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Pascal Motafferi

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Recipe: Spooky Halloween Pumpkin and Spinach Frittata

Pumpkin and Spinach Frittata

Why not spice up your cooking game this Halloween? We’ll show you how to make the perfect Halloween pumpkin and spinach frittata!

Preparation: 15 minutes
Cooking: 14 minutes
Portions: 4 servings


Pumpkin and Spinach Frittata



  • 1 tablespoon of vegetable oil
  • 2 cups pumpkin (cut into cubes)
  • 1 chopped onion
  • 2 garlic cloves, finely chopped
  • 1 package of frozen spinach, thawed, drained and chopped (10 oz / 300 g)
  • 6 eggs
  • 1 tablespoon of water
  • 1/2 teaspoon of salt
  • 1/4 teaspoon black pepper from the mill
  • 1 cup grated Monterey Jack cheese

Preparation: Pumpkin and Spinach Frittata

1. Heat oil over medium heat in a 10-inch (25 cm) diameter oven-proof skillet. Add pumpkin, onion and garlic and cook, stirring occasionally, for about five minutes or until squash is tender but still crisp. Add the spinach and mix.

2. Meanwhile, mix together eggs, water, salt and pepper in a bowl. Pour the egg mixture over the vegetables and mix. Sprinkle with cheese. Cook over medium-low heat for about seven minutes or until the bottom and sides of the frittata have set, but the top is still slightly liquid.

Continue baking under the preheated oven grill for about 2 minutes or until the frittata is golden brown and the top has set.

Variation: Pumpkin, spinach and meat frittata

(Add 1 cup (250 mL) smoked sausage, smoked turkey or smoked chicken cubed when adding spinach)



Pumpkin pie smoothie


Portion(s) 2 servings


  • 1 cup of evaporated milk
  • 3/4 cups of pumpkin puree (not pumpkin garnish)
  • 4 graham crackers roughly crumbled
  • 1/4 cup of commercial liquid egg (optional)
  • 1 tablespoon of ground flaxseed or chia seed
  • A pinch of cinnamon
  • brown sugar
  • 2 or 3 ice cubes (optional)



1. Liquefy all ingredients in a blender.
Makes two servings of approximately 1 cup (250 mL).

Orzotto with pumpkin


  • 300 g (2/3 lb) of pearl barley
  • 1 medium-small pumpkin, peeled and sliced
  • 4 slices of pancetta
  • 1 L (4 cups) vegetable or meat broth
  • 1 glass of white wine
  • 45 ml (3 tablespoons) of honey
  • 1 clove of garlic
  • 1/2 onion, chopped
  • 1 bouquet of fresh thyme
  • 30 ml (2 tablespoons) butter, separate
  • Grated parmesan cheese
  • Sea salt and black pepper from the mill


  1. Hollow out the pumpkin, slice 8 slices and peel.
  2. Place the pumpkin slices on a plate, drizzle with oil and season with salt and pepper, then add some thyme leaves. Coat well.
  3. Roast at 425 ° F (220 ° C) for 40 minutes. Then add the pancetta slices and cover generously with honey. Bake for 5 minutes, or until pancetta is crisp.
  4. In a skillet, heat 1 tablespoon of butter. Add a clove of garlic crushed in its skin and chopped onion.
  5. Sweat the onion and add the pearl barley. Coat the grains in the butter and onion, stirring gently for a few minutes or until the seeds begin to crackle.
  6. Add 1 glass of white wine, simmer for a minute, then add a ladle of broth. Cook as risotto: add broth one ladle at a time until absorbed, stirring until pearl barley is fully cooked.
  7. When the pumpkin is ready, cut the slices roughly into 4 pieces each, crush them with a fork and add them to the pan with the pearl barley. Add a little grated parmesan and 1 tablespoon butter, mix well.
  8. Top each plate with pancetta and parmesan.


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