Roasted Squash, Sage, And Cheddar Frittata

Sweet, Salty, and Super Delicious

Roasted Squash, Sage, And Cheddar Frittata

roasted squash frittata

I threw this together one evening last week and I gotta say, it is the bomb! We’ve had it a couple of times since and there is never a scrap left on the table. You can whip it up in less than half an hour, and it tastes fantastic the next day in a sandwich. It’s a great combo of flavours, and perfect for a quick dinner or an impressive brunch dish. Try it and let me know what you think!


1/2 medium-sized butternut squash, cubed
3 eggs
1 tbsp water
1/2 cup shredded cheddar cheese
1 tbsp olive oil
salt and pepper to taste
6 fresh sage leaves
1/2 tsp dried sage

squash frittata


 Spread the cubes on a baking sheet. Season with olive oil, salt, and pepper.
 Roast the squash at 450 degrees until soft, about 20 minutes.
 Beat the eggs, add water, salt, and pepper.
 Remove squash from the oven and place into an oven-safe frying pan.
 Make sure the pan has some oil from the baking tray or add a touch more to prevent the frittata from sticking.
 Add the eggs, dried sage, and 3/4 of the cheese to the pan. Cook over medium heat until the eggs begin to set.
 Remove from heat.
 Sprinkle with remaining cheese, add fresh sage leaves.
 Place under the broiler until the frittata is browned and cooked through, about 3 minutes. Be careful not to burn.
 Let cool slightly and serve immediately.

(serves 2)

Want to check out a few more of my favourite recipes?

Pan Seared Crispy Pasta with Sweet Oven Roasted Tomatoes

Honeyed Peaches with Prosecco and Basil

fall frittata