Butternut Squash Frittata

Make butternut squash frittata with eggs and herbs. Get tips for precooking squash, managing moisture and keeping eggs tender for autumn brunch.

Course Breakfast/Brunch

Cuisine American

Keyword butternut squash frittata

Prep Time 20

Cook Time 25

Total Time 45

Servings 6 wedges

Calories 320kcal

Author C. Sophie

Preheat the oven to 375°F.
Roast the butternut squash in the oven for 30-40 minutes, or until tender. Let it cool, then cube it.
In a large skillet, cook the diced turkey bacon over medium heat until crispy. Remove the bacon from the skillet and set it aside.
In the same skillet, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
Add the chopped kale to the skillet and cook until wilted, about 2-3 minutes.
In a large bowl, whisk together the eggs, plain yogurt, salt, black pepper, and paprika.
Add the cooked, cubed butternut squash, crumbled goat cheese, and cooked bacon to the bowl with the egg mixture. Stir until well combined.
Add the cooked onion and kale mixture to the bowl and stir until well combined.
Pour the egg mixture into a 10-inch cast-iron skillet greased with cooking spray.
Cook the frittata over medium heat on the stovetop for 5-7 minutes, or until the edges start to set.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is almost set and the edges are golden brown.
Remove the skillet from the oven and let it cool for a few minutes.
Slice the frittata into 6 wedges and serve hot.

Nutritional information:

Tip: Let the preparation cool completely before sealing containers to limit condensation and preserve texture.