Preheat oven to 350 degrees. Roast ~1½-2 lb butternut squash for 35 minutes (cut squash in half lengthwise, scoop out seeds, season squash lightly with olive oil, salt and pepper, place cut side down on a foil lined sheet. Bake 35 mins or until done. Can be done ahead of time. You won't need all of the squash for this dish).
Beat eggs with a splash of water (a couple tablespoons), stir in ½ cup parmesan cheese set aside.
Heat an oven-proof skillet on medium heat, add 1 Tablespoon olive oil, add shallots and saute 2-3 minutes. Add kale and continue to cook for an additional 3 minutes or until kale is wilted. Add roasted butternut squash. Season vegetable mixture with salt and pepper.
Pour eggs into pan and gently stir once or twice to distribute. Cook for 1-2 minutes or until eggs are set.
Transfer to oven for ~18 minutes or until cooked through.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/kale-and-butternut-squash-frittata/