Preheat the oven to 400°F and line a large baking sheet with parchment paper.

Place the squash cubes on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Roast 30 to 35 minutes or until golden brown around the edges.

Grease or spray an Instant Pot safe casserole or pan with olive oil or cooking oil spray.  Set aside.

Set instant pot to saute and add 1 tsp olive oil and diced onions.  Saute until onions become fragrant, then add kale. 

Whisk eggs, salt, and almond milk in the casserole dish.  Add in veggie mixture, butternut squash, then top with goat cheese. Gently mix goat cheese in with eggs. Cover with foil. 

Add a cup of water to the inner liner of the instant pot. Using your sling, lower your frittata into the instant pot. 

Set instant pot for 12 minutes.  After cook time, do a ten minute natural release.  

After removing the frittata from the IP, broil the top for a few minutes before serving (if desired). 

Cut into 4 servings and enjoy with some balsamic glazed drizzled on top.

Preheat the oven to 400°F and line a large baking sheet with parchment paper.

Place the squash cubes on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Roast 30 to 35 minutes or until golden brown around the edges.

Using an oven safe skillet, saute onions until translucent.  Then add kale and saute until wilted. Add roasted squash and give everything a nice stir.

Add your whisked eggs and top with goat cheese. Then bake in a 400F oven for about 17 minutes or until the frittata is cooked through.