Well hello there! It’s been a hot minute. To say December is a month of insanity is the understatement of the century. It’s the busiest time of year for my day job and the busiest time of year for my personal life which means I have about zero moments to myself most days. I hope your December has been going swimmingly. Even though it can be stressful, it’s also a wonderful time of year where you can feel the excitement in the air. There’s a spark that’s undeniable. From the Christmas music to the movies and the smell of cookies in the air, there’s nothing better than knowing a break is on the horizon. We have two weeks until Christmas and since I’ve been a bit absent these last few weeks, I have a ton of recipes to share with you. So from now until the weekend of Christmas, expect plenty of holiday-related posts so you can finish your preparations as stress-free as possible. Starting with this delightful brunch recipe that everyone will absolutely LOVE...Butternut Squash and Bacon Frittata.
I have become a HUGE frittata fan. They’re so easy to make and present beautifully. The also feed a crowd which is nice when you’re running short on time. They also prepare rather quick so that you can focus attention on more important things. This particular frittata is seasonal but not as pretty as our Prosciutto and Tomato one. The flavors are pretty incredible though. Gruyere cheese is a favorite of mine and lends a richness to the frittata that pairs well with the salty bacon and sweet squash. It’s a lovely fall and winter dish that serves up easily. The trick to this frittata is cooking the bacon and squash in advance and then leaving the frittata cook undisturbed for the first 25 minutes. It allows the eggs to get nice and fluffy in their initial baking stretch without falling. This avoids a dense frittata.
Next tip: let the eggs sit once they’re finished cooking. Cooking time will greatly depend on the deepness of the skillet you’re using and your oven. We have an older oven so the frittata ended up cooking about a total of 45 minutes. A newer oven might not be as long. That’s why it’s so important to check every five minute after that initial 25 minute stretch. Once the eggs are firm to the touch and a knife pulls out moist but clean, let the frittata sit on the counter for about 10-15 minutes. This allows the eggs to set and you’ll be able to pull gorgeous wedges out easy.
Serve this with a simple salad or with some sausages and toast. I love buttered toast with a variety of jams. One of my favorite things to have at brunch is a bread basket with everything from sourdough to multi-grain, muffins and croissants. It’s an extra touch of comfort and everyone will find something they love. As far as jams, I like to have a few on hand like strawberry, mixed berry, grape, raspberry and then an apple butter or pumpkin butter and chocolate hazelnut spread. Just give me ALL the jams and butters and ALL the bread and I’ll be a happy girl. I swear I could live on carbs alone if they didn’t go straight to my hips.
What are some of your favorite dishes to serve up for Christmas brunch?
Butternut Squash & Bacon Frittata
½ lb. Bacon, diced
2 tbsp. Butter
2 cups Butternut Squash, diced (about ½ squash)
1 small Onion, finely chopped
⅓ cup Milk (or heavy cream)
1 cup Gruyere Cheese
Salt & Pepper
1 - Preheat the oven to 300 degrees.
2 - In a large oven-proof skillet, cook the bacon until crisp. Remove to a paper towel lined plate to drain the grease. Drain any excess grease out of the skillet and wipe clean (no need to wash it).
3 - Add the butter to the skillet over medium-high heat. Once melted, add the squash and onion. Cook 8-10 minutes until the squash starts to soften and the onion becomes translucent. Meanwhile, whisk together the milk and eggs. Stir in the cheese and season generously with salt and pepper.
4 - Add the bacon back to the skillet and toss with the onion and the squash. Pour the egg mixture into the skillet. Carefully, transfer the skillet to the oven. Bake for 25 minutes without opening the oven! If the frittata still needs to cook longer, leave in the oven checking every five minutes until the eggs are set. Let cool 10-15 minutes before serving.