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Butternut Squash Frittata

This Butternut Squash Frittata can be enjoyed for breakfast or brunch, lunch or dinner. It’s wonderful with warm crusty bread and a green salad on the side.

Course Breakfast
Cuisine Italian
Keyword Frittata
Author Diala Canelo


  • 2 cups peeled and cubed butternut squash
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoons sea salt
  • 1/2 teaspoons pepper
  • 8 eggs
  • 1/3 cup 2% milk
  • 3/4 cup torn fresh mozzarella cheese
  • 1/2 cup crumbled goat cheese
  • 2 green onions white & light green parts only thinly sliced
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons finely chopped fresh basil
  • 1/2 cup finely chopped white onion


  1. Preheat the oven 375 F. Line a baking sheet with parchment paper.

  2. Spread the squash on the prepared baking sheet and toss with two tablespoons of the olive oil and a pinch each of salt and pepper.

    Bake for 18 minutes or until soft, but not mushy.

  3. Meanwhile, in a medium bowl whisk together the eggs, milk, mozzarella and a goat cheese, green onions, chives, basil, salt and pepper to taste until well incorporated

  4. In a medium frying pan, preferably cast iron, heat the remaining 1 tablespoon of olive oil over medium heat. Add the white onion, stirring occasionally, until soft and golden, about 5 minutes.

  5. Add the cooked squash and the egg mixture. Make sure the bottom of the pan is evenly covered in the mixture. Cook without stirring, for 5 minutes.

  6. Transfer to the oven and cook for 15 minutes, setting the oven to broil during the last minute of cooking to slightly brown the top of the frittata. Serve hot or at room temperature.