A few days ago Laurie found in our freezer a bag of Alexia brand sweet potato puffs.  She used 12 ounces of the 20 ounce bag in a delicious sweet potato puff casserole, photos and instructions of which were posted here.

So tonight, starting with a sweet potato frittata recipe posted on simplebites.net, she replaced the sweet potato cubes used as a first layer in the frittata with cubes of left-over butternut squash. Eight ounces of sweet potato puffs were added to the recipe as a topping. 

Because this is a time to be resourceful with food on hand, Laurie added kielbasa and left-over steamed broccoli.  I'm sure if she had found left-over sautéd peppers in the refrigerator, she would have added them too.

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What you will need:

• 2 Tablespoon olive oil

• 2 Tablespoons unsalted butter, divided

• 1 cup (plus or minus) butternut squash, peeled and cubed (or substitute sweet potato cubes)

• 1 medium leek washed and drained

• 1 bunch chard washed and drained

• 1 cup (plus or minus) broccoli florets, steamed (optional, we had leftovers to use)

• 1 cup Kielbasa “pennies”

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• 8 large eggs

• 1/3 cup sour cream

• 1/2 teaspoon Dijon mustard

• 1/2 teaspoon dried oregano (or 1 tsp chopped fresh)

• 1 teaspoon fine sea salt

• 1/4 teaspoon freshly grated nutmeg

• 1/2 teaspoon freshly ground black pepper

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• 8 ounces Alexia brand sweet potato puffs
• 1 cup grated cheddar cheese (or more... your mileage may vary)

What to do:

1. Preheat the oven to 375°F. 
    
2. In a large skillet over medium-high heat, melt 1 tablespoon of butter together with the 1 tablespoon of olive oil, and add the cubed butternut squash.  While stirring occasionally, cut the leeks crosswise into 1/4”pieces. You will want about 1 ½ cups.
    
3. Add and sauté the leek pieces with the butternut squash.  When the butternut squash is soft and the leek pieces are bright green, dump them both into the pie dish and spread evenly. 
    
4. Chop the chard stems crosswise into 1/2” pieces. Roll up the leaves and slice them into ribbons. Add the remaining 1 tablespoon of butter to the skillet. Cook the chard stems for about 2 minutes. Add the chard leaves and cook a few more minutes. Dump the cooked chard into the pie dish and spread evenly over the other ingredients.
    
5. Sauté the kielbasa “pennies” in the remaining 1 tablespoon of olive oil, to get them a bit crispy on the outside. Dump them into the pie dish and spread more or less evenly over the prior ingredients.
    
6. Steam the broccoli florets, dump them into the pie dish, and spread more or less evenly over the previous ingredients. (Laurie used a container of left-over broccoli from the refrigerator. If steaming and getting another pot dirty is a pain, just skip the broccoli; though it does add some nice color.)
    
7. Sprinkle some of the cheese over the top  (about 1/3 of the cheese)
    
8. Whisk together the eggs, sour cream, mustard, oregano, salt, nutmeg and black pepper. Pour the mixture over everything in the pie dish. 
    
9. Top with the remaining grated cheese.
    
10. Top with the cooked sweet potato puffs.
     
11. Place the pan in the oven and bake for 20-25 minutes, or until slightly puffed and firm in the center. Remove from oven and let it cool and settle slightly before slicing.

A few of the steps illustrated:

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Butternut squash, chard and leeks, kielbasa, and broccoli, in layers

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Egg mixture.

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Sprinkle with 1/3 the cheese. Pour egg mixture.

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Remaining cheese sprinkled on top. 

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Baked potato puffs

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Place potato puffs over the top, evenly distributed.

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Out of the oven and the first piece taken.

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Yummy.