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.
- 1 medium-sized butternut squash, cut into cubes (about 4 cups)
- 1/2 red onion, sliced
- 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
- Preheat oven to 425F.
- 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.
- Roast until browned and softened (about 25 minutes).
- Remove from oven and set aside to cool for about 5 minutes.
- In a large bowl, whisk eggs, milk or cream, sage and remaining salt and pepper.
- Pour egg mixture into skillet and cook until set (about 8 to 10 minutes).
- Remove frittata from the oven and sprinkle with Emmentaler cheese.
- Turn on broiler and place skillet underneath until cheese melts and the top of the frittata is browned (about 2 minutes).
- 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.