Let’s Eat: Celebrate the season with an autumn frittata

Let’s Eat: Celebrate the season with an autumn frittata

Butternut Squash Sage Frittata

By Heidi Sutton

Well, it’s official: Fall begins Sept. 23. While the leaves haven’t changed color yet, the days are getting noticeably cooler, especially in the evening, and every day we inch a little closer to turning on the furnace.

For foodies, this is the perfect time to try a Butternut Squash Sage Frittata. Packed with fragrant autumn flavors, this recipe offers a creative and tasty way to kick off the day. 

Butternut Squash Sage Frittata

Recipe courtesy of Family Features

YIELD: Makes 6 servings


Crispy Sage Leaves:

3 tablespoons extra-virgin olive oil

6-8 small fresh sage leaves

pinch kosher salt


2 teaspoons extra-virgin olive oil

1 1/2 cups butternut squash, diced

1clove garlic, minced

2 large sage leaves, chopped

6 large eggs

1/2 cup fat free milk  

salt and pepper, to taste

1/8 teaspoon freshly ground nutmeg


To prepare crispy sage leaves: In small skillet, heat olive oil until shimmering. Fry sage leaves in oil until crispy, about 5 seconds. Remove sage leaves from oil and drain on paper towel. Sprinkle with salt while hot.

To prepare frittata: Heat oven to 425° F. In 10-inch cast-iron skillet, heat oil over medium-high heat. Add butternut squash; stir to coat in oil. Spread butternut squash in single layer and cook 2-3 minutes before stirring. Repeat until squash becomes tender and begins to caramelize, about 10 minutes total. Add garlic and chopped sage; stir until fragrant, about 60 seconds.

In large bowl, whisk together eggs, milk, pepper, salt and nutmeg. Pour mixture into skillet and stir gently, about 15 seconds, to distribute squash evenly around pan. Transfer skillet to oven and cook 10 minutes, or until egg is puffed and set. Remove from oven and let cool about 3-5 minutes before cutting and serving with crispy sage leaves.

Notes: To prepare butternut squash: Separate round end from long portion of squash; save round end for a separate recipe. With vegetable peeler, peel long portion. With sharp check’s knife, thinly slice squash. Cut slices into long matchsticks then chop into cubes. Pre-cut, store-bought butternut squash can be used in place of cutting entire squash.