A Butternut Squash Frittata, loaded with roasted squash, fresh spinach, and tangy feta cheese, captures the essence of fall flavors in one savory dish.
This frittata is a vegetarian delight, perfect for breakfast, brunch, or even a light dinner.
If you’re a fan of mushroom pasta or mushroom carbonara, you’ll love how mushrooms add depth and richness to this frittata, much like they do in creamy, comforting pasta dishes.
Cooking time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
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Ingredients for Butternut Squash Frittata
To create this delicious and satisfying frittata, you’ll need the following ingredients:
- 1 small butternut squash (peeled, seeded, and diced)
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon (optional)
- Salt and pepper (to taste)
- 6 large eggs
- 1/2 cup milk (dairy or plant-based)
- 1/4 teaspoon nutmeg
- 1 cup fresh spinach (roughly chopped)
- 1/2 cup crumbled feta cheese
- 1 tablespoon fresh thyme (optional)
- 1/2 cup sautéed mushrooms (optional for an extra savory flavor)
The Role of Butternut Squash
Butternut squash is one of the most celebrated vegetables of the fall season, known for its natural sweetness and creamy texture.
Roasting the squash brings out its best qualities, creating caramelized edges and a tender bite that blends beautifully into a frittata. Rich in vitamins A and C, butternut squash also adds nutritional value, making this dish not only flavorful but also nourishing.
Its mild sweetness contrasts nicely with the salty, tangy feta and savory spinach, creating a delightful balance of flavors in every bite.
Step-by-Step Instructions
Step 1: Roast the Butternut Squash
Start by preheating your oven to 400°F (200°C). While the oven heats up, peel, seed, and dice the butternut squash into small cubes.
Spread the diced squash on a baking sheet, drizzle with olive oil, and season with salt, pepper, and cinnamon, if desired. Toss the squash so it gets evenly coated in the oil and seasoning.
Roast the squash for about 25–30 minutes, flipping the pieces halfway through. The squash should become tender and caramelized, with a slight browning on the edges.
This roasting process deepens the squash’s natural sweetness, making it the perfect base for a flavorful frittata.
Step 2: Sauté the Spinach and Mushrooms
While the butternut squash roasts, heat a small amount of olive oil in a pan over medium heat. Add the fresh spinach and cook it for 2–3 minutes, just until wilted. If you’re adding mushrooms, slice them thinly and toss them in the pan alongside the spinach.
Sauté the mushrooms until they release their moisture and begin to brown, which should take about 5 minutes.
Mushrooms lend an earthy, umami flavor to the dish, much like they do in mushroom carbonara. Their richness enhances the creaminess of the eggs and cheese, making this frittata even more indulgent. Remove the spinach and mushrooms from the heat once they are cooked, and set them aside.
Step 3: Prepare the Egg Mixture
Crack the eggs into a large bowl and whisk them together until smooth. Add the milk, nutmeg, salt, and pepper, then whisk again to combine.
The milk helps create a soft, custardy texture in the frittata, while the nutmeg adds a subtle warmth that complements the other flavors.
At this point, you can also stir in the fresh thyme if you’re using it. Thyme’s herbal notes provide a bright contrast to the sweet squash and earthy mushrooms, adding an extra layer of flavor to the dish.
Step 4: Assemble and Bake
Once the squash is roasted and the spinach and mushrooms are cooked, it’s time to assemble your frittata. Lower the oven temperature to 375°F (190°C). In a greased oven-safe skillet or baking dish, spread the roasted butternut squash evenly across the bottom.
Scatter the sautéed spinach and mushrooms on top, followed by the crumbled feta cheese.
Pour the egg mixture over the vegetables and cheese, making sure it’s evenly distributed. The eggs will bind everything together as they bake, creating a cohesive and flavorful frittata.
Transfer the skillet or dish to the oven and bake for 20–25 minutes, or until the eggs are set and the top is lightly golden. You can test for doneness by inserting a knife into the center; if it comes out clean, your frittata is ready.
Step 5: Serve and Enjoy
Allow the frittata to cool for a few minutes before slicing. Serve it warm, garnished with extra fresh thyme or a sprinkle of feta, if desired. This butternut squash frittata makes a hearty breakfast, a delightful brunch dish, or even a light dinner when paired with a side salad or crusty bread.
Why You’ll Love This Frittata
This Butternut Squash Frittata captures the essence of fall with its warm, seasonal flavors. The roasted butternut squash adds a subtle sweetness, while the spinach and feta cheese offer a savory balance. The addition of sautéed mushrooms provides an extra layer of richness, similar to the umami flavors you’d find in a comforting mushroom pasta or vegetarian carbonara.
Whether you’re meal-prepping for the week or hosting a weekend brunch, this frittata is a fantastic choice. It’s easy to make, nutrient-rich, and packed with seasonal flavors that will make you savor every bite.
