Butternut Squash Frittata with Fried Sage
A frittata is a versatile and hearty dish that can be enjoyed for breakfast, brunch, or even a light dinner. This Butternut Squash Frittata with Fried Sage is a perfect combination of earthy flavors, creamy texture, and a touch of crispiness from the fried sage. It’s an easy, one-pan meal that is packed with nutrients and flavor.
Why You’ll Love This Recipe
- Seasonal ingredients: Butternut squash and sage are a perfect match, making this frittata ideal for fall and winter.
- Nutritious and satisfying: Packed with protein from eggs and fiber from squash, it’s a wholesome dish.
- Easy to make: A one-pan meal that requires minimal prep and cleanup.
- Customizable: Add your favorite cheese, greens, or even a protein like bacon or sausage.
Ingredients
- 1 1/2 cups butternut squash, peeled and diced into small cubes
- 1 small onion, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon butter
- 6 large eggs
- 1/4 cup milk (or cream for a richer taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1/2 cup crumbled feta or goat cheese (optional but highly recommended)
- 6-8 fresh sage leaves
- 1/4 cup shredded Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional for a little heat)
Instructions
- Preheat oven: Set your oven to 375°F (190°C).
- Cook the butternut squash: In an oven-safe skillet, heat olive oil over medium heat. Add the diced butternut squash and cook for about 8-10 minutes, stirring occasionally, until softened and lightly caramelized. Remove from the pan and set aside.
- Sauté onions and fry sage: In the same pan, melt butter and add chopped onions. Sauté until they become translucent. Push the onions to the side, and add the sage leaves. Fry them for about 30 seconds until crispy, then remove and set aside on a paper towel.
- Prepare the egg mixture: In a bowl, whisk together the eggs, milk, salt, black pepper, and smoked paprika.
- Assemble the frittata: Return the cooked butternut squash to the skillet, spreading it evenly. Pour the egg mixture over the squash and onions. Sprinkle crumbled feta or goat cheese on top.
- Cook on the stovetop: Let the frittata cook on medium-low heat for about 3-4 minutes, just until the edges start to set.
- Bake to finish: Transfer the skillet to the oven and bake for about 12-15 minutes, or until the eggs are fully set.
- Garnish and serve: Sprinkle shredded Parmesan cheese, red pepper flakes (if using), and crispy fried sage leaves over the frittata. Let it cool slightly before slicing.
Serving Suggestions
- Serve warm with a simple green salad on the side.
- Pair with a slice of crusty bread or toast for a more filling meal.
- Enjoy with a dollop of Greek yogurt or sour cream for added creaminess.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over low heat or in the microwave for a quick meal.
This Butternut Squash Frittata with Fried Sage is a beautiful, flavorful dish that brings comfort and nutrition to any meal. Whether you’re hosting a brunch or looking for a satisfying weeknight dinner, this frittata is sure to impress!
Read more about Butternut Squash https://www.healthline.com/nutrition/butternut-squash
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