Preheat the oven to 220 °C (425 °F).

On a baking parchment-lined baking sheet, combine butternut squash, onion, 1 tbsp. (15 mL) oil and ¼ tsp. (1 mL) salt.

Bake for 18 to 20 minutes or until squash is tender. Let cool.

Reduce oven temperature to 200 °C (400 °F).

In a 10-in. (23-cm) oven-safe skillet, heat remaining oil over medium heat. Cook spinach and arugula until wilted, about 2 minutes. Remove from heat.

In a bowl, whisk together eggs, parsley, cilantro, 1 tbsp. (15 mL) chives, turmeric and remaining salt.

Add cooled squash and onion mixture.

Pour egg mixture into skillet. Quickly spread squash and wilted green vegetables evenly over the skillet.

Over medium heat, cook for 3 to 5 minutes without stirring until edges of eggs begin to set. Transfer skillet to the oven.

Bake for 12 to 15 minutes until centre is set. Sprinkle with remaining chives. Serve hot or at room temperature with a sweet and savoury salad.