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Roasted Butternut Squash and Bok Choy Frittata

½ butternut squash, peeled, seeded and cubed
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon ground pepper
2 tablespoons canola oil
½ medium onion, chopped
2 garlic cloves, minced
3–4 green onions, sliced
2 red Thai chili peppers, chopped
2 heads baby bok choy, chopped
Salt and pepper
9 eggs, beaten
Optional: Sriracha sauce for extra heat

Preheat oven to 400 degrees. Place the cubed butternut squash on a baking tray and drizzle with olive oil, salt and paper. Toss well to coat. Place in the oven for 25 to 30 min., until the squash is fully cooked. Let cool on the rack. Lower the heat to 325 degrees.

Meanwhile, heat the canola oil in medium cast iron pan over medium-high heat.

Sauté the onions and garlic until translucent, about 3 min. Add in the green onions, chili peppers, and baby bok choy. Keep stirring until wilted, about 5 min.

Toss in the butternut squash until combined. Sprinkle with salt and pepper.

Pour in the beaten eggs, evenly distributing it, and cook until the edges start to set, about 3 minutes. Place the pan in the oven. Cook for about 25 minutes, or until the eggs are firm. Add more seasoning if desired.

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