Maple Roasted Butternut Squash Omelet
This is how you smoosh together fall flavors.
Today is the day we put all the fall things in our omelet. Except for pumpkin. We’ll leave him alone until later.
I totally overcooked this omelet, which is better than undercooking your omelet, but still. I was in the other room taking pictures of the roasted butternut squash when it dawned on me that the omelet was cooking.
I remember one Christmas I got this cooking-themed chemistry set. It had the the ingredients to make lollipops. What kind of children’s gift would have a ten year old melting sugar?! It didn’t go well. My best friend and I left the room, probably to play Barbie’s (because what else do you do when you’re ten?), and then we started smelling smoke and we were like “that’s weird”. There weren’t any flames, but the sugar was burnt to a crisp and smoking A LOT. I bet they don’t sell that chemistry set anymore. The only thing I remember liking in chemistry was the factor labeling method. It’s just so helpful and makes so much sense. Moving on.
So I was making this omelet while Andrew was working out in the garage. I usually try my hardest to wait to eat dinner with him, but I was hungry and it was 6:00pm and the sun was setting so photography light was dwindling. I took a few pictures, had one bite…and then ate the whole thing. The cabot cheddar + rosemary was a flavor combo worthy of your dreams.
Last week Katie commented on my How I Meal Plan post saying that in her house they have a weekly omelet night. I loved the idea so I thought I’d join in this week with a rosemary maple butternut squash filling.
Now this squash. I’m not a butternut squash kind of girl. I’m an acorn-squash-eating, sweet-potato-loving kind of girl, so I’m always looking for more ways to eat butternut squash. Add topped with rosemary + maple syrup seems to have some potential.
I’m really feeling unsure about daylight savings time. I want to fall back, I really do. And I want it to be not so dark in the morning, but I don’t want it to get darker early. That how that works, right? I always get confused. When it gets dark before 6pm that means you really gotta have your stuff together to get all food photography done before the setting sun. And I usually don’t have my stuff together soooo yeah.
I like omelets because you can fill them with anything you love. Or things you don’t love but are trying to love (i.e. butternut squash). I recommend that when you make your omelet you don’t walk away to take pictures of some roasted squash while your omelet overcooks on the stove. But really, either way the filling totally crushes it (in a good way).
- 1 small butternut squash, peeled & chopped
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon maple syrup
- 4 eggs
- 1/2 cup sharp cheddar (I used Cabot's Farmhouse Reserve)
- 2/3 cup arugula
- Preheat oven to 400ºF. In a bowl, toss together butternut squash, olive oil, salt and pepper. Pour onto a foil-lined baking sheet. Sprinkle rosemary over the top. Bake for 40 minutes, stirring halfway through. After roasted, toss with maple syrup and set aside.
- In a small bowl, whisk together 4 eggs. Heat a small, greased skillet (mine has a 9 inch diameter) over medium heat. Pour in half the eggs and cook for 2 minutes. Then top half the omelet with cheese, arugula and roasted butternut squash. Cook until eggs are no longer runny, then fold the omelet in half. Flip to the other side (flip with confidence and not much will fall out) and cook for 1 more minutes. Repeat process for the next omelet. Serve hot.