Taste squash differently this fall (recipe!) - Vivaï

Ingredients

• ½ onion, chopped
• ½ green pepper, finely diced
• 1 cup (250 mL) mushroom, diced
• 1 cup (250 mL) butternut squash, peeled and diced
• 1 tbsp (15 ml) olive oil
• 2 eggs
• ½ cup (125 ml) milk
• ½ cup (125 mL) ricotta cheese
• ¼ cup (60 mL) sundried tomatoes, coarsely chopped
• Salt and pepper to taste