Butternut Spinach Frittata

Heat the oven to 425°F with a rack in the middle. Wash your hands and clean the work surface. Before peeling, scrub the squash under running water and dry it; remove any damaged areas. Peel, seed and cut enough squash into 1/2-inch cubes to measure 3 cups. Mince the garlic and crumble the feta. Rinse and dry the spinach unless it is labeled prewashed.

Spread the squash on the baking sheet. Toss with 1 tablespoon olive oil and 1/4 teaspoon salt, then arrange in a single layer. Roast for 25–30 minutes, turning halfway through, until tender and lightly browned.

Meanwhile, heat 1 tablespoon olive oil in the skillet over medium heat. Add the spinach in batches, stirring until all of it has wilted, about 2–3 minutes. Transfer it to the strainer, let it cool slightly, then press firmly with the back of a spoon to remove excess moisture. Roughly chop the spinach.

Whisk the eggs with the remaining 1/2 teaspoon salt, the pepper and thyme until evenly blended. Wash your hands after handling the raw eggs.

Remove the roasted squash from the oven and reduce the oven temperature to 375°F. Heat the remaining 1 tablespoon olive oil in the skillet over medium-low heat, spreading it across the bottom and lower sides. Add the garlic and stir for 30 seconds, just until fragrant. Add the roasted squash and drained spinach, distributing them evenly.

Pour the eggs over the vegetables. Gently move the vegetables with the spatula so the eggs flow between them, then scatter all the feta evenly over the top. Cook without stirring for 3–4 minutes, until a narrow band of egg has set around the edge while the center remains loose.