Thanksgiving has become an odd holiday for us. During the first years that Jack and I were together, we traveled to visit family for every single holiday. It took us awhile to realize that Thanksgiving weekend air travel is the worst of them all. So now we have a tradition of staying home with no real tradition. One year we stayed in and made risotto. the year after that we had a friends-giving (before they were called that). Last year, we stayed home and worked (we were just beginning the book).
This year we’re going to gather with friends over a fun & easy-going brunch that doesn’t need any sort of title. What it does need are apple mimosas made with Barefoot Bubbly. For the main course I’m making butternut squash baked eggs. These are easy recipes that are always delicious, hard to mess up, and can be easily scaled to serve a group.
This is my fall spin on a frittata – made with butternut squash, leeks and fall herbs.
These mimosas have 3 basic ingredients – orange juice, apple juice & champagne – plus apple slices, cinnamon sticks and star anise for garnish.
- Fill champagne flutes with 2 ounces each of apple juice, orange juice, and champagne. Garnish with apple slices, cinnamon sticks, and star anise.
Butternut Squash Baked Eggs
- 1 cup cubed butternut squash (⅓ inch cubes)
- extra-virgin olive oil, for drizzling
- 6 large eggs
- ¼ cup almond milk
- 1 garlic clove, minced
- 1 teaspoon extra-virgin olive oil
- 1 medium leek, white and light green parts only, rinsed well and sliced (1 cup)
- 2 tablespoons chopped fresh herbs (mix of sage and thyme)
- ½ teaspoon balsamic vinegar
- sea salt and freshly ground black pepper
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss the butternut squash cubes with a drizzle of olive oil and a few pinches of salt and pepper. Roast until the squash is tender, about 20 minutes.
- Whisk together the eggs, almond milk, and minced garlic and set aside.
- Heat a 1 teaspoon of olive oil in an 8-inch cast-iron skillet over medium heat. Add the leeks and a pinch of salt and pepper and saute until soft, about 1 minute. Stir in the herbs and roasted butternut squash and cook for another minute. Add the balsamic vinegar and stir so that nothing is sticking to the bottom of the pan. Add the egg mixture and spread in an even layer. Transfer the skillet to the oven and bake for 20 to 25 minutes, or until the eggs are set and the edges are golden brown.
Double the recipe and use a 12-inch skillet to serve 4 to 6.
This post is in partnership with Barefoot Wine. Thank you for supporting the sponsors that keep us cooking!
If you make this, let us see! Tag your photo with #loveandlemons on Instagram.