This is a great, quick weeknight meal, or a nice addition to a fall brunch. It would be perfect in a buttery delicate traditional Quiche crust, but since I try to minimize my grain intake, I did it without a crust, stove top, and it turned out really creamy and delicious. The combo of butternut squash, with the savory-ness of the mushrooms, and the sweetness of the onions is so comforting, so warming, so perfectly suited for a crisp fall morning with a cup of coffee or even a pomegranate mimosa. I like to serve it with a green salad, like arugula, spinach, or baby kale.
Start by caramelizing an onion, slice it thin and cook it over low heat with butter and salt for at least a half an hour. While the onions are cooking, slice the mushrooms.
After the onions are a deep caramel color, add in the mushrooms and cook them until they are soft. When they are done, remove them from the pan and set aside.
Next crack six eggs into a bowl, with a 1/4 cup of heavy cream, 1/4 up of parmesan cheese, a good grate of nutmeg, six dashes of salt, pepper, and a few leaves of sage chopped up.
Pour the whole mixture into the pan and stir on low heat until it starts to thicken slightly. The idea is to cook this somewhat like a custard. Slowly and carefully so it becomes silky and creamy and not spongy.
When the eggs are warm, and are just starting to stick and form curds, add in the mushrooms, onions, and roasted butternut squash. (if you missed my post on how to roast cubes of butternut squash, click here: How To: Roast Butternut Squash)
Stir the filling in carefully, without smashing the squash, and then cover. Let it cook over low heat for about 20 minutes.
Don’t peek! The lid should help to cook the top, if after 20 minutes the top is still a little runny, cook it for five more minutes and turn it off and let it sit for ten minutes. Now when you open it it should be completely done, and soft. Loosen it from its sides and flip onto a clean cutting board. You’ll want to flip it quickly, with confidence and give it a nice whack on the board and it will slide right out.
Slice into triangles and serve warm or room temp, with a garnish of sage and parmesan.