Honeynut Squash Frittata With Red Onion & Sage

• servings: 4 servings
• total time: 50 minutes

Ingredients

1-2 very small squash (about 1 pound), such as honeynut, peeled, halved lengthwise, seeds and any stringy bits scooped out, and sliced into ¼-inch wedges

1 small red onion, peeled, ends trimmed, and sliced through the root into 6 wedges

Extra virgin olive oil, for roasting

Kosher salt and freshly ground black pepper

Flaky salt, to taste

5 tablespoons all-purpose flour

1/4 teaspoon freshly grated nutmeg

Zest from 1 Meyer lemon

2/3 cup whole milk

4 large eggs

2 tablespoons salted butter, plus 1 tsp, cubed

6 ounces goat cheese, broken into chunks

7-9 fresh sage leaves

Directions

Preheat the oven to 425°F with racks in middle and lower third. Place a heavy 9” enameled skillet or Pyrex baking dish on the lower oven rack.

Toss the squash and onion wedges in a generous drizzle of olive oil and arrange in a single layer on a sheet pan. Season with salt and roast on the middle oven rack, for 15-20 minutes or until golden in parts and softened. Cool on a wire rack.

In a medium bowl, whisk together the flour, nutmeg, ½ teaspoon salt, 1/4 teaspoon pepper, lemon zest, and milk. Add the eggs and beat vigorously until frothy.

Carefully remove the hot pan from the oven and add 2 tablespoons butter. It should sizzle immediately on contact. Swirl the butter around the pan and along the sides to coat, then carefully but swiftly pour the egg mixture into the pan. Fan the squash slices and nestle the red onion wedges into the batter. It’s okay if they slide around as you place them. Arrange the goat cheese chunks and sage leaves over the top. Use the remaining cubed butter to dot sage leaves. Season with black pepper and bake for 20 to 22 minutes or until puffed, golden at the edges, just set, and fragrant. Let cool slightly, then slice into wedges and serve.