Some of the family were skeptical but this frittata was nutritious and delicious.
Peel, seed and cut half a butternut squash. Cut into about 3/4in cubes. Cover the pumpkin in olive oil, salt and pepper. Cook in a 425F oven for 25 minutes. Reduce the oven to 400F. In the meantime, dice and cook a small red onion over medium high heat in olive oil in an ovenproof pan. Beat 5 eggs with 1/4 cup milk in a bowl. Take the onion off the heat, place the baked pumpkin in the same pan, stir, sprinkle in 1/2 cup shredded cheddar and pour in the egg mixture. Put the pan in the oven for 15-25 minutes or until golden brown