Butternut Squash Frittata with Sage and Emmentaler Cheese

Butternut squash is one of my Fall favorites. It’s light, sweet and a tad earthy so it’s ideal for roasting. This frittata uses roasted butternut squash, sage and a slightly sharp Emmentaler cheese to make a dish great for breakfast, brunch or even dinner.

Use a non-stick pie dish or an oven-safe skillet to make this in the oven. Be sure to whisk the eggs well so that it turns out nice and fluffy.

Ingredients

• 1 medium-sized butternut squash, cut into cubes (about 4 cups)
• 1/2 red onion, sliced


Sauteeing the Butternut Squash and Red Onion

• 1 TBSP olive oil
• 8 eggs
• 1 tsp salt
• 1 tsp black pepper
• 1/3 cup milk (or heavy cream)
• 2 TBSP chopped fresh sage
• 1 cup grated Emmentaler cheese

Directions:

1. Preheat oven to 425F.
2. Place butternut squash and onion in a large oven-safe skillet or dish and toss with olive oil, half of the salt and half of the pepper.
3. Roast until browned and softened (about 25 minutes).
4. Remove from oven and set aside to cool for about 5 minutes.


A Slice of Butternut Squash Frittata

5. In a large bowl, whisk eggs, milk or cream, sage and remaining salt and pepper.
6. Pour egg mixture into skillet and cook until set (about 8 to 10 minutes).
7. Remove frittata from the oven and sprinkle with Emmentaler cheese.
8. Turn on broiler and place skillet underneath until cheese melts and the top of the frittata is browned (about 2 minutes).
9. Cool frittata, cut into wedges and serve.

Pair this frittata with a breakfast meat of you choice or enjoy it solo. The flavors are very nice as butternut squash and sage often go hand-in-hand.

The frittata should rise some while in the oven, but settle out nicely once removed. If the egg mixture isn’t fully cooked, return to oven and cook an additional 2 minutes.

Enjoy this frittata as part of a great Fall brunch.

Photos courtesy of Miguel Solorzano Photography.