Zesty Butternut Squash Frittata Recipe

It instantly signals that a cozy, slow-paced meal is on the way, and this Butternut Squash Frittata is exactly the kind of dish that brings that warmth to the table.

I originally created this recipe after a memorable brunch trip, wanting to capture those savory and sweet flavors in my own kitchen. It has since become a staple for me because it feels fancy enough for guests but is actually simple enough to whip up for a quiet weekday lunch.

What Makes This Butternut Squash Frittata So Special

The combination of naturally sweet squash and salty Parmesan cheese creates a flavor profile that keeps everyone coming back for seconds. I find that the caramelized onions add just the right amount of depth to balance the richness of the eggs.

Unlike some egg dishes that can feel rubbery, the chunks of tender roasted vegetable give this Butternut Squash Frittata a satisfying, hearty texture. The crispy fried sage leaves on top provide a delicate crunch that contrasts beautifully with the soft, fluffy interior.

One of the best things about this recipe is how it seamlessly transitions from a morning main course to a light, healthy dinner option. You can serve it warm right out of the oven or enjoy a slice at room temperature for a quick, nutritious snack later in the day.

If you are looking for sweet treats to round out your brunch spread, my Savory Orange Cranberry Cookies Recipe offers a unique twist that pairs wonderfully with coffee. For a classic favorite that everyone adores, the Quick Peanut Butter Blossoms Recipe is another simple bake that never disappoints.

Everything You Need for Perfect Butternut Squash Frittata

Here is the shopping list you will need to get started:

• Large Eggs: These form the base of the dish, providing the necessary structure and fluffiness.
• Butternut Squash: You will need about half of a medium squash, peeled and chopped into small cubes to ensure they cook evenly.
• Yellow Onion: Adds a necessary savory sweetness that complements the earthiness of the squash.
• Parmesan Cheese: Freshly grated cheese offers a sharper, saltier flavor than the pre-shredded variety.
• Milk: A small amount helps to lighten the eggs and prevents the texture from becoming too dense.
• Garlic: Minced cloves infuse the mixture with a wonderful aromatic depth.
• Fresh Sage Leaves: These are fried until crisp to create a gourmet garnish that tastes amazing.
• Extra-Virgin Olive Oil: Essential for sautéing the vegetables and frying the sage leaves.
• Salt and Black Pepper: Simple seasonings that elevate all the savory notes in the dish.

My Method for Butternut Squash Frittata

Let’s get cooking!

1. Start by preheating your oven to 425 degrees Fahrenheit so it is ready when your eggs hit the pan. In a large mixing bowl, whisk together the eggs, milk, minced garlic, a portion of the salt, and plenty of freshly ground black pepper, then stir in about half of the grated cheese.
2. Heat a tablespoon of olive oil in a 10-inch oven-safe skillet (cast iron is best) over medium heat and add the chopped onion, cooking until it begins to soften. Add the cubed butternut squash and the remaining salt, then cover the pan to steam the squash for about 8 minutes until it becomes tender.
3. Remove the lid and increase the heat slightly to cook off any excess moisture, allowing the squash to brown slightly at the edges. Turn the heat down to low and arrange the squash and onions in an even layer across the bottom of the skillet to ensure every slice gets a good amount of vegetables.
4. Pour the egg mixture over the vegetables and sprinkle the remaining cheese on top, letting it cook on the stove for about a minute until the edges just start to set. Carefully transfer the skillet to the hot oven and bake for 8 to 15 minutes, watching closely until the eggs are puffed and the center jiggles only slightly when shaken.
5. While the frittata bakes, heat a little more oil in a separate skillet over medium heat until it shimmers. Toss in the sage leaves and fry them for a few seconds until they turn crisp and darken slightly, then transfer them immediately to a paper towel-lined plate and sprinkle with salt.
6. Once the Butternut Squash Frittata is fully cooked, remove it from the oven and let it rest for a few minutes to set. Scatter the crispy fried sage leaves over the top, slice into wedges, and serve warm.

My Best Tips for Perfect Butternut Squash Frittata

I always recommend using a well-seasoned cast iron skillet for this Butternut Squash Frittata because it distributes heat evenly and moves safely from stovetop to oven. If you do not have one, a sturdy stainless steel pan that is oven-safe will also work beautifully for this recipe.

Keep a close eye on the oven during the final few minutes of baking to ensure the eggs stay creamy and tender. The center should still have a slight jiggle when you gently shake the pan, as the residual heat will finish cooking it once removed.

When frying the sage leaves, make sure your oil is shimmering hot before dropping them in to ensure they crisp up immediately rather than soaking up grease. They only need a few seconds to become brittle and fragrant, so have a paper towel-lined plate ready nearby.

Best Ways to Enjoy Butternut Squash Frittata

To make this Butternut Squash Frittata a complete meal, I love pairing it with a simple green salad tossed in a lemony vinaigrette. The bright acidity of the dressing cuts through the richness of the cheese and eggs for a perfectly balanced bite.

For a heartier brunch spread, try serving warm slices alongside roasted potatoes or a piece of crusty sourdough toast. It also tastes fantastic with a dollop of tangy goat cheese or a side of sliced avocado for extra creaminess.

Follow me on Pinterest for more cozy breakfast ideas!

Butternut Squash Frittata with Fried Sage

---

• Author: Amelia Bryan
• Total Time: 53 min
• Yield: 6 to 8 slices
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A cozy, savory frittata featuring caramelized butternut squash, sweet onions, and salty Parmesan, topped with crispy fried sage leaves.

---

Ingredients

• 1 cup freshly grated Parmesan cheese, divided
• 3/4 to 1 pound butternut squash, peeled and chopped into 1/3-inch cubes
• 2 cloves garlic, minced
• 8 large eggs
• 1/2 cup milk
• 3/4 cup chopped yellow onion
• 16 fresh sage leaves
• 3/4 teaspoon fine salt, divided
• Freshly ground black pepper
• 2–3 tablespoons extra-virgin olive oil, divided

---

Instructions

1. Preheat your oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, minced garlic, 1/4 teaspoon of salt, and black pepper. Stir in half of the grated Parmesan cheese and set aside.
2. Heat 1 tablespoon of olive oil in a 10-inch oven-safe skillet (preferably cast iron) over medium heat. Add the onion and cook until softened, then add the cubed squash and remaining 1/2 teaspoon salt. Cover and cook for about 8 minutes until the squash is tender.
3. Uncover the pan and increase heat to medium to evaporate moisture and brown the squash slightly. Reduce heat to low and arrange the vegetables evenly in the pan.
4. Pour the egg mixture into the skillet and top with the remaining Parmesan cheese. Cook on the stovetop for about 1 minute until the edges lighten in color.
5. Transfer the skillet to the oven and bake for 10 to 16 minutes. The frittata is done when the eggs are puffed and the center jiggles only slightly.
6. While baking, heat remaining oil in a separate pan. Fry sage leaves until crisp (about 30 seconds), then drain on paper towels and salt lightly.
7. Remove frittata from oven, top with fried sage, let rest for 5 minutes, then slice and serve.

Notes

Inspired by Cookie and Kate. Store leftovers in the refrigerator for up to 4 days.

• Prep Time: 18 min
• Resting Time: 5 min
• Cook Time: 35 min
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 210
• Sugar: 3g
• Sodium: 450mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 1g
• Protein: 12g
• Cholesterol: 195mg

Keywords: Butternut Squash Frittata, gluten free breakfast, vegetarian brunch, easy frittata recipe