Butternut Squash Parmesan Frittata.
This butternut squash frittata is a delicious spin on a classic frittata! Butternut, parmesan, fresh herbs and arugula make the flavor pop – then it’s topped off with a simple arugula salad. Super satisfying for a weeknight meal or easy brunch.
I am SO ready for butternut squash season.
In fact, I’m so ready for every squash season. While I like pumpkin, it’s probably my least favorite variety. I find the others to be so wonderful in savory dishes that I can’t wait to start using them come September.
And I love to use them in breakfast, lunch and dinner! Especially butternut squash. It’s so super versatile. These days, you can usually find it pre-chopped at the grocery store which makes things even simpler.
I can’t ever say it enough – I LOVE breakfast for dinner. We all love breakfast for dinner here!
My mom instilled it in me as a kid. She would make the BEST breakfasts for dinner – probably because it was always crazy in the morning so she never made breakfast for breakfast. You know?
Unless it was brunch on the weekends.
Breakfast for dinner is just so comforting. If I’m really in a pinch, we will just do eggs and toast, maybe some potato/vegetable skillet situation or even a quick pancake.
But in the event that I have more time or have planned accordingly, I love to make a fancy breakfast for dinner.
Like the perfect frittata! A loaded frittata with toasted, buttered sourdough is absolutely incredible. It’s satisfying, flavorful, and the best part is that you can use up whatever you have in your fridge.
It’s also a great vehicle for veggies.
You can throw nearly ANYTHING into a frittata and have it work.
I have to say, this combo may be my new favorite. The nutty butternut squash combined with the salty parmesan gives you that comforting fall flavor and it goes so well with the herbs and eggs. I love to use a combo of fresh sage and parsley, but really any herbs you enjoy will work. My garden is still overflowing, so I’ll tend to grab whatever I have on hand!
I top the whole thing off with some peppery arugula salad. I use the term “salad” loosely because it’s really just arugula, olive oil, salt and pepper. You can also add some lemon if you like! This peppery crunch adds a pop of texture to the frittata and ups the satiety factor too. I always add something like this on my frittatas, like my parmesan pasta frittata and my veggie queso frittata. It’s so simple.
Super easy weeknight meal for you!
Butternut Squash Frittata
Butternut Squash Parmesan Frittata
- 3 tablespoons butter
- 2 cups cubed butternut squash (I like to use ½ to 1-inch cubes)
- kosher salt and pepper
- 1/2 red onion, diced
- 2 garlic cloves, minced
- 6 large eggs
- 3 tablespoons heavy cream or half and half
- 1/4 cup chopped fresh sage and parsley
- ⅔ cup freshly grated parmesan cheese
- 3 to 4 cups arugula
- 1 teaspoon olive oil
- ¼ cup shaved parmesan cheese
- Preheat the oven to 400 degrees F.
- Heat a 10-inch oven-safe skillet over medium heat and 2 tablespoons of the butter. Stir in the butternut squash with a big pinch of salt and pepper. Cook for 5 to 6 minutes. Add the other tablespoon of butter. Stir in the diced onion and garlic and cook for 5 minutes more, stirring often. The squash should be tender at his point - if not, cook for a few more minutes until fork tender. Turn off the heat.
- In a large bowl, stir together the eggs, cream, herbs and parmesan cheese. Stir in a pinch of salt and pepper. Whisk until combined.
- Pour the mixture into the skillet with the squash. Stick the skillet in the oven and bake the frittata for 10 to 15 minutes, or until it’s set in the center. You want the eggs set - if they aren’t, bake it for another 2 minutes and check again.
- In a bowl, toss the arugula with the olive oil and a pinch of salt and pepper.
- Remove it from the oven and top with the arugula and shaved parmesan. Slice it into squares or wedges - whatever you prefer. This tastes great hot or cold! The leftovers from the fridge are great too.