Butternut-Sage & Oyster Mushroom Frittata

This morning I woke before sunrise to open windows and a cool breeze passing through the room. I am loving these cooler mornings, which are still not cold enough to call for a fire. 44 North French Press lead to family time and a quick egg breakfast made with the most amazing loaf of spelt bread by Tinder Hearth Bakery in Brooksville, Maine. The rustic loaf toasted up nicely in our neighbors butter before getting topped with a sunny side up egg. I really don't eat much bread these days, but when you find the goods, its tough to pass up. Fueled up, I headed outside to remove from the hide of a coyote which I will be further processing using primitive methods. The end result will hopefully yield a comfy floor cushion. 

I hadn't made any plans nor prepared any food in advance for lunch but simply figured I'd wing it when the time came. When the time allowed, I quickly drove over to Phat farm and picked up 2 flats of eggs, which somehow, we are consuming in a week. Once home, I brought them into the house, set them aside next to a butternut squash and realized I would make a frittata. Kale was in a bowl to the left and some cheese was still out on the counter from morning breakfast scene, so lunch was coming together quite nicely. I remembered the little stash of oyster mushrooms I picked while driving home this morning and figured they would be a nice addition to this one pot meal. A quick walk out back provided the seasonally appropriate herb, sage. 

Once this autumn inspired dish came out of the oven I tossed some greens in vinaigrette and busted out some kraut and fermented salsa to go alongside. We all gathered around the table and enjoyed lunch together as a unit of love. 

Butternut-Sage & Goat Cheese Frittata


  • 2 generous tablespoons lard or ghee
  • 1 large onion, diced
  • 2 cups diced butternut squash
  • a handful of oyster mushrooms, torn into smaller pieces (a heaping cup)
  • 5-6 kale leaves, stalk stripped away, greens chopped up
  • 2 garlic cloves, minced
  • 6 eggs from happy hens
  • 1/2 cup raw cream or full fat milk
  • 1 tablespoon chopped fresh sage
  • 1/2 cup grated goat cheese cheddar
  • a few sprinkles of sea salt


  1. Preheat the oven to 350°F.
  2. Heat a #8 cast iron pan over medium heat. 
  3. Add and melt the fat then add the onions, stir to combine then cook for 2 minutes before adding the squash. Cook for a few more minutes before adding in the mushrooms. 
  4. Continue to cook, adding more fat if needed until the onions begin to caramelize and the squash browns up a bit too. 
  5. In the meantime, crack the eggs into a bowl along with the milk, salt, cheese, and sage. 
  6. Once the squash are tender, turn off the heat and add in the egg mixture, whisking gently just before adding in. 
  7. Transfer the pan to the oven and bake for about 15 minutes or until the center is firm to the touch. 
  8. Serve up a wedge hot or cold and enjoy with a side salad, grilled steak, and a few fermented condiments.