Butternut Squash Frittata with Fried Sage
Jan 11, 2026 08:01 AM
This butternut squash frittata recipe strikes a lovely balance between savory and sweet. It’s full of caramelized butternut squash, sautéed onion, and salty Parmesan cheese. Top it with crispy, pan-fried sage for a gourmet meal suitable for breakfast, brunch or lunch.
This warm and satisfying dish is a great contender for holiday mornings. It’s meatless and gluten-free. I modeled the recipe after a memorable brunch experience in Portland years ago so we can enjoy it at home!
Ingredients:
Butternut frittata
- 8 large eggs
- ½ cup milk
- 2 cloves garlic, pressed or minced
- ¾ teaspoon fine salt, divided
- 1 cup freshly grated Parmesan or Pecorino Romano cheese, divided
- 1 tablespoon extra-virgin olive oil
- ¾ to 1 pound butternut squash
- ¾ cup chopped yellow onion
- Freshly ground black pepper
Fried sage
- 1 to 2 tablespoons extra-virgin olive oil
- 16 fresh sage leaves (roughly ¼ cup), chopped
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
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