From the February/March 2018 issue
Serves 4-6


For the tomato chutney:

  • 1 TBSP extra-virgin olive oil
  • 1 medium shallot, finely chopped
  • 1 cinnamon stick
  • 4 cups chopped tomatoes
  • 2 TBSP honey
  • 2 tsp finely grated fresh ginger
  • Pinch of sea salt
  • 2 TBSP finely chopped parsley

For the frittata:

  • 2 TBSP extra-virgin olive oil
  • 1 small butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 2 cups)
  • Sea salt and black pepper, to taste
  • 2 ounces sliced prosciutto, chopped
  • 2 garlic cloves, minced or finely

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