- 6 slices thick sliced, applewood smoked bacon
- 2 cups butternut squash (~half a small one)
- 1 small sweet onion
- 1 1/2 tablespoons fresh minced rosemary, plus more for garnish
- 6 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 oz. Gruyere
- 1/2 teaspoon Redmond's® Real Salt (or to taste)
- 1 teaspoon McCormack's® Peppercorn Medley (or to taste)
Preheat oven to 375 degrees.
Directions:
Peel the butternut squash and cut into small cubes and set aside. Chop the onion and set aside. Strip the rosemary leaves from the stem, mince, and set aside. Grate the Gruyere, separate into 2/3 and 1/3, and set aside.
Over a large oven-safe skillet (preferably cast iron) over medium-high heat, using kitchen shears, snip the bacon slices in to 1 centimeter slices. Cook bacon until beginning to soften (~4 minutes).
Add butternut squash, onion, and rosemary and cook until softened, stirring frequently (~14 minutes).
Whisk eggs, milk, cream, 2/3 of the cheese, salt, and pepper in a large bowl or glass measuring cup. Pour the egg mixture over butternut squash mixture. Cook over medium heat until edges of eggs begin to set (~8 minutes).
Sprinkle remaining cheese on the top, top with a bit more rosemary, and carefully transfer to oven. Bake until golden brown (~15 minutes).
Myrtle's Note: I found this recipe tasty, of course, but also a bit off in timing. The times in my recipe reflect what it actually took for me to cook two of the steps rather that what the recipe said. The only other change I did was to model what I learned in quiches and use 1 cup of milk and 1/2 cup of heavy cream instead of 1 1/2 cup milk. Other than that, I highly recommend peeling and cubing the butternut squash the night before if you are going to have this in the morning.
Yield: 4-6 servings
Source: http://www.delish.com/cooking/recipe-ideas/recipes/a44788/bacon-gruyere-butternut-squash-frittata-recipe/
