Introduction
Discover a delightful frittata that brings together the earthy sweetness of butternut squash and the aromatic blend of fresh herbs. This savory dish is versatile, perfect for breakfast, brunch, or a light dinner. Easy to prepare and even easier to enjoy, you’ll love how the crispy, baked eggs pair beautifully with the peppery arugula and rich Parmesan.
Detailed Ingredients with measures
3 tablespoons butter
2 cups cubed butternut squash (½ to 1-inch cubes)
Kosher salt and freshly ground black pepper
½ red onion, diced
2 garlic cloves, minced
6 large eggs
3 tablespoons heavy cream or half-and-half
¼ cup chopped fresh sage and parsley
⅔ cup freshly grated Parmesan cheese
3 to 4 cups arugula
1 teaspoon olive oil
¼ cup shaved Parmesan cheese
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: Serves 4-6
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 400°F (200°C).
Step 2: Cook the Butternut Squash
Heat a 10-inch oven-safe skillet over medium heat and add 2 tablespoons of butter. Once the butter has melted, add the cubed butternut squash, seasoned with a generous pinch of kosher salt and freshly ground black pepper. Cook for about 5 to 6 minutes, allowing the squash to soften. Add the remaining tablespoon of butter, then stir in the diced red onion and minced garlic. Continue to cook for an additional 5 minutes while stirring frequently, until the squash is tender. If the squash is not yet fork-tender, continue cooking for a few more minutes. Remove the skillet from heat.
Step 3: Prepare the Egg Mixture
In a large mixing bowl, whisk together the large eggs, heavy cream (or half-and-half), chopped fresh sage, and parsley, along with the freshly grated Parmesan cheese. Season the mixture with a pinch of salt and pepper, and whisk until well combined.
Step 4: Combine and Bake
Pour the egg mixture into the skillet over the cooked butternut squash. Transfer the skillet to the preheated oven. Bake for 10 to 15 minutes, or until the frittata is set in the center. If the eggs are not fully set after the initial baking time, continue baking for an additional 2 minutes and then check again.
Step 5: Prepare the Arugula Salad
While the frittata is baking, prepare the arugula. In a separate bowl, toss the arugula with olive oil and a pinch of salt and pepper to taste.
Step 6: Serve the Frittata
Once the frittata is fully baked, remove it from the oven. Top the frittata with the dressed arugula and finished with shaved Parmesan cheese. Slice into squares or wedges according to your preference. This dish can be enjoyed hot or cold, and any leftovers can be stored in the refrigerator.
Notes
Storage
Leftover frittata can be stored in the refrigerator for a few days.
Serving Suggestions
This frittata pairs well with a light salad or fresh bread.
Substitutions
Feel free to substitute other vegetables or herbs based on preference or availability.
Cook techniques
Sautéing
Sautéing is a technique where food is cooked quickly in a small amount of oil or fat over relatively high heat. In this recipe, the butternut squash, onion, and garlic are sautéed in butter to enhance their flavors and soften their textures before being combined with the egg mixture.
Whisking
Whisking involves beating or stirring a mixture vigorously to incorporate air and create a smooth consistency. Here, the eggs, heavy cream, herbs, and Parmesan cheese are whisked together to ensure an even blend and a fluffy texture in the frittata.
Baking
Baking is a cooking method that uses dry heat in an oven. The egg mixture is poured over the sautéed vegetables and baked until set, resulting in a firm yet tender frittata.
Tossing
Tossing is a technique used to mix ingredients lightly without crushing them. The arugula is tossed with olive oil and seasoning, keeping the leaves whole and vibrant for a refreshing topping.
Slicing
Slicing involves cutting food into pieces with a sharp knife. After the frittata is cooked and topped with arugula and Parmesan, it is sliced into wedges or squares for serving.
FAQ
Can I use frozen butternut squash instead of fresh?
Yes, you can use frozen butternut squash. Just make sure to thaw and drain excess moisture before using it in the recipe.
What can I substitute for heavy cream?
You can substitute heavy cream with half-and-half, milk, or plant-based alternatives like almond milk or coconut cream, although the texture may vary.
How can I tell when the frittata is fully cooked?
The frittata is fully cooked when it is set in the center and does not jiggle when carefully shaken. If unsure, you can insert a knife into the center; it should come out clean.
Is there a way to make the frittata dairy-free?
Yes, you can use non-dairy cheese alternatives and substitute heavy cream with a non-dairy milk. Ensure the cheeses used are dairy-free.
Can I add other vegetables to the frittata?
Absolutely! Feel free to experiment with other vegetables like spinach, bell peppers, or mushrooms, according to your preferences. Just be sure to sauté them before adding the egg mixture.
Conclusion
The butternut squash frittata topped with arugula and shaved Parmesan cheese offers a delightful combination of flavors and textures. The richness of the eggs and cream pairs beautifully with the sweetness of the squash and the earthy notes of the herbs. This versatile dish is perfect for breakfast, brunch, or even a light dinner, and it can be enjoyed warm or cold, making it an ideal choice for meal prep.
More recipes suggestions and combination
Sweet Potato and Kale Frittata
Substitute butternut squash with cubed sweet potatoes and add sautéed kale for a nutritious twist.
Spinach and Feta Frittata
Replace the herbs with fresh spinach and crumbled feta cheese for a Mediterranean flavor profile.
Mushroom and Swiss Cheese Frittata
Add sautéed mushrooms and Swiss cheese to the egg mixture for a hearty, umami-rich option.
Roasted Red Pepper and Goat Cheese Frittata
Incorporate roasted red peppers and creamy goat cheese for a tangy and vibrant dish.
Asparagus and Ricotta Frittata
Mix in blanched asparagus and dollops of ricotta for a fresh and creamy texture in this frittata.
Mexican-Inspired Frittata
Add diced bell peppers, jalapeños, and cilantro, topped with queso fresco for a spicy variation.
