Oct 24

Maple Roasted Butternut Squash Omelet

 This is how you smoosh together fall flavors.

Butternut Squash Omelet-6

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.

Roasted Butternut Squash

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.

Butternut Squash Omelet

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.

Butternut Squash Omelet-3

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 want more sleep and more sunshine.  And these chocolate bourbon dumplings.  Is this real life?  Because if so, geez I love life.  But seriously, I need.  Putting it on the list.

Butternut Squash Omelet-4

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).

Roasted Butternut Squash-2

Maple Roasted Butternut Squash Omelet
Butternut Squash
  1. 1 small butternut squash, peeled & chopped
  2. 2 tablespoons olive oil
  3. 1/4 teaspoon salt
  4. 1/4 teaspoon pepper
  5. 1 tablespoon fresh rosemary, finely chopped
  6. 1 tablespoon maple syrup
  1. 4 eggs
  2. 1/2 cup sharp cheddar (I used Cabot's Farmhouse Reserve)
  3. 2/3 cup arugula
  1. 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.
  2. 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.
Makes 2 omelets (with leftover roasted butternut squash)
Butternut Squash Omelet-5

12 comments on “Maple Roasted Butternut Squash Omelet”

  1. I love omelettes and I adore squash – can’t wait to start roasting it! I love that you added maple syrup for sweetness!

  2. Looks delicious! I’m going to make it this weekend :)

  3. Mmmm… maple syrup, squash, and rosemary! Plus cheese and eggs, enough said. I love the idea of an omelet night, so versatile and easy.

  4. This sounds amazing, especially the addition of maple syrup! I am excited to try this for brinner sometime soon :)

  5. What a cool idea!! I just had butternut squash soup for lunch– I’m on a butternut squash kick to I’m going to try this. Pinning.

  6. Yeah omelet night! Also – you can still take photos after 6pm? Jealous! But I live practically in the arctic circle, so at this time of year (and for many months to come, ugh) I’m restricted to taking pictures only on weekend afternoons. Let me tell you the weekends are a food blog frenzy round here! We have a fairly standard omelet formula (my husband is a man of routine) but I love the idea of this butternut squash in an omelet. Gonna get this one into rotation stat!

  7. I love smooshing flavors! ;) This omelet is beautiful AND sounds AMAZING! I love the fall flavors!

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