Butternut Squash & Goat Cheese Frittata

I love squash season!

Butternut squash is my absolute favorite (yes, it beats out pumpkin by a mile), and it’s so fun to come up with ways to incorporate it into every meal.

In this case: breakfast!

This Butternut Squash & Goat Cheese Frittata is the stuff fall breakfasts are made of. Or lunches. Or dinners! This is a versatile one that can be served any time of day.

I love making frittatas because they’re A LOT easier to master than omelettes. You also make one to serve everyone.

Easy peasy.

No flipping of eggs, hoping and praying that you don’t mess it up. We prep the squash, whip up some eggs and then pour them over top, add in some other flavorings, and pop the whole thing in the oven to cook.

I told ya: EASY.

This frittata is extra delicious because it features my beloved butternut squash, some warming spices, fresh herbs, and tangy goat cheese. The result is a taste of fall in every bite.

It’s as delicious as it is easy.

Another reason to love frittatas: they can be made ahead! For me, mornings are hectic trying to get the kids out the door. I rarely have time to sit down and eat breakfast.

This frittata is awesome when made the day before – it reheats beautifully! You can have a few days’ worth of breakfast ready to go in the fridge.

Ideal for busy lives!

I love to serve dishes like this with a light green salad on top (or on the side). It adds a burst of pretty green and some lightness to the otherwise very savory frittata.

This is optional but highly recommended!

Ingredients You Need to Make This Butternut Squash & Goat Cheese Frittata:

• Cubed, peeled, and seeded butternut squash
• Olive oil
• Kosher salt
• Black pepper
• Ground cinnamon
• Ground cumin
• Eggs
• Heavy cream
• Fresh thyme
• Fresh sage
• Garlic and herb goat cheese
• Parmesan cheese

How to Make This Butternut Squash & Goat Cheese Frittata:

• Preheat the oven to 400°F.
• Place the cubed squash in an even layer in a 12-inch oven safe skillet. Drizzle over the olive oil and season with the salt, pepper, and spices. Toss to evenly coat the squash and then transfer the skillet to the oven for 15 minutes, or until the squash is mostly tender (but not mushy) and caramelized in spots.
• Carefully (the skillet handle will be hot) transfer the skillet to the stovetop and set over medium heat.
• In a bowl, whisk together the eggs and heavy cream. Stir in the fresh herbs and season with a pinch of salt and pepper.
• Pour the egg mixture over the squash and cook for a couple minutes or until the bottom and edges of the egg mixture are starting to set.
• Crumble the goat cheese evenly all over the surface of the eggs and sprinkle over the parmesan cheese.
• Transfer the skillet to the oven and bake for 15-20 minutes or until the eggs are puffed and set and the top of the frittata is golden in spots.
• Cool for a few minutes in the pan before slicing and serving.
• I love to serve this garnished with a light green salad: baby greens tossed with a drizzle of olive oil and lemon juice, salt and pepper, and a few parmesan cheese shavings. This is optional but delicious!

Other Recipes You May Enjoy:

• Greek Frittata with Herby Cucumber Salad & Tzatziki
• French Onion Frittata with Gruyere & Ricotta
• Sweet Potato & Goat Cheese Quiche
• Spicy Green Shakshuka with Feta
• Baked Eggs with Pepperoni & Fresh Mozzarella

The perfect bite for breakfast.

Or lunch! Or dinner!

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