This Butternut Squash & Goat Cheese Frittata is an easy but delicious bite of fall for breakfast! Roasted and spiced butternut squash, fluffy herbed eggs, and tangy goat cheese make this meal incredible. I love this with a light green salad over top. Easy to make ahead and serves a crowd!
- 2 cups cubed, peeled, and seeded butternut squash
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 8 large eggs
- 1/4 cup heavy cream
- 1 teaspoon fresh thyme, stemmed and chopped
- 2 teaspoons fresh sage, chopped
- Additional salt and pepper, to taste
- 4 oz garlic and herb goat cheese
- 1/4 cup grated parmesan cheese
- Baby greens
- Drizzle of olive oil
- Squeeze of lemon juice
- Parmesan cheese shavings
- 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!
This frittata is a great make-ahead option. Bake and cool the frittata to room temperature, wrap well, and place in the fridge for up to 3 days. It reheats great!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: frittata
Keywords: Butternut Squash and Goat Cheese Frittata, butternut squash frittata, butternut squash breakfast recipes, butternut squash and goat cheese eggs, baked eggs, baked omelette