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–+ servings

Curried Butternut Squash

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 1 recipe Basic Frittata
  • 2 cups 200 g cubed butternut squash
  • ⅓ white onion sliced
  • ¼ cup 46 g plain yogurt
  • 2 tablespoons 12 g curry powder
  • ½ cup 76 g cooked millet
  • 2 ounces 56 g shredded Havarti cheese

Instructions

  • Preheat the oven to 400˚F (200˚C, or gas mark 6).
  • In a roasting pan, combine the butternut squash, onion, yogurt, and curry powder.
  • Cook for 20 to 25 minutes, until the squash is tender when pierced with a knife.
  • Toss the roasted squash with the cooked millet.
  • Continue with the instructions for the frittata, pouring the egg mixture into the skillet and omitting the cheese in the base recipe.
  • Before placing the frittata in the oven, sprinkle the butternut squash mixture and shredded Havarti over the eggs.
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Course; Breakfast
Diets; Vegetarian