Butternut Squash Parmesan Frittata

This butternut squash frittata is a delicious spin on a classic frittata! Butternut, parmesan, fresh herbs and arugula make the flavor pop – then it’s topped off with a simple arugula salad. Super satisfying for a weeknight meal or easy brunch.

I am SO ready for butternut squash season.

In fact, I’m so ready for every squash season. While I like pumpkin, it’s probably my least favorite variety. I find the others to be so wonderful in savory dishes that I can’t wait to start using them come September.

And I love to use them in breakfast, lunch and dinner! Especially butternut squash. It’s so super versatile. These days, you can usually find it pre-chopped at the grocery store which makes things even simpler.

Ingredients:

• 3 tablespoons butter
• 2 cups cubed butternut squash (I like to use ½ to 1-inch cubes)
• kosher salt and pepper
• 1/2 red onion, diced
• 2 garlic cloves, minced
• 6 large eggs
• 3 tablespoons heavy cream or half and half
• 1/4 cup chopped fresh sage and parsley
• ⅔ cup freshly grated parmesan cheese
• 3 to 4 cups arugula
• 1 teaspoon olive oil
• ¼ cup shaved parmesan cheese