One of our favorite weekend routines is picking up fresh ingredients at the farmers market in the morning and using them to cook something tasty in the cast-iron skillet in the afternoon. Cast iron cookware is truly the workhorse of any kitchen, ideal for searing, sautéing, and frying, perfect for grilling steaks to roasting vegetables. As the season changes and cooler weather approaches, we've been trying some out some fall-themed dishes for friends and family. This delicious, butternut squash autumn frittata, is an easy and versatile solution for any meal occasion.
The frittata is a perfect match for cast iron cooking. It does the job of pre-cooking the vegetables perfectly and is oven-safe, so all ingredients can be combined directly in the skillet (or dutch oven) and put right in the oven. It's also a great dish to experiment with while incorporating fall flavors into your meals. We chose butternut squash, and added spinach, a classic frittata ingredient. Layered in a little prosciutto and topped with parmesan. To really enhance the bold fall flavors, we sprinkled in some rosemary, thyme and garlic powder.
Whether it's for a family gathering over the holidays or a small dinner party amongst friends, this is a great dish to prepare when cooking for a group. Frittatas also make a perfect lunch option that can be prepped on Sunday night to cover you through the week.
Butternut Squash Autumn Frittata
Ingredients (Serves 4-6)
- 1 ½ teaspoons olive oil
- 1 cubed butternut squash
- 7-8 slices of prosciutto, chopped
- 1 cup chopped fresh spinach
- 1 dozen large eggs
- 1/3 cup non-fat plain Greek yogurt
- Pinch of salt, to taste (plus a sprinkle more for the squash)
- Pinch of black pepper, plus a sprinkle more for the squash
- Sprinkle of dried rubbed sage
- Dash of dried thyme
- 3 oz Parmesan cheese, finely grated
- Preheat the oven to 350 degrees
- While the oven is heating up, cover the base of your cast iron pan with olive oil
- Cube and add the butternut squash to the pan once the oil is heated and turn the heat down to medium. Season to taste with salt, pepper, and a small dash of garlic powder if you like. This should take approximately 6 minutes
- After the squash begins to soften add the prosciutto and spinach
- While the frittata ingredients cook in the pan, combine 12 eggs in a mixing bowl. Add a third of a cup of low fat greek yogurt and whisk until they're lightly combined
- Mix a pinch of thyme, a pinch of rosemary, salt, pepper, and parmesan to the mixing bowl and give it a stir
- Combine the squash, prosciutto, and spinach into the mixing bowl and stir
- Re-coat your cast iron pan with olive oil (otherwise you will come to regret it when it's time to serve)
- Pour the contents of the mixing bowl into the pan and place in oven
- Roast in oven for ~18 minutes
- Once fully cooked remove from oven and check firmness with a fork
- Let cool and serve with a delicious salad! (Add a healthy drizzle of hot sauce, as desired)
Of course when the cooking is done, there's the important step of cleaning your cast iron and preserving the newest layer of seasoning that will continue to improve your cooking experience.
Whether you choose a more traditional cast iron option from Skeppshult, a modern enameled option from Le Creuset, or one of our own hand forged Turk Pans, cast iron cookware is sure to become a valued friend in your kitchen.
Written by Connor Roe