Reading both print and online food magazines is something I’ve been doing for quite some time. And by “reading” I really mean finding 5 minutes in my day to flip through the pages (usually backwards for some reason) and thinking “yum” to myself for some of the recipes. I mentally bookmark the recipes and an article or two, then put the magazine away with all of the other magazines. Occasionally I think back to my mental list of bookmarks, trying to remember where that delicious-looking-something-salad came from, and more often than not will give up and make up my own versions. I love magazines for ideas and inspiration, but almost never take the time to appreciate all the goodness. That probably sounds familiar.
I recently contributed an article to Divya Yadava’s Fall/Winter 2012 Magazine and my little experience on the “writing” side of the whole thing really made me think about how often, as readers, we look past the details. There’s a that talks about savouring magazines, and I think the author read my mind as I was thinking through this very process. There’s so much passion and goodness in a magazine beyond what you will find in 5 minutes, if you just allow yourself to take the time to soak in the words, appreciate the photography, and actually try the recipes.
If you’re not familiar with Divya’s work, she’s an amazingly creative and talented food photographer and culinary consultant, based in Toronto. What I love most about her magazine is that in addition to it being gorgeous, the recipes are really really good and she focuses on keeping them healthy without compromising deliciousness. I’m in the process of going through my real bookmarks and will share my favourite recipes in the coming weeks. Divya’s amazing work and her magazine can be found here, and I really hope that you’ll take the time to truly enjoy it.
The leek and squash frittata that you see here was part of my little piece on squash. Both the roasted squash and frittata recipes can be found in the magazine on pages 26 and 27, or below. I also highly recommend you try the maple ginger apple chips on page 69. Best I’ve had. Ever.
- 1 butternut or delicata squash
- 1-2 Tbsp. olive oil
- salt and spices, optional
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Cut the squash in half, scoop out the seeds, then cut into 1 inch slices or wedges.
- Use your hands to lightly coat the squash with oil.
- Spread out the slices on the baking sheet, with a flesh side touching the bottom, but do not overlap or crowd.
- Roast the squash for 20 minutes, then flip the slices over, and roast for another 10 minutes, or until they’re cooked through and starting to brown at the bottom and edges.
- Set aside 2 cups for the following recipe. You will likely have some left over, depending on the side of your squash.
- 2 Tbsp. butter or ghee + enough to coat the pan
- 1 bunch leeks (white and pale green parts only)
- 1/2 tsp. salt + a pinch for sautéing the leeks
- 1/2 tsp. cumin seeds
- 2 cups roasted squash (above)
- 2 Tbsp. soft goat cheese
- 8 large eggs
- freshly ground black pepper
- chives to garnish
- Preheat oven to 375°F.
- Slice the leeks and melt 2 Tbsp. of the butter/ghee in a large skillet. Add the leeks, a pinch of salt, and toss to coat them in the fat. Cover and cook on low-medium heat for about 8 minutes.
- In the meantime, beat the eggs with 1/2 tsp. of salt and cut up the roasted squash.
- When the leeks are softened, take the lid off and increase the heat to medium. Add cumin seeds and cook for another 2-3 minutes, tossing occasionally, to lightly caramelize the leeks.
- Butter a 9” cast iron skillet or another oven proof pan. Make sure to coat the sides as well.
- Spread the leeks along the bottom of the skillet, distribute the squash pieces, and crumble the goat cheese on top. Pour the egg mixture over the top and season with pepper.
- Garnish with chives and a little extra freshly ground black pepper. Slice and serve warm or cold.
Gorgeous frittata! Squash and eggs together like this sounds absolutely delicious.