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Autumn Butternut Squash and Sage Frittata

This frittata combines roasted butternut squash and crispy sage folded into fluffy eggs, creating a savory dish with a tender interior and lightly browned top. The ingredients are whisked together and cooked in a skillet until set and golden around the edges, resulting in a hearty breakfast or brunch centerpiece.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 small butternut squash peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 8 large eggs
  • 1/4 cup milk
  • 1 teaspoon fresh sage leaves chopped or whole
  • Salt to taste
  • Pepper to taste
  • 2 tablespoons butter

Equipment

  • Oven
  • Skillet or oven-safe frying pan
  • Mixing bowl
  • Whisk
  • Knife
  • Cutting Board
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 375°F (190°C). Toss the cubed butternut squash with a tablespoon of olive oil and spread on a baking sheet.
  2. Roast the squash for about 15-20 minutes, until tender and lightly caramelized at the edges. Remove from the oven and set aside.
  3. While the squash roasts, whisk together the eggs, milk, chopped sage, salt, and pepper in a bowl until well combined and slightly frothy.
  4. Heat the butter in a skillet over medium heat until melted and foaming. Add the sage leaves and cook for about 30 seconds until fragrant and crispy.
  5. Add the roasted butternut squash into the skillet, pressing gently to distribute evenly. Cook for 2-3 minutes, allowing the edges to begin caramelizing slightly.
  6. Pour the egg mixture over the squash, ensuring it spreads evenly across the skillet. Let it cook undisturbed for about 3-4 minutes until the edges begin to set and turn golden.
  7. Transfer the skillet to the preheated oven and bake for another 10-12 minutes, until the frittata is puffed, fully set, and lightly golden on top.
  8. Remove the skillet from the oven and allow the frittato to rest for a couple of minutes. Slice into wedges and serve warm, garnished with additional sage if desired.