Growing up, we had this running joke that my mom ate cold squash for breakfast. I don’t know exactly where it started, but my mom would re-heat leftover butternut squash puree and eat it for breakfast, and we all thought that was completely weird. Squash for breakfast? Who does that?
Well, me. That’s who. I eat squash for breakfast.
I’ve never had a problem with squash. I was one of the few (perhaps the only?) kid in my house who didn’t mind when it was part of the dinner menu. “Not minding” squash as a child has turned into craving and loving squash as an adult. Roasting squash and caramelizing squash have really changed my opinion about it. Michael (a squash hater) loves this Roasted Squash Soup, this Butternut Squash Pasta Sauce with Sausage Meatballs, and now enjoys this frittata too.
I’m telling you, roasting squash changes everything. Everything.
I roast a few pans of veggies throughout the week to eat with breakfast and lunch, and diced, roasted butternut squash has been getting me through this winter. I love the crisp, caramelized edges and the creamy centers. The flavor takes on a certain richness and, with nothing but a little olive oil and salt, completely changes the game. Butternut season is nearly over, but I wanted to share this recipe before it’s finished.
I love that this frittata is mostly about the goodies and less about the eggs. If you’re not an egg-bake person, you may still want to give this a try, since eggs are really just at play as a binder. The bites of roasted squash, the flavorful bite from the sausage, and the great contrast of the greens and onions make this a fabulous breakfast-for-dinner or make ahead meal you can enjoy throughout the week for breakfast or lunch. It’s a great balance of protein, fat, and carbs, and paired with a little fresh fruit or a salad makes a spectacular meal.
p.s. Still not convinced you could be a squash person? This recipe also works well with roasted sweet or white potatoes.Print
To change things up a bit, you can add 1/2 a red bell pepper along with the onions or swap the breakfast sausage for Italian sausage.
- 1–2 cups diced, roasted butternut squash*
- 8oz bulk breakfast sausage
- 1/2 medium onion
- 1 cup greens (spinach, kale, or arugula work well)
- 6–8 eggs
- salt and pepper
- olive oil
- In a medium saute pan, brown the sausage over medium heat. Remove to a plate. Add onion to the sauté pan and cook over medium-low until slightly caramelized.
- In a medium bowl, whisk together eggs. Stir in roasted squash, cooked sausage and onions. Fold in the greens. Sprinkle with salt and pepper.
- Line a 10″ cast iron skillet, 8×8″ baking dish, or a 9″ cake pan with parchment paper. Pour egg mixture into the baking dish.
- Bake at 400 degrees for 20-25 minutes, or until the center is just set. Allow to cool slightly before slicing to serve.
*To roast butternut squash: Peel, seed, and dice the squash. Drizzle with olive oil and sprinkle generously with salt. Spread out over a baking sheet. Roast at 375 degrees for 30-40 minutes, stirring once for even browning.