While looking in my recipes for something to bake for a crowd I happened upon this frittata that I hadn’t made in years. I’ve added in some butternut squash and with just a few simple steps you’ve got a hearty meal that’s perfect to serve to company wandering in for the holidays.

Bacon & Butternut Squash Pasta Frittata
5 slices bacon
1 lb spaghetti noodles, broken into 2″ pieces
20 oz container cut butternut squash
1 tablespoon each extra virgin olive oil & butter
1 1/4 cup shredded mozzarella
1/2 cup Parmesan cheese
6 eggs
2 1/4 cups 1% milk
5 teaspoons cornstarch
1/2 – 1 teaspoon nutmeg
1 teaspoon salt
spaghetti sauce (optional)

Heat the oven to 350° F. Cook bacon until crisp; crumble. Prepare pasta as package directs; drain. In a large skillet cook the butternut squash in olive oil and butter for 15-20 minutes on medium heat until tender.

In a large bowl whisk the eggs, milk, cornstarch, nutmeg, salt & pepper.

In another bowl combine the crumbled bacon, butternut squash, mozzarella cheese, Parmesan cheese and cooked spaghetti noodles.

Place spaghetti mixture in a large casserole dish that has been sprayed with cooking spray. Pour the egg mixture on top and press into the spaghetti mixture. Cover with aluminum foil and bake 45 minutes. Remove foil and bake additional 15 minutes.

Slice and serve…

…top with warmed spaghetti sauce if desired.

Enjoy!

Linda~

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