Butternut Squash and Kale frittata in springform pan

Butternut kale frittata

I  have a new love, butternut squash, as you can tell from my recent posts. I had a bag of kale i needed to use..and I know i should eat more kale, but sometimes it is just too bitter.I saw quite a few recipes online for butternut squash frittatas, so I combined a few to suit my likings. I do not have a fritatta pan or a cast iron skillet because i cannot lift it. As my son Jason says it would flip me over backwards sommersaulting just trying to lift it.

So first for this recipe you must set  parchment paper on top of the bottom of a  9 inch  springform pan. Then clamp the ring down around it..yes the paper will stick out of the sides ..that is ok. Grease the paper and side with non stick cooking spray.
Preheat a cookie sheet to 400.
 Now for the ingredients you will need:

1/2 lb ground white turkey
1 T olive oil

2 c  butternut squash peeled and cubed (this is a chore in itself..butternut is not easy to cut)
1 onion diced
4 oz mushrooms sliced
1 cups kale, torn into bite size
1 T sage and basil
1 tsp oregano
8 eggs
1/2 c cream or milk
1 cup mozarella cheese shredded
salt and pepper to taste
1 shake of Mrs. Dash seasoning

Preheat oven to 400

• Cook the turkey over medium high heat and set aside
• Add oil and butternut to squash. Cook for 7-10 minutes until tender and set aside
• Add oil, onion and mushrooms and cook for 7-10 minutes until tender.
• Add the kale and saute for 3-4 minutes until wilted.
• Mix the turkey, butternut, onion, mushroom,kale, mozarella cheese into a large bowl and place into springform pan. Mix eggs, cream,Mrs. Dash, salt and pepper until well blended. Pour over the mixture in springform pan.Remove the preheated cookie sheet from oven and place springform pan on top of it. Place in oven and bake for 25-35 minutes until center comes out clean with a knife when tested.
• Serve with a crisp salad.