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Fall Roasted Butternut Squash and Sage Frittata

This frittata features roasted butternut squash, caramelized onions, and fresh sage cooked into a fluffy egg mixture. It is baked until set and lightly browned on top, with a tender, custardy interior and a slightly crispy edge. The dish showcases seasonal vegetables and herbs, creating a warm, hearty breakfast or brunch option.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small butternut squash peeled, seeded, and cubed
  • 1 large onion sliced thin
  • 2 tablespoons olive oil
  • 1 teaspoon fresh sage chopped
  • 4 eggs beaten
  • 1/4 cup milk optional for fluffiness
  • 1/2 cup shredded cheese optional, such as Gruyère or cheddar
  • to taste salt and pepper

Equipment

  • Baking Sheet
  • Oven-safe skillet or pie dish
  • Mixing bowl
  • Whisk
  • Spatula

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with one tablespoon of olive oil, and toss to coat. Roast for about 20-25 minutes until tender and slightly caramelized, then remove and set aside.
  2. While the squash roasts, heat the remaining olive oil in an oven-safe skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they soften and turn golden brown—about 10 minutes. Add the chopped sage and cook for another minute until fragrant.
  3. Once the onions are caramelized, add the roasted butternut squash to the skillet and gently stir to combine. Season with salt and pepper to taste and remove the skillet from heat.
  4. In a mixing bowl, whisk together the eggs and milk until well combined and slightly frothy. Stir in the shredded cheese if using, and add a pinch of salt and pepper.
  5. Pour the egg mixture evenly over the roasted squash and onion mixture in the skillet or transfer everything into a greased pie dish or oven-safe dish. Ensure the ingredients are spread out evenly.
  6. Place the skillet or dish into the preheated oven and bake for 20-25 minutes, until the eggs are set around the edges and a gentle golden brown forms on top.
  7. Remove the frittata from the oven and let it sit for a few minutes to settle. Slice into wedges and serve warm, garnished with extra sage if desired.

Notes

Feel free to customize with additional herbs or toppings like a dollop of sour cream or a sprinkle of red pepper flakes for some heat.