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Cozy Butternut Squash Frittata with Goat Cheese – Easy Fall Breakfast

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A quick and easy frittata featuring sweet roasted butternut squash, creamy goat cheese, and fluffy eggs. Perfect for breakfast, lunch, or a light dinner, this one-skillet meal comes together in about 30 minutes and is a crowd-pleaser for fall.

Ingredients

Scale
  • 2 cups butternut squash, peeled and cut into ½-inch cubes (about half a medium squash)
  • 2 tablespoons olive oil, divided
  • ½ teaspoon salt, divided
  • ¼ teaspoon black pepper
  • 8 large eggs
  • ¼ cup whole milk or half-and-half
  • 4 ounces goat cheese, crumbled (about 1 cup)
  • ¼ cup finely chopped fresh sage leaves (optional)
  • 2 cloves garlic, minced
  • ¼ cup toasted pumpkin seeds (pepitas) for topping (optional)
  • Fresh thyme or parsley for garnish (optional)
  • Flaky sea salt for finishing (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a 10-inch oven-safe skillet (preferably cast iron) inside while it preheats.
  2. Peel the butternut squash, cut off the stem and bottom, slice in half where the narrow neck meets the bulb, and slice off the skin. Cut into ½-inch cubes to yield about 2 cups.
  3. Carefully remove the hot skillet from the oven. Add 1 tablespoon olive oil and swirl to coat. Add the cubed squash in a single layer, sprinkle with ¼ teaspoon salt and the black pepper, and toss gently to coat.
  4. Return the skillet to the oven and roast for 15-18 minutes, stirring halfway through, until the squash is tender and golden brown on the edges.
  5. While the squash roasts, crack the eggs into a large mixing bowl. Add the milk, remaining ¼ teaspoon salt, and minced garlic. Whisk vigorously until uniform and slightly frothy, about 30 seconds. Stir in half of the crumbled goat cheese and all of the chopped sage (if using).
  6. When the squash is done, remove the skillet from the oven. Reduce the oven temperature to 375°F (190°C).
  7. Pour the egg mixture evenly over the hot squash. Sprinkle the remaining goat cheese on top.
  8. Bake for 18-22 minutes, until the edges are set and the center jiggles slightly when shaken. A knife inserted into the center should come out clean. If the top browns too quickly, tent with foil for the last 5 minutes.
  9. Remove from the oven and let rest for 5 minutes. The top will deflate slightly.
  10. Sprinkle with toasted pumpkin seeds, fresh herbs, and flaky sea salt if desired. Slice into wedges and serve warm or at room temperature.

Notes

For best results, cut squash evenly to ensure even cooking. Don’t skip preheating the skillet—it helps caramelize the squash. Let eggs come to room temperature for more even cooking. Add half the goat cheese to the egg mixture and sprinkle the rest on top for creamy pockets. Check frittata at 18 minutes to avoid overbaking; the center should jiggle slightly. Leftovers keep in the refrigerator for up to 4 days and reheat well in a 300°F oven for 10 minutes. The frittata can also be frozen for up to 2 months.

Nutrition

Keywords: butternut squash frittata, goat cheese frittata, fall breakfast, easy frittata, one-skillet meal, gluten-free frittata

Find it online: https://chloeplate.com/cozy-butternut-squash-frittata-with-goat-cheese-easy-fall-breakfast/