Autumn Harvest Frittata: A Cozy Twist

As the leaves turn vibrant shades of orange and crimson, I find myself craving more than just pumpkin spice. This fall, I’ve been obsessed with transforming traditional ingredients into something unexpected — like using roasted butternut squash and sage in a fluffy frittata. It’s not just breakfast; it’s a celebration of autumn’s bounty wrapped into one hearty dish.

Cooking during this season feels like capturing the essence of cozy mornings and chilly evenings. The scent of caramelized onions mingling with sweet squash makes my kitchen smell like a fall forest. Each bite brings a mix of textures and flavors that remind me why fall is the best time to get creative with simple ingredients.

Butternut Squash and Sage Frittata

This frittata combines roasted sweet butternut squash and fragrant sage into a fluffy egg mixture baked until set. The dish features a tender interior with a lightly browned top, showcasing vibrant fall flavors and textures. It’s a hearty, colorful breakfast or brunch option perfect for cozy mornings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Fall

Calories: 210

Ingredients Equipment Method

Ingredients

  

• 1 medium butternut squash peeled, seeded, and cubed
• 2 tablespoons olive oil divided
• 1 small onion finely chopped
• 2 cloves garlic minced
• 4 large eggs beaten
• 1/4 cup milk optional, for fluffiness
• 1 teaspoon fresh sage chopped
• to taste salt and pepper
• 1/4 cup shredded cheese optional, such as Parmesan or Gruyère

Equipment

• Baking sheet
• Mixing bowl
• Whisk
• Oven-safe skillet or baking dish
• Cutting board
• Chef’s knife

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 roast for about 20-25 minutes until tender and lightly caramelized. This brings out the natural sweetness and softens the squash for the frittata.
   2 tablespoons olive oil
2. While the squash roasts, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until it turns translucent and fragrant.
   2 tablespoons olive oil
3. Add the minced garlic and chopped sage to the onions, cooking for another 30 seconds until the garlic is aromatic and the sage is slightly crispy.
   2 tablespoons olive oil
4. In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined. This creates a light, airy base for the frittata.
   2 tablespoons olive oil
5. Add the roasted butternut squash to the skillet with the onion, garlic, and sage. Stir gently to combine and let the flavors meld for a minute or two over low heat.
   2 tablespoons olive oil
6. Pour the beaten egg mixture over the squash and onions in the skillet. Tilt the pan to evenly distribute the eggs and ingredients.
   2 tablespoons olive oil
7. Sprinkle shredded cheese over the top if using, and cook without stirring for about 2-3 minutes until the edges start to set and the bottom turns golden.
   2 tablespoons olive oil
8. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the frittata is puffed, golden, and fully set in the center.
9. Remove the skillet from the oven and let the frittata cool for a few minutes. Slice into wedges and serve warm for a savory, visually appealing dish.