1-2 cups butternut squash, peeled, seeded, cubed into 1/2-3/4 inch dice
freshly ground black pepper
1/4 cup red onion, chopped
1/2 cup baby spinach, chopped
6-8 eggs, beaten
1/2 cup heavy cream
4-5 ounces crumbled goat's cheese (or feta or cubed cream cheese)
Preheat oven to 475F.
Toss cubed squash with olive oil, salt and pepper and arrange in a single layer on a baking sheet.
Roast for 15-20 minutes, or until the squash is tender and beginning to caramelize.
Remove from the oven and set aside.
Reduce oven temperature to 375F.
Meanwhile, saute the chopped onion in a little olive oil in a large, heavy skillet.
When the onion is translucent, add the chopped spinach and stir to wilt slightly.
Remove the onion and spinach to a plate and set aside.
Beat the eggs with the heavy cream and season with salt and pepper to taste.
Pour egg mixture into the skillet used for sauteing onions and spinach (may need to add a little oil to keep eggs from sticking).
Drop cubes of roasted squash randomly into the pan with the eggs.
Repeat with the crumbled goat's cheese.
Top the eggs with the onion and spinach mixture.
Place skillet in oven and bake for 20-30 minutes, or until eggs are set.
To serve, slide frittata from pan and cut into wedges. (Serves 4-6)