Butternut Squash Frittata
Overview
Butternut Squash is so versatile- it can be made sweet or savory and used in such a variety of ways- like this super delicious BUTTERNUT SQUASH FRITTATA!
As the weather gets colder, I seem to always have squash in my fridge. And with Thanksgiving literally around the corner (can you believe it?!?!?), I have all the squash (recipe testing, you know?)!
This butternut squash frittata is a cinch to put together and here’s why you’ll love it:
- It’s super nutritious
- You’ll already have the butternut squash for Thanksgiving OR you’ll have some leftovers
- It doesn’t get soggy because you cook the squash ahead of time
- It is good the next day!
So let’s get to it, shall we?
Serves up to 6 people
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
- 6 large brown eggs
- 1 /2 tsp kosher salt
- cracked fresh pepper
- 1/8 cup of milk
- 1/2 cup part skim (or whole milk, your choice) ricotta cheese
- 1/2 cup shredded parmesan cheese
- Olive oil for the pan
- 2 garlic cloves, minced or finely chopped
- 1 small yellow onion, diced
- 2 cups butternut squash, chopped
- more salt and pepper as needed
Method
Preheat oven to 400 degrees.
Whisk together the eggs, salt, pepper, milk, parmesan, and ricotta.
In an 8 or 10 inch skillet, preferably cast iron and one that can go stovetop to oven, drizzle the pan with olive oil, a few teaspoons. Add your onion + garlic, allow to cook for 5 minutes on medium low.
Next, add your butternut squash and cook for another 5-10 minutes. Remove from the heat.
Next, pour the egg mixture on top of the vegetables in the skillet.
Cook for 20 minutes.
Serve immediately!
Butternut Squash Frittata
Ingredients
- 6 large brown eggs
- 1/2 tsp kosher salt +1/4 tsp cracked fresh pepper
- extra virgin olive oil for the pan
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 2 cups peeled + chopped butternut squash
- 1/8 cup milk
- 1/2 cup part skim (or whole milk, your choice) ricotta cheese*
- 1/2 cup shredded parmesan cheese
Instructions
- Preheat oven to 400 degrees.Whisk together the eggs, salt, pepper, milk, parmesan, and ricotta.In an 8 or 10 inch skillet, preferably cast iron and one that can go stovetop to oven, drizzle the pan with olive oil, a few teaspoons. Add your onion + garlic, allow to cook for 5 minutes on medium low. Next, add your butternut squash and cook for another 5-10 minutes. Remove from the heat.Next, pour the egg mixture on top of the vegetables in the skillet. Cook for 20 minutes.Serve immediately!
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