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Happy Halloween, everyone! Tonight’s a busy one, but there’s still time for Meatless Monday.

You just need something easy and hearty, you know, to help soak up some of the sugar rush that is sure to come post-dinner tonight.

This one-pan dish fits the bill. It comes together quickly, uses one of the season’s best vegetables — butternut squash — and works well for breakfast the next day if your little trick-or-treaters are too excited to eat much before going out to knock on doors.

Butternut Frittata with Sage and Gruyère

4 cups butternut squash cubes

1/2 red onion, cut into thick slices

1 tablespoon extra-virgin olive oil

1 teaspoon sea salt, divided

1/2 teaspoon freshly ground black pepper, divided

8 large eggs

1/3 cup whole milk

2 tablespoons chopped fresh sage (or parsley)

1 cup grated Gruyère cheese

Preheat oven to 425 degrees. Place squash and onion in a large, heavy cast-iron skillet or other ovenproof skillet and toss with the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Roast until the vegetables are browned and softened, about 25 minutes, stirring once or twice during cooking. Remove skillet from oven and set aside to cool slightly.

In a large bowl, whisk eggs, milk, sage and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper together. Pour into the skillet and return it to the oven. Continue cooking until eggs are just about set, 6 to 7 minutes. Remove from the oven and sprinkle with cheese. Turn on the broiler; place the skillet under the broiler just until the cheese melts and the top of the frittata is browned, about 2 minutes. Cool for a few minutes, cut into wedges and serve.

— Recipe from www.wholefoodsmarket.com.