On brisk autumn mornings, the kitchen feels incomplete without the earthy aroma of roasting vegetables and herbs. I created this Butternut Squash Frittata to capture those cozy weekend vibes in one simple, satisfying skillet.

The sweetness of the squash balances perfectly with salty parmesan and fragrant fried sage leaves. It has quickly become my favorite way to slow down and enjoy a seasonal breakfast.

What Makes This Butternut Squash Frittata So Special

You can prepare the entire dish in a single cast iron skillet for minimal cleanup afterwards. The transition from stovetop to oven ensures the eggs cook evenly without becoming rubbery.

This recipe is naturally gluten-free and vegetarian, making it an excellent choice for feeding a crowd with different dietary needs. You can easily prep the vegetables ahead of time to make morning cooking faster.

Leftovers reheat beautifully for a quick weekday lunch that tastes just as fresh as day one. The combination of textures from the creamy squash and crispy sage feels restaurant-quality.

If you enjoyed this savory breakfast, my Savory Orange Cranberry Cookies Recipe brings that same satisfying warmth, and the Quick Peanut Butter Blossoms Recipe has become a regular in my meal rotation. Both recipes share the same simple approach that makes weeknight cooking stress-free.

Everything You Need for Perfect Butternut Squash Frittata

Here are the fresh ingredients you will need to gather:

Eggs: Use large eggs for the best ratio of binding liquid to vegetables.
Milk: Whole milk provides a rich custard base, though you can use a dairy-free alternative if needed.
Garlic: Fresh cloves pressed or minced add a savory depth that complements the sweet squash.
Fine Salt: Essential for seasoning the eggs and drawing moisture out of the onions.
Parmesan Cheese: Freshly grated cheese melts better and offers a sharper flavor than pre-shredded options.
Extra-Virgin Olive Oil: You will need this for sautéing the vegetables and frying the sage leaves.
Butternut Squash: Peel and chop this into small, uniform cubes to ensure even cooking.
Yellow Onion: Adds a necessary aromatic sweetness when caramelized.
Black Pepper: Freshly ground pepper provides a nice bite against the rich cheese.
Fresh Sage Leaves: These crisp up beautifully in oil and provide the signature autumnal flavor.

My Method for Butternut Squash Frittata

Let’s get cooking with these simple steps:

Begin by preheating your oven to 425 degrees Fahrenheit so it is ready when the stovetop portion is done. In a large mixing bowl, whisk together the eggs, milk, minced garlic, a portion of the salt, and several generous grinds of black pepper until the yolks and whites are fully combined. Stir in about half of the grated cheese, then set this mixture aside to rest while you prepare the vegetables.
Warm a tablespoon of olive oil in a 10-inch cast iron skillet (or oven-safe pan) over medium heat until it shimmers. Add the chopped yellow onion to the pan and toss to coat it in the oil. Sauté the onions for a few minutes until they begin to soften and turn translucent, releasing their sweet aroma.
Add the cubed butternut squash and the remaining salt to the skillet, stirring well to combine everything. Cover the pan with a lid or baking sheet and lower the heat slightly to let the squash steam and soften for about eight minutes. Remove the lid, increase the heat back to medium, and continue cooking until the liquid evaporates and the squash develops golden-brown edges.
Reduce the heat to low and use a spatula to arrange the cooked squash and onions in an even layer across the bottom of the skillet. Whisk your egg mixture one last time to ensure the spices are distributed, then pour it over the vegetables. Sprinkle the remaining cheese over the top and let it cook on the stove for about a minute until the edges just start to set and lighten in color.
Carefully transfer the hot skillet into the preheated oven using oven mitts. Bake the Butternut Squash Frittata for 8 to 15 minutes, watching closely until the eggs are puffed and the center jiggles only slightly when you shake the pan. While it bakes, heat oil in a separate small skillet and fry the sage leaves until crisp, then drain them on a paper towel. Remove the frittata from the oven, top with the crispy sage, and let it rest for a few minutes before slicing.

My Best Tips for Perfect Butternut Squash Frittata

Make sure you cut the vegetables into small, uniform cubes so they cook through evenly. Large chunks might remain hard in the center even after the eggs have fully set.

I always whisk the eggs vigorously before adding the cheese to incorporate plenty of air for a fluffier texture. Salt needs time to dissolve into the egg mixture for the best overall flavor distribution.

Watch the sage leaves closely when frying them because they can go from crispy to burnt in seconds. The oil should be shimmering hot before you drop the leaves in for that perfect crunch.

How I Like to Serve This Butternut Squash Frittata

A crisp green salad with lemon vinaigrette cuts through the richness of the eggs and cheese beautifully. I also enjoy pairing a slice with roasted potatoes if I am serving this for a hearty dinner.

You can garnish the plate with extra fresh cracked pepper and a drizzle of olive oil right before eating. This Butternut Squash Frittata shines whether served warm from the oven or at room temperature for brunch.

I love seeing your creations, so please follow me on Pinterest to stay connected and share your photos.

Butternut Squash Frittata with Fried Sage

Author: Joanna Wearstler
Total Time: 55 min
Yield: 6 to 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

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

Ingredients

Scale

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

Instructions

Preheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, garlic, 1/4 teaspoon of salt, and black pepper. Stir in half of the cheese.
Heat 1 tablespoon olive oil in a 10-inch oven-safe skillet over medium heat. Add the onion and cook until translucent.
Add the butternut squash and remaining 1/2 teaspoon salt. Cover and cook for about 8 minutes until tender. Uncover and cook until golden brown.
Arrange vegetables evenly in the pan. Pour in the egg mixture and top with the remaining cheese. Cook on stovetop until edges set (about 1 minute).
Transfer skillet to oven and bake for 8 to 15 minutes until eggs are puffed and center barely jiggles.
While baking, fry sage leaves in olive oil in a separate pan until crispy. Drain on paper towels.
Top frittata with fried sage, let rest for 5 minutes, then slice and serve.

Notes

Ensure your skillet is oven-safe before starting. Cast iron works best for even heat distribution.

Prep Time: 20 min
Resting Time: 5 min
Cook Time: 35 min
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 2g
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, easy breakfast, vegetarian dinner, gluten free recipe, fall brunch

Ultimate Butternut Squash Frittata Recipe