Magic of Autumn: The Unusual Fall Frittata

As the leaves turn fiery shades of orange and red, I find myself craving more than just pumpkin spice lattes. I want something warm, hearty, and a little unexpected—something that captures the chaos and comfort of fall in a single dish.

This fall, I’ve rediscovered the humble frittata, but with a twist I couldn’t resist sharing. It’s not your everyday scramble. Imagine the aroma of sage and roasted butternut squash mingling with silky eggs—the perfect way to toast the season’s fleeting bounty.

What makes this recipe stand out is how it invites experimentation and embraces the unpredictability of fall ingredients. It’s adaptable, forgiving, and deeply satisfying—a true testament to the joy of seasonal cooking.

Roasted Butternut Squash and Sage Frittata

This frittata combines roasted butternut squash and aromatic sage, cooked with eggs into a thick, fluffy dish with a golden top. The baking process yields a tender interior contrasted with slightly crispy edges, resulting in a hearty, visually appealing breakfast or brunch option.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 220

Ingredients Equipment Method

Ingredients

  

• 1 small butternut squash peeled and cubed
• 2 tablespoons olive oil divided
• 1 teaspoon fresh sage chopped
• 6 large eggs
• 1/4 cup milk or cream
• to taste salt and pepper

Equipment

• Baking sheet
• Oven
• Mixing bowl
• Whisk
• Frittata dish or ovenproof skillet

Method

 

1. Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with a tablespoon of olive oil, and sprinkle with chopped sage. Roast for about 20-25 minutes until tender and slightly caramelized.
2. In a mixing bowl, whisk together the eggs, milk, a pinch of salt and pepper until the mixture is smooth and slightly frothy.
3. Once the squash is roasted and slightly cooled, gently fold the cubes into the egg mixture, allowing the warm squash to soak up some of the eggs.
4. Heat your ovenproof skillet over medium heat and add the remaining tablespoon of olive oil. Pour the egg and squash mixture into the skillet, spreading evenly.
5. Cook for about 3-4 minutes until the bottom begins to set and turns slightly golden, while the top remains runny.
6. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the top is puffed and golden.
7. Remove the skillet from the oven and let the frittata rest for a few minutes. Slice into wedges and serve warm, garnished with additional sage if desired.

This recipe is a reminder that sometimes, the simplest ingredients can come together in surprising ways. It’s perfect for a cozy weekend brunch or a lazy weekday breakfast that feels special.

As the air turns crisp outside, this frittata offers a warm, flavorful escape. It’s a dish that celebrates fall’s vibrant harvest while adding your own creative spin—no pressure, just pure comfort and a touch of chaos.