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ROASTED DELICATA SQUASH & FENNEL FRITTATA WITH HERB SALAD.

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Ingredients
  

roasted squash and fennel

  • 1 medium delicata squash
  • 1 medium bulb fennel fronds reserved
  • 3 tablespoons olive oil
  • 1 teaspoon flaky or kosher sea salt
  • freshly cracked black pepper to taste

frittata

  • 12 large eggs
  • ½ cup Clover organic sour cream plus lots for garnish
  • ¼ teaspoon sea salt
  • freshly cracked black pepper to taste
  • 1 cup grated parmesan divided
  • 1 tablespoon olive oil
  • ¼ cup minced shallot

herb salad

  • 6-7 cups baby arugula
  • 1 tablespoon chopped fennel frond
  • 1 tablespoon chopped fresh dill
  • 2 tablespoons olive oil

herb salad dressing

  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon minced shallot
  • 2 pinches sea salt

Instructions
 

  • Preheat the oven to 425ºF and line a baking sheet with parchment paper. Trim and slice delicate squash lengthwise, then deseed and slice in ¼-inch crescents. Thinly slice fennel bulb, reserving fronds for the salad. Lay squash crescents and fennel on the parchment in a single layer, and drizzle with olive oil. Toss to coat evenly, then sprinkle with salt and pepper. Roast for 30 minutes, flipping halfway through. Remove and set aside to cool.
  • Reduce heat to 350ºF.
  • In a large bowl, whisk eggs, sour cream, salt, and pepper until completely homogenous. Stir in ¾ cup of the grated parmesan cheese.
  • Place 1 tablespoon of olive oil in a 12-inch cast iron skillet or other ovenproof frying pan, and swirl to coat bottom and sides. Add ¼ cup minced shallot and sauté over medium heat until tender and beginning to brown.
  • Transfer the roasted squash and fennel to the pan. Pour in the egg mixture, and cook the frittata over medium heat, without stirring, until its edges begin to set, about 5 minutes. Sprinkle the top with the remaining ¼ cup of parmesan cheese and transfer skillet to oven.
  • Bake the frittata until it’s puffy and golden brown and the center is set, 22-25 minutes.
  • While the frittata bakes, toss the arugula, fennel frond, and dill in a medium bowl. Whisk together the dressing ingredients in a small bowl, and toss the salad, with dressing to taste, just before serving.