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
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
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
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
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
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
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
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.
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.
