about 1/2 tsp seasoning salt, and pour that into the skillet over the spinach.  Back in the oven at 400 degrees for another 20 minutes.

This was a terrific dish. We added a wine club bottle, a 2013 Saint Gregory Pinotrois, a nice, smooth, medium bodied red wine.  Good evening.