Butternut Squash Frittata
Prep time
Cook time
Total time
This dish is so versatile - serve it for breakfast, substantial lunch, or cooked up in a mini-muffin pan it makes wonderfully colorful appetizers that don't need heat when serving time comes around.
Serves: 6 servings
  • 1 butternut squash, peeled, seeded, cut into 1' inch cubes (you should have about 3 C.)
  • drizzle of olive oil (about 1-2 Tbs.)
  • 1 leek, cut lengthwise, then into half moons, rinsed
  • 3 Tbs. butter
  • 12 eggs
  • ¼ C. milk, half and half or cream
  • nonstick spray
  • 2 oz. goat cheese
  • 1 Tbs. chopped fresh rosemary or oregano (optional)
  • Parmesan and/or sunflowers seeds (optional)
  • salt and pepper to taste
  1. Preheat oven to 350 degrees.
  2. Lay cubed squash in single layer on baking sheet and drizzle with olive oil and season lightly with salt and pepper. Toss to coat and then cook about 25 minutes until just beginning to soften.
  3. While squash is cooking, melt butter in small pan. Add leeks and saute over medium heat until just starting to turn golden (turn down heat if butter looks to be browning). Set aside.
  4. Crack and whisk eggs. Add cream, sauteed leeks, squash and a couple pinches of salt and pepper.
  5. Spray interior of 9 by 11 pan with nonstick spray. Pour egg mixture inside. Top with goat cheese and bake until eggs are set and cheese atop is starting to look creamy (about 25 minutes).
  6. Top with fresh herbs and further adorn with Parmesan and sunflowers seeds.
  7. Serve warm or at room temperature. Leftovers, while unlikely, will hold for 2-3 days in the fridge.
Recipe by Portland Sampler at https://portlandsampler.com/portland-kitchen-butternut-squash-frittata/