Delicata Egg Bake

The sweetness of the squash really goes nicely with the asparagus and the creamy dollops of cheese here.  This dish could easily be enjoyed for a breakfast or dinner option.   While out shopping I couldn't find any delicata squash, even though I went to 3 grocery stores!  I found that the butternut squash filled in just fine for it. I also totally forgot to get goat cheese, and do not usually have this on hand, so I filled in with ricotta cheese and it was also a fine substitute.  However, I do think the goat cheese would be a little more flavorful.  Enjoy!

Ingredients:
1 medium delicata squash (or 1 small butternut squash)
1 bunch fresh asparagus, cut into bite sized pieces
10-12 eggs
1/2 teaspoon garlic powder
1/2 teaspoon turmeric
4 oz goat cheese
salt and pepper to taste

Instructions:
Preheat oven to 400 degrees.

Cut the squash in half, scoop out the seeds and then slice it into 1/2 inch discs.  Toss with a little oil and then roast for 20-25 minutes.  While this starts, toss the asparagus in oil and add it to the sheet of squash with about 7-8 minutes to go.    (note:  You can eat delicata squash rind, but I'm not sure you want to eat the butternut squash rind.  I trimmed the peel off my butternut squash prior to roasting it using a potato peeler!)

Whisk the eggs, garlic, turmeric and salt and pepper to taste.  Grease a 9x13 casserole dish.  When the squash and asparagus are done roasting, place them in the dish.  Turn the oven down to 375 degrees.  Pour the egg mixture over the veggies and crumble the goat cheese evenly over the top.  

Bake for 30-35 minutes or until it is fully set.