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Butternut Squash Frittata

Butternut Squash Frittata
    A quick and easy holiday breakfast using Idaho-grown ingredients. Recipe by Idaho Preferred


    • 1 lb elk sausage, crumbled
    • 6 large local eggs, beaten
    • 1 cup Idaho butternut squash, cubed and roasted
    • ½ cup Idaho onion, diced
    • ½ cup red pepper, diced
    • 1/4 cup Idaho milk (whole or 2%)
    • 2 teaspoons mixed fresh herbs (or ½ teaspoon dried)
    • sea salt and pepper to taste
    • Cook time and heat settings can vary on stove/oven.
    • Other kinds of sausage can be used based on your preference. We also like Falls Brand spicy sausage for this recipe.
    • Vegetarian option: omit sausage


    • The night before, cube and roast the butternut squash – preheat oven to 400 degrees, toss cubed butternut squash in 1 tbs melted local butter and lightly sprinkle with cinnamon. Cook for 25-30 minutes or until tender and browned.

    • In a 10-inch oven safe skillet, brown elk sausage on medium-high heat. Remove from pan and set aside.

    • Add onion and red pepper to sausage fat in skillet, brown over medium heat.

    • Add butternut squash to skillet with onion and pepper and cook until heated through.

    • Add cooked sausage back into the skillet with all ingredients. Pre-heat broiler.

    • In a medium bowl, beat eggs, milk, salt/pepper and herbs until well-combined.

    • Pour eggs over ingredients in skillet and cook on medium heat until edges start to set.

    • Place skillet in oven and broil until frittata is puffed and brown on top, 3-5 minutes.