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Butternut Squash Frittata

Combine buttery soft roasted butternut squash with eggs and Parmesan to make this perfect butternut squash frittata. It will be an excellent dish for your brunch.
Butternut Squash Frittata.

Butternut Squash Frittata.

Caramelized roasted butternut squash is my go-to recipe when I need a delicious and easy side dish and a great way to use butternut squash. For brunch, I think a butternut squash frittata is more appropriate.

The pairing of butternut squash, eggs, and Parmesan make for an excellent frittata.

You can also combine your favorite pie crust with this frittata and turn this recipe into a satisfying quiche.

Ingredients for a butternut squash frittata: butternut squash, eggs, onion, garlic, Parmesan, bacon, stock, olive oil, salt, and pepper.

Ingredients for a butternut squash frittata: butternut squash, eggs, onion, garlic, Parmesan, bacon, stock, olive oil, salt, and pepper.

Ingredients for a butternut squash frittata

The base ingredients are eggs, vegetable stock, garlic, salt, pepper, Parmesan cheese, olive oil, onion, and butternut squash.

For carnivores, I suggest using bacon as the perfect add-on. For vegetarians, mushrooms would be a great substitute. You can even use both bacon and mushrooms for maximum flavors.

How to cut a butternut squash

1. Remove top and bottom

First, use a sharp knife to chop away the top and the bottom of the butternut squash.

2. Peel the skin

Next, use a vegetable peeler to peel the skin of the squash.

If you don’t have a peeler, you can use a knife to peel the skin. Cut the squash into two halves horizontally, then carefully cut away the skin with a sharp knife.

3. Remove the seeds

Cut the squash into two halves vertically. The bottom part should contain seeds, and you can use a spoon to scoop the seeds and discard them.

4. Dice the squash

Once the squash is peeled and the seeds removed, you can use a sharp knife to cut it into dices as specified by the recipe.

(1) Whisk together eggs, stock, garlic, salt, pepper, and Parmesan. (2) Sauté bacon and onion in olive oil. (3) Brown butternut squash on a stovetop, then roast in the oven until fork-tender. (4) Pour the egg mixture over squash, sprinkle the top with Parmesan, and bake until set.

(1) Whisk together eggs, stock, garlic, salt, pepper, and Parmesan. (2) Sauté bacon and onion in olive oil. (3) Brown butternut squash on a stovetop, then roast in the oven until fork-tender. (4) Pour the egg mixture over squash, sprinkle the top with Parmesan, and bake until set.

Step-by-step to prepare and cook a butternut squash frittata

Preheat oven to 200 Celcius (400 Fahrenheit).

In a mixing bowl, whisk together eggs, vegetable stock, garlic, 12 teaspoon sea salt, and 14 teaspoon pepper. Then whisk in half of the Parmesan.

Heat olive oil in a 12-inch cast-iron skillet over medium heat. Sauté bacon until crispy, or mushrooms until wilted and dry. Add onion and continue cooking until onion is translucent.

NOTE: You can use a 10-inch skillet, but the roasting and baking time may take longer. Please adjust accordingly.

Add butternut squash, a teaspoon salt, 14 teaspoon pepper, and cook over medium-high heat for 5 minutes or until slightly browned. Transfer the skillet into the preheated oven and roast for 15-20 minutes, or until the squash is fork-tender.

Remove the skillet from the oven and reduce the heat to 180 Celsius (350 Fahrenheit).

Whisk the egg mixture one more time and pour it over the squash. Sprinkle the top with the remaining half of the Parmesan. Bake again for 18-20 minutes, or until the egg is set.

Cut the butternut squash frittata into eight slices and serve.

Cut the butternut squash frittata into eight slices and serve.

Butternut Squash Frittata

Author: Anita Jacobson

Courses:

Cuisine:

Ingredients:

Diets:

Prep Time: 15 mins

Cook Time: 1 hour

Total Time: 1 hour 15 mins

Serves: 8

Print Recipe

Ingredients

  • 8 large size eggs
  • 1/2 cup vegetable stock
  • 2 cloves garlic, minced
  • 1 1/2 teaspoon sea salt, divided
  • 1/2 teaspoon ground pepper, divided
  • 42 gram (1.5 oz) grated Parmesan cheese, divided
  • 2 tablespoon olive oil
  • 1 large onion (~ 200 gram / 7 oz), diced
  • 2 slices bacon, chopped (carnivore version), or 225 gram (8 oz) mushrooms, sliced (vegetarian version)
  • 750 gram/26 oz butternut squash meat (from 2 average-size squash), 1/2-inch pieces

Instructions

  1. Preheat oven to 200 Celcius (400 Fahrenheit).
  2. In a mixing bowl, whisk together eggs, vegetable stock, garlic, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper. Then whisk in half of the Parmesan.
  3. Heat olive oil in a 12-inch cast-iron skillet over medium heat. Sauté bacon until crispy, or mushrooms until wilted and dry. Add onion and continue cooking until onion is translucent. (Note 1)
  4. Add butternut squash, a teaspoon salt, 1/4 teaspoon pepper, and cook over medium-high heat for 5 minutes or until slightly browned. Transfer the skillet into the preheated oven and roast for 15-20 minutes, or until the squash is fork-tender.
  5. Remove the skillet from the oven and reduce the heat to 180 Celsius (350 Fahrenheit).
  6. Whisk the egg mixture one more time and pour it over the squash. Sprinkle the top with the remaining half of the Parmesan. Bake again for 18-20 minutes, or until the egg is set.

Notes

  • (1) You can use a 10-inch skillet, but the roasting and baking time may take longer. Please adjust accordingly.

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