I love egg-based meals for dinner, and nothing screams November to me like a pumpkin frittata. The kale and chorizo in this particular recipe give the frittata a wonderfully deep, rich flavor, and the pumpkin (which can be substituted for kabocha, acorn, or butternut squash) makes it taste just perfectly autumnal.
Pumpkin, Chorizo and Kale Frittata
12 ¼-pound Kent pumpkin (or similar squash), peeled and chopped
4 fresh chorizo, casings removed, torn into pieces
1 Tablespoon olive oil
Cracked black pepper
1½ Cup kale, stems removed and torn
5 Ounces soft goat cheese, crumbled
⅓ Cup store-bought caramelized onion relish
1 cup heavy cream
Preheat the oven to 425 degrees.
Place the pumpkin and chorizo in a shallow 12-inch pan or baking dish, drizzle with oil and sprinkle with salt and pepper.
Roast for 15 minutes or until the pumpkin is light golden and just tender.
Remove the pan from the oven and reduce the oven temperature to 400 degrees.
Add the kale, goat cheese, and caramelized onion to the dish and mix gently.
Place the eggs, cream, salt, and pepper in a bowl and whisk to combine.
Pour the custard over the vegetables and cheese and bake for 30 to 40 minutes or until puffed and golden.