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Wash, dry, and peel the butternut squash; halve and remove seeds with a spoon. Small dice squash and place in a medium bowl; set aside.
Preheat a large ovenproof skillet over medium-high heat.
While the skillet heats up, use the tip of a knife to slice down the length of each sausage. Peel off the casings and discard.
Once the skillet is hot, add butter and swirl to coat the bottom. Add sausage and cook, breaking apart with a spoon, until browned and crumbly, 4-5 minutes.
Meanwhile, peel and small dice onion; peel and mince garlic. Add both to the bowl with the squash.
Add squash, onion, garlic, and spices to the skillet. Cook, stirring occasionally, until the squash is fork-tender and sausage is cooked through, about 7 minutes.
Meanwhile, place eggs, salt, and pepper in the bowl used for the squash; whisk to combine.
Coarsely grate cheese.
Preheat oven to broil on high and position rack under the broiler.
Wash and dry the spinach (skip washing if it came pre-washed). Stirring constantly, add spinach to the skillet in handfuls, waiting for the spinach to wilt slightly before adding the next handful. Spread sausage-veggie mixture out evenly in the skillet.
Reduce heat to medium-low and pour in the egg mixture. As eggs set around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath. Cook until bottom and sides are firm but the top is still runny, 5-7 minutes.
Sprinkle with cheese. Place skillet in the oven and broil until the top is set, 2-3 minutes.
To serve, cut frittata into wedges, place on plates, and enjoy!
Wash, dry, and peel the butternut squash; halve and remove seeds with a spoon. Small dice squash and place in a medium bowl; set aside.
Preheat a large ovenproof skillet over medium-high heat.
While the skillet heats up, use the tip of a knife to slice down the length of each sausage. Peel off the casings and discard.
Once the skillet is hot, add butter and swirl to coat the bottom. Add sausage and cook, breaking apart with a spoon, until browned and crumbly, 4-5 minutes.
Meanwhile, peel and small dice onion; peel and mince garlic. Add both to the bowl with the squash.
Add squash, onion, garlic, and spices to the skillet. Cook, stirring occasionally, until the squash is fork-tender and sausage is cooked through, about 7 minutes.
Meanwhile, place eggs, salt, and pepper in the bowl used for the squash; whisk to combine.
Coarsely grate cheese.
Preheat oven to broil on high and position rack under the broiler.
Wash and dry the spinach (skip washing if it came pre-washed). Stirring constantly, add spinach to the skillet in handfuls, waiting for the spinach to wilt slightly before adding the next handful. Spread sausage-veggie mixture out evenly in the skillet.
Reduce heat to medium-low and pour in the egg mixture. As eggs set around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath. Cook until bottom and sides are firm but the top is still runny, 5-7 minutes.
Sprinkle with cheese. Place skillet in the oven and broil until the top is set, 2-3 minutes.
To serve, cut frittata into wedges, place on plates, and enjoy!