I believe we’ve just turned the corner here in Nashville. It seems like we are finally making our way into the cooler temperature of fall. I’m so thankful I live in a place that has distinct seasons. I always get excited when the seasons begin to change, and I start to see different produce in my CSA box. Oh how I’ve missed you butternut squash, dark leafy greens, pumpkin, beets, brussels sprouts, and carrots!
One of the things I received in my CSA box this week was a butternut squash, and I decided on trying it roasted in a frittata. Did you know butternut squash is actually a fruit, rather than a vegetable because it contains seeds? It’s really a powerhouse of a fruit! It’s full of vitamins A and C, which are helpful in maintaining good vision and a healthy immune system, and boasts loads of antioxidants, specifically carotenoids (think orange and yellow fruits), which can prevent cancer and heart disease. This squash also contains 15% of your daily value of folate, which pregnant women need for healthy fetal brain development. The seeds, which are a good source of iron, can be washed and lightly roasted for a delicious snack.
A frittata is very versatile, and a great way to enjoy vegetables from your farmer’s market or CSA, especially ones you aren’t sure what to do with. I will admit I’ve never had mustard greens, let alone cooked with them. So, for me this was a good introduction. Slightly spicier than kale, the mustard greens added a nice kick, nuzzled up against warming butternut squash, and complimented with the sweet, rich flavor of caramelized onions, this frittata is a great way to celebrate fall produce!