Ingredients

• 1/2 small peeled and seeded butternut squash, cut crosswise into half moons
• 4-5 tbsp olive oil
• 12 eggs
• 2 tsp chopped sage
• 2 tbsp chopped parsley
• 1 cup finely grated Romano cheese
• 1/2 lb bulk sweet Italian sausage
• 1 yellow onion, diced
• 1/2 bunch kale, stemmed and sliced into 1" strips
• 1/2 cup ricotta cheese
• Salt and pepper

Directions

1. Preheat oven to 425*F. Toss squash with 1 tbsp olive oil and season with salt and pepper. Roast on foil lined baking sheet for 20-25 min until tender.

2. In a large bowl, whisk eggs, herbs, and Romano cheese together. Season with salt and pepper.

3. In a deep frittata pan over med-high heat, heat 1 tbsp oil, then add sausage, browning and breaking up larger chunks, until no longer pink. Remove to a paper towel lined dish to drain.

4. In the same pan over med heat, add 1-2 tbsp of oil and add onions, cooking until soft and translucent, then add kale and stir until wilted, 2-3 min. Season with salt and pepper as desired. Add squash and sausage.

5. In shallow pan, heat 1 tsp oil. Add egg mixture to large pan over vegetable sausage mix and cover with shallow pan. Cook until center is beginning to set, 4-6 min.

6. Uncover pan, run spatula around edge of frittata, then cover with shallow pan. Flip frittata into shallow pan. Dollop top of frittata with ricotta. Cover, cook until eggs are set, another 4-7 minutes. Slide frittata onto cutting board or serving dish, let sit for 5 min, then serve.

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