On Sunday, I had some butternut squash leftover from a batch of muffins the week before, so I thought I'd toss it into my breakfast before it went bad. Butternut squash, like pumpkin, is one of my favorite Fall vegetables. I find it especially irresistible when paired with nutmeg and sage– it takes on both a sweet and savory, rich and smooth flavor that is comforting in the best way. Pureed, it is wonderful in breads, pancakes, soups, ravioli and muffins. Cubed and roasted, it can be tossed into pasta, any seasonal stir-fry, and omelets!
I happened to have some fresh goat cheese on hand, as well as a new jar of ground sage, so those were the flavors of my Sunday morning egg feast. Omelets are pretty easy to make, and you don't really need a recipe, but I've included one below so you can see what proportions I used. I left the eggs whole and cooked them just until the whites were set, because I like my yolks a little runny.
1/4 cup pureed butternut squash, or 1/2 cup cubed squash 1/4 tsp. ground sage freshly ground black pepper a bit of ground nutmeg 2 eggs goat cheese, to taste
- In a small skillet, cook butternut squash, sage, black pepper and nutmeg until tender. If using pureed squash, cook just until hot and the spices are fragrant.
- Crack eggs into a bowl, then gently pour into the skillet over the squash, being careful not to break the yolks. Sprinkle with more black pepper and top with chunks of goat cheese.
- Reduce heat to low, cover, and cook until egg whites are almost set. Remove cover and broil on high for a few minutes, until top is cooked and cheese is starting to brown. Loosen omelet with a spatula, then slide onto a plate and enjoy!