Ingredients

• 300g (10.5 oz) butternut squash, peeled and cut into 3/4-inch cubes
• 1 tablespoon plus 1 teaspoon extra virgin olive oil, divided
• Sea salt and cracked black pepper
• 6 eggs
• 1 cup (250ml) half-and-half
• 1/3 cup (25g) finely grated Parmesan, plus more to serve
• 20g (1/2 teaspoon) unsalted butter
• 1/2 cup marjoram leaves
• 1/2 cup (60g) grated cheddar
• 100g (3 1/2 oz) blue cheese, crumbled

Instructions

1. Preheat oven to 200°C (400°F). Place the pumpkin in a bowl and add 1 tablespoon oil, salt and pepper. Toss to combine and transfer to a lightly greased oven tray lined with non-stick baking paper. Roast for 12–15 minutes or until golden.
2. Meanwhile, place the eggs, half-and-half, Parmesan, salt, and pepper in a large bowl and whisk to combine.
3. Heat a 22cm (8-inch) ovenproof non-stick frying pan over low heat. Add the remaining oil and the butter and swirl to cover base and edges of the pan. Add the egg mixture and cook for 5 minutes or until the edges begin to set. Top with the pumpkin, marjoram, cheddar and blue cheese and cook for a further 15 minutes. Transfer to the oven and bake for 8–10 minutes or until the frittata is just set. Sprinkle with Parmesan and slice to serve.