I’m always looking for new ways to use squash and this Delicata Squash and Sausage Frittata is the bees knees! Simple, delicious, and totes Whole30. It will be in heavy rotation until delicata squashes are not in stores anymore!
I love delicata squash because you don’t need to peel that shiz! Just cut it up, scoop out the seeds, and throw it into whatever you are cooking. I also really like this squash because it isn’t strong in flavor. Squash is one of the only things that my kids are not fond of, but they love this. (also, how many times can I say squash in 1 paragraph)
I’ve talked about how versatile frittata’s are many times before. They are great for meal prep and will last all week in the fridge. You can even freeze individual pieces!! But let’s get to the good stuff; the actual recipe!! It’s always so hard to figure out what to write on these things. There really isn’t much you can say about squash, other than the nutritional benefits, but you all know it’s supes good for you!! lol
Real fast, before I get to the recipe, you guys know that you can use whatever sausage you feel like using in this right?!! I enjoy a basic pork sausage, but you can use chicken and apple sausage, spicy sausage. The world is your sausage (Wait, that makes absolutely no sense!!)
If you don’t have an oven safe pan, I suggest you go out and get one. Cast Iron pans are obviously my favorite, but there are lots of options out there. You can do it on the stove-top though, so no worrying mmmmkay! A couple things to note:
- If using a cast iron pan, once the frittata is done, make sure you remove it from the pan. The eggs continue to cook on the bottom and nobody wants a burnt bottom (haha) Just flip it over onto a plate or cutting board.
- When doing the stove-top, once you put the eggs in, cover with a lid and set on med heat. Let cook until eggs are done! *this is not my favorite way to cook it though
Ingredients
- 1 delicata squash, sliced in half, seeds removed
- 8 large eggs, whisked
- 1/2 lb of sausage links (4-5 small links, or 2 large links)
- 2 tsp dried thyme
- 1 1/2 tsp sea salt
- 1 1/2 tsp dried fennel seed
- 2 tbl oil or ghee
- OPTIONAL: fresh thyme for garnish
Instructions
- Preheat oven to 375 degrees.
- Take an oven safe pan and heat up oil or ghee.
- Once hot add in your sliced delicata squash. Let cook for 2 min, then flip and let cook another 2 minutes.
- Remove squash and add in cut up sausage. Let cook until it starts to get a little crispy.
- While sausage is cooking, crack eggs into a bowl and add in all the seasonings. Whisk!
- Turn stove off, add the squash back to the pan, and pour the eggs into the skillet.
- Place in the oven and let cook for 15 min or until eggs are set.
- Garnish with fresh thyme and enjoy
Whole30: yes
Paleo: yes
This recipe sounds AMAZING! How do you prepare the squash after you cut it in half? Do you slice it in thin strips? I’ve never cooked with it.
Just cut, remove seeds and then cook up for a few minutes on each side. They don’t need much prep work cause you can eat the skin!