Butternut Squash Tortilla

Cooking time: 90 minutes

This recipe can easily be multiplied using multiple pans. The butternut squash can be roasted ahead of time and refrigerated until needed, which will cut the active cooking time to about 45 minutes. Reheat to room temperature before mixing with the other ingredients. This recipe makes very good leftovers, hot or cold. Try them in sandwiches.

Ingredients

• 1 small butternut squash (about 1 pound)
• 2 tsp olive oil
• 1 large onion (sliced)
• 6 large eggs
• 1/4 tsp salt
• 1 Tbsp water
• 2 ounces prosciutto or other good-quality ham (finely diced)

Place a large skillet in the oven and preheat the oven to 325°F.

Cut the squash in half lengthwise and scoop out the seeds.

Place 1 teaspoon of the olive oil in the pan and add the squash, cut side down.

Roast for about 45 minutes until very soft.

Scoop the flesh from the squash into a large bowl and discard the rind. Mash the squash gently with a fork until it is the consistency of mashed potatoes. Set aside to cool.

Place the other teaspoon of olive oil in a 12-inch skillet over medium-high heat and add the onions. Cook, stirring frequently, until limp but not browned.

While the onions are cooking, place the eggs and water in a large bowl and whisk until frothy.

Add the diced ham to the eggs and whisk until blended.

Add the salt and the mashed butternut squash and fold together until just blended. Do not overmix or the squash will become pasty.

Reduce the heat beneath the onions to medium and add the squash and egg mixture to the pan. Fold together gently.

Place the skillet in the oven and bake for 20 to 25 minutes.

Serve.