Best Butternut Squash Frittata Recipes

BUTTERNUT SQUASH FRITTATA

Steps:

• Position a rack in the upper third of the oven; preheat to 400 degrees F. Put the squash in a large microwave-safe bowl with 1/4 cup water; season with salt and pepper. Cover with plastic wrap and pierce a few times with a knife to vent; microwave until tender, 8 minutes. Drain and pat dry. Whisk the eggs and 1/4 cup water in another large bowl until frothy.
• Heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add the chorizo and cook, stirring, until it just starts browning, 3 minutes. Add the squash, bell pepper and garlic. Cook, stirring occasionally, until the pepper is tender and the squash starts browning, 5 minutes. Stir in the scallions and cook 1 minute. Transfer to the bowl with the eggs using a slotted spoon; stir.
• Wipe out the skillet. Coat the bottom with 2 tablespoons olive oil and heat over medium heat. Add the egg mixture and spread in an even layer. Cook until the edges are golden, 5 minutes. Transfer the skillet to the oven and bake until just set in the center, 12 to 15 minutes.
• Toss the arugula with the remaining 1 tablespoon olive oil and the lemon juice; season with salt and pepper. Loosen the edge of the frittata and unmold onto a plate; cut into wedges. Serve with the salad.

BUTTERNUT SQUASH, MUSHROOM, KALE AND SAUSAGE FRITTATA RECIPE

Steps:

• Cook the Italian sausage over medium-high heat in a pan and set aside.
• Add the oil and butternut squash to the pan, cook until tender, about 7-10 minutes, and set aside.
• Add the oil, onion and mushrooms and cook until the onions are tender and the mushrooms are browned, about 7-10 minutes.
• Add the kale and saute until wilted, about 3-4 minutes.
• Mix everything in a large bowl, pour it back into the pan and cook over medium heat until the eggs are almost set, about 7-10 minutes.
• Transfer the pan to a preheated 400F/200C oven and bake until the eggs have set, about 10 minutes.

BUTTERNUT SQUASH FRITTATA RECIPE - (4/5)

Steps:

• In the deep half of a frittata pan over medium-high heat, warm 1 Tbs. of the olive oil. Add one-fourth of the squash, season with salt and pepper and cook, stirring occasionally, until the squash is tender and beginning to brown, about 7 minutes. Transfer to a paper towel-lined plate. Repeat with the remaining squash in 3 batches, warming 1 Tbs. oil before cooking each batch. In the same pan over medium-high heat, warm 1 Tbs. of the oil. Add the onion, season with salt and pepper and cook, stirring occasionally, until tender and beginning to brown, about 7 minutes. Transfer to the plate with the squash. In the same pan over medium heat, melt the butter. Add the chopped sage and cook until the butter is browned, about 3 minutes. Pour the sage-butter mixture into a small bowl and let cool. Wipe out the pan with paper towels. In a large bowl, whisk together the eggs and cream. Stir in the cheese, squash, onion and sage-butter mixture. In the deep half of the frittata pan over medium heat, warm 1/2 Tbs. of the oil. Add the egg mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, 3-4 minutes. Place the shallow pan upside down on top of the deep pan and cook until the frittata is partially set, about 9 minutes. Remove the shallow pan and gently lay the whole sage leaves on top of the frittata, spacing them evenly. Cover with the shallow pan and cook until the eggs are almost completely set, 4 to 5 minutes more. Remove the shallow pan, set it over medium heat and warm the remaining 1/2 Tbs. oil. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are completely set, 3 to 5 minutes. Flip the frittata back into the deep pan, remove the shallow pan and gently shake the deep pan to loosen the frittata. Slide the frittata onto a serving plate. Cut into 8 wedges and serve with bacon. Serves 8.