Acorn Squash Omelette

A great winter breakfast or brunch

Jan 3, 2007 Devorah Stone

Not sure what to do with Acorn Squash? Its nutty delicate flavour is perfect in an omelette. Just right with cheese and basil.

This time of year acorn squash is everywhere so why not in an omelette? It has a delicate nutty flavour that compliments onions, eggs, basil and mozzarella cheese perfectly.

You’ll need a large sharp knife to cut it. Discard all those seeds. I used a simple peeler to get rid of the peel.

It doesn’t take long to make and it’s just right for two people.

Acorn Squash Omelette

• 11/2 tablespoons butter
• ½ small white onion
• 2 cloves garlic chopped
• 4 eggs
• 2 Tablespoons milk
• 1 cup grated acorn squash
• 2/3 cup grated Mozzarella cheese
• 4 teaspoons dried basil (about 4 chopped fresh basil, if you can find any)
• Salt and pepper to taste

Grate acorn squash and cheese. Whip up the eggs and milk. Chop onion.

Heat up frying pan. Put in butter. As soon as butter melts saute the chopped onion. Pour in egg mixture. Quickly add grated acorn squash, then the cheese, basil, salt and pepper. When it solidifies, fold it over. Then flip over until both sides are brown. Serve immediately.

Acorn Squash is great in a Veggie Barbecue

Brunch Index

Vegetable Index

The copyright of the article Acorn Squash Omelette in Seasonal Cooking is owned by Devorah Stone. Permission to republish Acorn Squash Omelette in print or online must be granted by the author in writing.