This Butternut Squash and Sage Frittata is a rustic yet elegant one-pan meal, perfect for brunch or a simple dinner. Sweet roasted squash and earthy sage create a comforting, aromatic dish that’s wonderfully versatile. It’s a nourishing, impressive meal that requires minimal effort.
Love Butternut Squash and Sage Frittata? So do we! If you're into Savory Breakfast or curious about Dinner Ideas, you'll find plenty of inspiration below.
Why You’ll Love This Butternut Squash and Sage Frittata
- All-in-one meal: Protein, carbs, and flavor in a single pan.
- Autumn comfort: Sweet squash and earthy sage create perfect harmony.
- Versatile timing: Ideal for breakfast, lunch, or a light dinner.
- Great leftovers: Stays moist and flavorful for easy meal prep.
Ingredients & Tools
- 1 medium butternut squash (about 600g), peeled, deseeded, and cut into 1.5 cm cubes
- 1 tbsp olive oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 8 large eggs
- 60 ml whole milk or single cream
- 80 g grated Gruyère or sharp cheddar cheese
- 15 g fresh sage leaves, roughly chopped (plus a few whole leaves for garnish)
- ½ tsp salt, or to taste
- ¼ tsp freshly ground black pepper
- Pinch of freshly grated nutmeg (optional, but highly recommended)
Tools: A good 10-inch (25 cm) oven-safe skillet (cast iron is ideal), a large mixing bowl, and a whisk.
Notes: The quality of your eggs really makes a difference here—they are the star, after all. And don’t skip the fresh sage; its fragrant, pine-like aroma is what makes this frittata sing.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 17 g |
| Fat: | 18 g |
| Carbs: | 14 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Don’t have an oven-safe skillet? No problem! You can sauté everything in a regular pan, then transfer the mixture to a greased pie dish or baking tin before pouring in the eggs and baking.
- Why pre-cook the squash? Raw squash will release too much water and won’t cook through in the frittata, leaving you with a soggy bottom. Roasting or sautéing it first concentrates its sweetness and ensures the perfect texture.
- Can I use dried sage? You can, but use it sparingly—about 1 teaspoon. The flavor is much more concentrated and less nuanced than fresh. Honestly, fresh is best for this recipe.
- What’s the deal with the nutmeg? It might seem like a tiny, optional ingredient, but a little grated nutmeg has a warm, sweet aroma that complements both the squash and the eggs beautifully. It’s a secret weapon in many egg dishes.
How to Make Butternut Squash and Sage Frittata
Step 1: First, let’s tackle the squash. Preheat your oven to 200°C (400°F). Toss the cubed butternut squash with half of the olive oil, a pinch of salt, and pepper on a baking sheet. Spread it out in a single layer—this is key for getting those lovely caramelized edges rather than steaming. Roast for about 20-25 minutes, or until the squash is tender and starting to turn golden brown. You’ll notice your kitchen will start to smell amazing.
Step 2: While the squash is roasting, heat the remaining olive oil in your oven-safe skillet over medium heat. Add the sliced onion and cook, stirring occasionally, for about 8-10 minutes until they’ve softened and become translucent. You’re not looking for a deep caramelization here, just a sweet, gentle cook. Add the minced garlic and cook for one more minute until fragrant. Be careful not to burn the garlic!
Step 3: In your large mixing bowl, crack the eight eggs. Add the milk (or cream), the grated cheese, chopped sage, salt, pepper, and that optional-but-wonderful nutmeg. Now, whisk it all together until the eggs are well beaten and the mixture is uniform. You don’t need to go crazy and create a ton of foam—just a steady, consistent whisking until it’s all combined.
Step 4: By now, your squash should be perfectly roasted. Add the roasted squash cubes directly into the skillet with the onions and garlic, gently folding them in so they’re evenly distributed. This is where the flavor base of your frittata really comes together in the pan.
Step 5: Pour the egg and cheese mixture evenly over the squash and onions in the skillet. Let it cook on the stovetop over medium-low heat for about 4-5 minutes, without stirring. You’ll see the edges of the frittata just beginning to set. This initial stovetop cook gives it a lovely firm base.
Step 6: Now for the magic. Transfer the entire skillet to your preheated oven. Bake for 15-18 minutes, or until the top is golden brown, the center is fully set (no jiggle when you gently shake the pan), and a knife inserted into the center comes out clean.
Step 7: Once it’s out of the oven, let the frittata rest in the pan for at least 5 minutes. This is a crucial step—it allows the eggs to firm up fully, making it much easier to slice cleanly. Then, you can run a spatula around the edges, slice it into wedges, and serve it up.
Storage & Freshness Guide
- Fridge: Cool completely, cover, and refrigerate for up to 3 days.
- Freezer: Wrap slices tightly and freeze for up to 1 month (texture may soften slightly).
- Reviving: Reheat in oven at 175°C (350°F) for 10–15 minutes, or microwave slices briefly.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just a squeeze of lemon juice and a drizzle of olive oil cuts through the richness of the frittata perfectly.
- Buttery, toasted sourdough — There’s nothing better than using a crusty piece of bread to scoop up every last crumb from your plate. It adds a wonderful textural contrast.
- Roasted cherry tomatoes — Their burst of sweet, acidic juice provides a lovely counterpoint to the earthy, savory flavors in the frittata.
Drinks
- A dry sparkling wine or Prosecco — The bubbles and acidity are fantastic for brunch and act as a palate cleanser between each rich, flavorful bite.
- A crisp apple cider — Whether alcoholic or not, the apple notes harmonize beautifully with the sweet squash and sage, enhancing the autumnal vibe.
- Hot coffee with a cinnamon stick — The warm spice of the cinnamon echoes the cozy, comforting notes in the frittata, making for a truly satisfying meal.
Something Sweet
- Warm apple crumble — Continue the cozy, fruit-and-spice theme with a simple, warm apple dessert that feels like a natural progression from the savory main.
- Dark chocolate and orange biscotti — These are perfect for dipping and offer a bittersweet, crunchy finish that doesn’t feel too heavy after the eggs.
- Maple panna cotta — A silky, not-too-sweet panna cotta with a hint of maple continues the elegant, rustic feel of the meal beautifully.
Top Mistakes to Avoid
- Mistake: Using a pan that’s not oven-safe. The plastic handle on many skillets will melt in a hot oven. Always double-check your pan can handle the heat, or be prepared to transfer the mixture.
- Mistake: Overcooking the frittata. The goal is a tender, moist interior, not a dry, rubbery brick. Remember, it will continue to cook a little from residual heat after you take it out of the oven, so pull it when the center is just set.
- Mistake: Skipping the stovetop step. If you pour the eggs over the filling and put it straight in the oven, you’ll miss out on that lovely, firm, golden-brown crust on the bottom. That initial cook is what gives it structure.
- Mistake: Not letting it rest. I know it’s tempting to dig right in, but slicing into a piping hot frittata will cause it to fall apart. A brief rest allows the proteins to relax and firm up, giving you clean, beautiful wedges.
Expert Tips
- Tip: Brown the butter for your sage. For an incredible flavor boost, before adding the onions, melt a tablespoon of butter in the skillet and let it cook until it turns a nutty brown color. Then toss in your fresh sage leaves for 30 seconds before proceeding. It adds a whole new dimension.
- Tip: Whip your eggs properly. Don’t just mix them; whisk them vigorously for a full minute. Incorporating a bit of air will give you a frittata with a lighter, fluffier texture rather than a dense one.
- Tip: Customize your add-ins. This recipe is a fantastic template. Feel free to add in some cooked, crumbled sausage, sautéed mushrooms, or spinach. Just make sure any wet ingredients are well-cooked and drained to avoid sogginess.
- Tip: Use a toothpick for the perfect doneness test. The visual “no jiggle” test is great, but for absolute certainty, insert a toothpick into the center. If it comes out clean, your frittata is perfectly cooked.
FAQs
Can I make this frittata ahead of time?
Absolutely, and it’s a fantastic make-ahead meal! Let the baked frittata cool completely, then cover it and store it in the refrigerator for up to 3 days. You can reheat individual slices in the microwave for a quick breakfast, or warm the whole thing in a 175°C (350°F) oven for about 10-15 minutes. The texture holds up remarkably well, making it a meal-prep superstar.
What’s the difference between a frittata and a quiche?
The main difference is the crust and the dairy-to-egg ratio. A quiche has a pastry crust and a custard filling made with a significant amount of cream or milk. A frittata is crustless and has a much higher egg-to-dairy ratio, resulting in a denser, more omelet-like texture. Think of a frittata as a quiche’s simpler, more rustic cousin.
My frittata puffed up a lot in the oven. Is that normal?
Yes, that’s completely normal and actually a good sign! The air you incorporated by whisking the eggs expands in the heat of the oven, causing the frittata to puff up beautifully. Don’t worry—it will deflate gracefully as it cools on your counter. This puffiness is a hallmark of a well-aerated egg mixture.
Can I freeze a frittata?
You can, but with a small caveat. The texture of the thawed eggs can become a little watery and less tender. If you do freeze it, let it cool completely, wrap individual slices tightly in plastic wrap and then foil, and freeze for up to a month. Thaw in the refrigerator overnight and reheat gently in the oven for the best results.
I don’t have Gruyère. What other cheeses work well?
Gruyère is lovely for its nutty flavor, but you have so many great options! Sharp white cheddar will give you a stronger, tangier kick, while Fontina is wonderfully melty and mild. Goat cheese crumbled over the top before baking adds a fantastic creamy, tangy element. Honestly, almost any good melting cheese will work beautifully here.
Butternut Squash And Sage Frittata
Make this easy Butternut Squash and Sage Frittata for a perfect brunch or dinner. A one-pan meal full of autumn flavors. Get the simple recipe now!
Ingredients
For the Ingredients
-
1 medium butternut squash (about 600g, peeled, deseeded, and cut into 1.5 cm cubes)
-
1 tbsp olive oil
-
1 large onion (thinly sliced)
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2 cloves garlic (minced)
-
8 large eggs
-
60 ml whole milk or single cream
-
80 g grated Gruyère or sharp cheddar cheese
-
15 g fresh sage leaves (roughly chopped (plus a few whole leaves for garnish))
-
½ tsp salt (or to taste)
-
¼ tsp freshly ground black pepper
-
1 Pinch freshly grated nutmeg (optional, but highly recommended)
Instructions
-
First, let's tackle the squash. Preheat your oven to 200°C (400°F). Toss the cubed butternut squash with half of the olive oil, a pinch of salt, and pepper on a baking sheet. Spread it out in a single layer—this is key for getting those lovely caramelized edges rather than steaming. Roast for about 20-25 minutes, or until the squash is tender and starting to turn golden brown. You’ll notice your kitchen will start to smell amazing.01
-
While the squash is roasting, heat the remaining olive oil in your oven-safe skillet over medium heat. Add the sliced onion and cook, stirring occasionally, for about 8-10 minutes until they’ve softened and become translucent. You’re not looking for a deep caramelization here, just a sweet, gentle cook. Add the minced garlic and cook for one more minute until fragrant. Be careful not to burn the garlic!02
-
In your large mixing bowl, crack the eight eggs. Add the milk (or cream), the grated cheese, chopped sage, salt, pepper, and that optional-but-wonderful nutmeg. Now, whisk it all together until the eggs are well beaten and the mixture is uniform. You don't need to go crazy and create a ton of foam—just a steady, consistent whisking until it's all combined.03
-
By now, your squash should be perfectly roasted. Add the roasted squash cubes directly into the skillet with the onions and garlic, gently folding them in so they're evenly distributed. This is where the flavor base of your frittata really comes together in the pan.04
-
Pour the egg and cheese mixture evenly over the squash and onions in the skillet. Let it cook on the stovetop over medium-low heat for about 4-5 minutes, without stirring. You’ll see the edges of the frittata just beginning to set. This initial stovetop cook gives it a lovely firm base.05
-
Now for the magic. Transfer the entire skillet to your preheated oven. Bake for 15-18 minutes, or until the top is golden brown, the center is fully set (no jiggle when you gently shake the pan), and a knife inserted into the center comes out clean.06
-
Once it's out of the oven, let the frittata rest in the pan for at least 5 minutes. This is a crucial step—it allows the eggs to firm up fully, making it much easier to slice cleanly. Then, you can run a spatula around the edges, slice it into wedges, and serve it up.07
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