Food Geek Friday: Butternut Squash, Mushroom, and Quinoa Frittata...And a Fall Meal Plan!

Here in North Texas we get spurts of cooler weather but it's still been pretty warm...either way, it's now November and I'm pretending it's fall.

Somewhere - I can't remember now - I saw a butternut squash and mushroom frittata on someone's menu. Or maybe it was a food post? Perhaps it just appeared to me in a dream? Can't tell you now but it stuck in my head...

So I made one up. 

I also made an entire meal plan for the week around it. 

So in anticipation of my upcoming meal planning for one book, I decided to create this meal plan to give you something to play around with until the book is released!

Because the kitchen is for play!   

Going forward I plan to create a meal plan for each season. and I'll make them more often if you want more. 

But first - frittatas! 

Butternut Squash, Mushroom, Quinoa Frittata


Fall Frittata - Organizing with a Side of Fabulous
  • butternut squash - cubed and cooked
  • mushrooms, cleaned and sliced
  • quinoa, cooked
  • butter (or fat of choice)
  • eggs, beaten with a splash of cream or milk (about 4-6 eggs depending upon size of pan. Enough to connect and partially cover all the ingredients.)


  1. Preheat oven to 350 degrees. 
  2. Heat butter in an oven-proof skillet over medium-high heat. Add mushrooms and cook until almost done. (I like to leave a little "bite" to mine.)
  3. Add in butternut squash and quinoa. Stir until evenly incorporated and warmed up. 
  4. Pour in eggs. Place skillet in oven and cook until done. 15-30 minutes depending upon how big the frittata is and how many eggs you used. 
  5. Let cool a little bit, then flip frittata onto a plate.
  6. Cut like a pizza, plate up, and enjoy! 

Interested in getting the accompanying recipes that create the Fall Meal Plan for One? Buy it here: