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Pumpkin, Chorizo and Kale Frittata


Pumpkin, Chorizo and Kale Frittata

If you’re looking for more ways to eat squash this fall, this delicious casserole from the Donna Hay Cookbook is a must-try. It calls for Kent pumpkin but if you can’t find that particular variety you could easily substitute a similar squash. The balance of spicy chorizo, sweet caramelized onion relish, and tangy goat cheese makes this dish a welcome addition to any meal.

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  • 1 2¼-pound Kent pumpkin (or similar squash), peeled and chopped
  • 4 fresh chorizo, casings removed, torn into pieces
  • 1 Tablespoon olive oil
  • Sea salt
  • Cracked black pepper
  • 1½ Cup kale, stems removed and torn
  • 5 Ounces soft goat cheese, crumbled
  • 1/3 Cup store-bought caramelized onion relish
  • 8 eggs
  • 1 Cup heavy cream


Preheat the oven to 425 degrees.

Place the pumpkin and chorizo in a shallow 12-inch pan or baking dish, drizzle with oil and sprinkle with salt and pepper.

Roast for 15 minutes or until the pumpkin is light golden and just tender.

Remove the pan from the oven and reduce the oven temperature to 400 degrees.

Add the kale, goat cheese, and caramelized onion to the dish and mix gently.

Place the eggs, cream, salt, and pepper in a bowl and whisk to combine.

Pour the custard over the vegetables and cheese and bake for 30 to 40 minutes or until puffed and golden.