This butternut squash frittata is a flavorful twist on a classic frittata. Roasted butternut, salty Parmesan, fresh herbs and peppery arugula deliver bright fall flavors, and it’s finished with a simple arugula salad. Perfect for an easy weeknight dinner or a relaxed brunch.
I am so ready for butternut squash season.
I love all winter squashes, but butternut is one of my favorites because it adapts so well to savory dishes. It’s versatile, naturally sweet and nutty, and when it’s pre-chopped from the grocery store it makes fast weeknight cooking even easier.
Breakfast for dinner is a household favorite here — comforting, quick, and endlessly adaptable. My mom always made memorable breakfasts for dinner when I was a kid, so I carry on that tradition with dishes like this frittata.
A loaded frittata alongside toasted, buttered sourdough is one of my go-to meals. It’s filling, easy to customize with whatever’s in the fridge, and makes a wonderful way to spotlight vegetables.
Great way to use veggies
Frittatas welcome almost any combination of vegetables, cheeses and herbs. In this version, roasted-butternut’s sweetness pairs beautifully with salty Parmesan and bright herbs. I like a mix of fresh sage and parsley, but use whatever herbs you have on hand — basil, thyme or chives would all work.
The frittata is finished with a simple arugula salad — just arugula tossed with olive oil, salt and pepper (a squeeze of lemon is nice if you like). The peppery greens add a fresh crunch and contrast that elevates each bite. I often add a salad like this to my frittatas for texture and brightness.
This is a super easy, satisfying weeknight meal that also travels well for leftovers. It’s delicious warm or cold.
Butternut Squash Frittata
Butternut Squash Parmesan Frittata
4
30
15
45
Ingredients
- 3 tablespoons butter
- 2 cups cubed butternut squash (about ½ to 1-inch cubes)
- kosher salt and pepper
- 1/2 red onion, diced
- 2 garlic cloves, minced
- 6 large eggs
- 3 tablespoons heavy cream or half-and-half
- 1/4 cup chopped fresh sage and parsley
- 2/3 cup freshly grated Parmesan cheese
- 3 to 4 cups arugula
- 1 teaspoon olive oil
- 1/4 cup shaved Parmesan cheese
Instructions
-
Preheat the oven to 400°F (200°C).
-
Heat a 10-inch oven-safe skillet over medium heat and melt 2 tablespoons of the butter. Add the cubed butternut squash, season with a generous pinch of salt and pepper, and cook for 5 to 6 minutes, stirring occasionally. Add the remaining tablespoon of butter, then stir in the diced red onion and minced garlic. Cook 4–5 minutes more, until the squash is fork-tender. Turn off the heat.
-
In a large bowl, whisk together the eggs, cream, chopped herbs and grated Parmesan. Season with a pinch of salt and pepper and mix until combined.
-
Pour the egg mixture over the squash in the skillet. Transfer the skillet to the oven and bake for 10 to 15 minutes, until the center is set. If needed, bake an additional 1–2 minutes to ensure the eggs are fully cooked.
-
While the frittata cooks, toss the arugula with the olive oil and a pinch of salt and pepper (add lemon if desired).
-
Remove the frittata from the oven, top with the arugula and shaved Parmesan, then slice into wedges or squares. Serve warm or at room temperature. Leftovers keep well in the fridge and are delicious cold.
Did you make this recipe?
Be sure to tag your photos with #howsweeteats so we can see your version. I appreciate you so much!
Best bite.