As the leaves turn and a crisp chill fills the air, I find myself craving more than just pumpkin spice. I want something hearty yet bright, something that captures the essence of fall with every bite. That’s where this Autumn-inspired frittata comes into play, but with a twist that even seasoned cooks might overlook.
This isn’t your average egg dish. Think caramelized butternut squash, a burst of sage, and a surprise crunch of toasted walnuts tucked inside fluffy eggs. It feels like autumn in every forkful, especially when baked to golden perfection under a gentle broil. I’ve always loved simple egg dishes, but this one elevates the humble frittata into a seasonal sensation.
Autumn Butternut Squash & Sage Frittata
Ingredients
Equipment
Method
- Preheat your oven or broiler to 400°F (200°C). Heat a skillet over medium heat and add a tablespoon of olive oil. Add the diced butternut squash and cook, stirring occasionally, until the edges are golden and caramelized, about 8-10 minutes.1 small butternut squash, peeled and diced, 2 tablespoons olive oil
- Stir in the chopped sage and cook for another minute until fragrant. Remove the squash mixture from the skillet and set aside to cool slightly.1 teaspoon fresh sage, chopped
- In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy. Stir in the grated Parmesan cheese.6 large eggs, 1/4 cup milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 tablespoons grated Parmesan cheese
- Add the cooled butternut squash mixture and toasted walnuts to the egg batter, gently folding them in with a spatula. This helps evenly distribute the fillings without deflating the eggs.1 small butternut squash, peeled and diced, 1/2 cup toasted walnuts, chopped
- Pour the mixture back into the skillet, spreading it out evenly. Cook over medium heat for about 3-4 minutes until the edges start to set and become slightly golden.
- Transfer the skillet to the oven or place it under the broiler, and bake for 12-15 minutes until the top is puffed, golden, and set in the center.
- Remove the skillet from the oven and allow the frittata to rest for a few minutes. The residual heat will finish setting the eggs and enhance flavor.
- Slice the frittata into wedges and serve warm, ideally garnished with additional sage or walnuts if desired.
Enjoy the cozy aroma of sage and roasted squash wafting through your kitchen—an instant reminder that autumn is here. Whether you make this for yourself or for guests, it’s bound to become a seasonal staple. And always, trust that a little extra cheese on top never hurts when aiming for that perfect finish.
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