Honeynut Squash Frittata With Red Onion Sage

Ingredients

• 1-2 very small squash (about 1 pound), such as honeynut, peeled, halved lengthwise, seeds and any stringy bits scooped out, and sliced into ¼-inch wedges
• 1 small red onion, peeled, ends trimmed, and sliced through the root into 6 wedges
• Extra virgin olive oil, for roasting
• Kosher salt and freshly ground black pepper
• Flaky salt, to taste
• 5 tablespoons all-purpose flour
• 1/4 teaspoon freshly grated nutmeg
• Zest from 1 Meyer lemon
• 2/3 cup whole milk
• 4 large eggs
• 2 tablespoons salted butter, plus 1 tsp, cubed
• 6 ounces goat cheese, broken into chunks
• 7-9 fresh sage leaves

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