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Autumn Squash and Sage Frittata

This frittata combines roasted squash, fresh sage, and aromatic cinnamon folded into fluffy eggs, resulting in a tender, golden dish topped with toasted pecans. The final texture is creamy with a slightly crispy topping, showcasing seasonal ingredients in a layered, visually appealing presentation.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small butternut squash peeled and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon ground cinnamon optional for a warm flavor
  • 4 large eggs
  • 1/4 cup ricotta cheese for extra creaminess
  • 1 teaspoon dried sage roughly chopped if using fresh
  • 1/2 cup toasted pecans roughly chopped

Equipment

  • Baking sheet
  • Oven-safe skillet
  • Whisk
  • Mixing bowls
  • Knife
  • Cutting board

Method
 

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil and a pinch of salt, then spread evenly on a baking sheet. Roast in the oven until tender and lightly caramelized, about 20-25 minutes.
  2. In a large bowl, whisk together the eggs, ricotta cheese, cinnamon, chopped sage, a pinch of salt, and freshly ground black pepper until smooth and well combined. The mixture should be slightly frothy and pale in color.
  3. Remove the roasted squash from the oven and allow it to cool slightly. Gently fold the squash into the egg mixture, distributing evenly for a vibrant color and flavor.
  4. Heat an oven-safe skillet over medium heat and add the remaining 1 tablespoon of olive oil. Pour in the egg and squash mixture, stirring briefly to distribute the ingredients evenly.
  5. Cook without stirring for about 3-4 minutes until the edges set and the bottom begins to turn golden.
  6. Sprinkle the toasted pecans evenly over top, then transfer the skillet to the preheated oven. Bake until the frittata is puffed and just set in the center, about 10-12 minutes.
  7. Remove from oven and let sit for a few minutes. The frittata will slightly deflate and become more sliceable.
  8. Slice into wedges and serve warm, garnished with extra sage or pecans if desired.

Notes

For extra flavor, sprinkle some grated Parmesan or fresh herbs before serving. Make ahead by reheating gently in the oven or microwave. Use any leftover roasted squash in salads or sandwiches afterward.