Cutting a pumpkin can sometimes be a pain- butternut squash or sweet potatoes make a nice (and easy) substitute.
Author:Erin Alderson
Prep Time:10 mins
Cook Time:40 mins
Total Time:50 mins
Ingredients
Scale
For the pumpkin
1 small pumpkin
1 teaspoon olive oil
Seeds from pumpkin
sprinkle of salt
For the Frittata
2 teaspoons olive oil
2 cloves garlic, minced
2 ounces goat cheese
4 eggs
1/2 cup milk
For the salad
1/8 teaspoon salt
2 handfuls of arugula
1 tablespoon olive oil
1 tablespoon balsamic vinegar
(pumpkin seeds/goat cheese)
Instructions
Preheat oven to 375˚.
Take pumpkin and cut off top. Slice in half and scoop out the insides, reserving seeds for roasting. Cut each side in half and from there, cut each quarter of pumpkin into 1″ strips. Continue to cut pumpkin in to 1″ cubes and slice off shell on each piece. Cut pumpkin pieces in to ½” pieces. Toss with 1 teaspoon olive oil and roast until tender, 25 minutes.
Rinse seeds, removing any pumpkin left on them and pat dry on a towel. Spread out on a baking tray, sprinkle a pinch of salt, and roast until crispy, 18-20 minutes.
In an 8" cast iron skillet, heat 2 teaspoon olive oil over medium-low. Add minced garlic and cook until fragrant, 1-2 minutes. Whisk together eggs, milk, and 1/8 teaspoon salt. Add roasted pumpkin and egg mixture to pan. Increase heat to medium and let cook until bottom begins to set, 5-6 minutes.
Transfer skillet to oven and continue to cook until top is set, another 8-10 minutes.
While frittata is baking, whisk together olive oil and balsamic vinegar. Toss with arugula, pumpkin seeds, and goat cheese.
When frittata is done, serve warm with salad on top.