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A butternut squash frittata with sage and red onion, sliced and being served from a cast iron skillet.
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Butternut Squash Frittata with Sage

This delicious and easy one-pan recipe is filled with fluffy eggs, woodsy sage, sweet red onion, and tangy Parmesan. This is the perfect way to enjoy butternut squash for breakfast--or breakfast for dinner!


  • 2 tablespoons butter
  • 2 cups cubed butternut squash cut into small pieces (about 3/4”)
  • 1/2 red onion chopped
  • 2 garlic cloves minced
  • 8 large eggs
  • 3/4 cup freshly grated Parmesan cheese
  • 1/4 cup chopped fresh sage leaves plus extra for garnish
  • 1/4 cup heavy cream or half and half
  • kosher salt
  • black pepper


  • Preheat the oven to 350 degrees F.
  • In a 10-inch cast-iron or other oven-safe skillet, melt butter over medium heat. Add butternut squash cubes and sprinkle with a pinch of kosher salt and 8-10 cranks of freshly ground black pepper. Cook, stirring occasionally, for about 5 minutes.
  • Add red onion and garlic, and cook 3-4 minutes more. Test with a fork; when the squash is tender enough to be easily pierced, remove skillet from the heat. Using a spatula, spread the mixture into an even layer across the bottom of the skillet.
  • While the squash cooks, crack eggs into a large bowl and whisk. Add Parmesan, sage, cream, another pinch of kosher salt, and 6-8 cranks of black pepper. Whisk until well-combined.
  • Pour the egg mixture evenly over the butternut, and gently swirl the pan to ensure it is evenly distributed.
  • Place skillet in the oven and bake for 18-20 minutes, until eggs are set and the frittata begins to very slightly pull away from the edges of the pan. It may puff up in places; this is normal and will go back down as it cools.
  • Allow the frittata to cool briefly, then slice into pieces and serve. Garnish with additional sage leaves, more black pepper, and shaved Parmesan if desired.


  • Garlic: Fresh is ideal, because of the flavor it adds when sautéed alongside the onion and squash, but don't hesitate to substitute 1/2 teaspoon garlic powder in a pinch.
  • No oven-safe skillet? No problem. Sauté the onion and squash in a skillet, then transfer to a pie plate coated lightly with cooking spray. Add the egg mixture and bake as directed.
  • Storage. Frittatas keep very well. Store any leftovers tightly covered or wrapped in the fridge, and reheat briefly in the oven or microwave.
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!