Delicata Squash Egg Crepe

It feels right to start with eggs. No matter what, there are almost always eggs in my fridge, eggs and some kind of cheese and a small handful of herbs. And there you have it, even on the busiest, longest, most I’m-tired-I-don’t-want-to-cook night: an omelet.

Except when an omelet seems kind of boring and you have roasted squash on the mind. Then you make this thing. I don’t know what to call it. It’s thinner than a frittata and not browned on top. It’s thicker than a pancake. And it’s pretty much nothing like a quiche. Even though it’s not quite right, let’s call it an egg crepe, because it sounds pretty. And this pretty herb-speckled not-frittata needs a nice name to match.

You know what else has a pretty name? Delicata squash. Acorn is cute and butternut sounds tasty, but delicata beats them all. If winter squash were girls in fifth grade, delicata would be the beautiful blonde one with the most expensive shoes. I like it anyway. It roasts up fast.

Fast enough for a weeknight meal or an impromptu lazy Saturday brunch, with a side of leftover lentils and a little arugula salad. Your pretty-princess delicata squash would approve.

Delicata Squash Egg Crepe

Yield: 2-3 servings

{ Ingredients }

1 delicata squash
2 teaspoons olive oil
4 large eggs
1 tablespoon milk
3 tablespoons cheese, finely grated
1-3 teaspoons fresh herbs, minced
Salt and pepper

{ Directions }

Preheat the oven to 425°F. Wash the squash and slice off the bottom end. Using a melon baller or small spoon, scrape out the seeds and stringy innards. Slice into rings about 1/4" thick. Lay slices on a rimmed baking sheet and drizzle with olive oil. Sprinkle with a pinch of salt and rub oil and salt into both sides of the slices. Bake for 5-7 minutes, or until bottom side is browned. Flip slices over and bake for another 5-7 minutes. Lower the oven to 375°F.

Meanwhile, lightly butter a quiche dish, 9" cake pan or large pie plate. Whisk the eggs with the milk and salt and pepper to taste. Mix in the cheese and herbs.

Lay the roasted squash slices in an even layer at the bottom of the buttered dish. Depending on the size of the squash, you may have to add another layer. Pour the egg mixture evenly over the slices. Bake for 10-12 minutes, or until the egg is puffy and just set. Serve warm or at room temperature.

Additional Notes:
• Non-dairy milk is fine. I use almond milk.
• Parmesan, Gruyere and Pecorino are all excellent cheeses for this recipe, but cheddar would work in a pinch.
• I used a combination of thyme and flat-leaf parsley, but herbs like sage, rosemary, cilantro or mint would work well too. How much you use depends on the pungency of the herb you choose and your own preference.
• Although I haven't tried it, you could make a larger crepe by adding more layers of roasted squash and increasing the egg mixture and baking time.