Butternut Squash Frittata Recipes

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ROASTED PUMPKIN, MARJORAM, AND BLUE CHEESE FRITTATA

Bunker in for cold weather with this cozy, autumnal frittata.

Provided by Donna Hay

Categories     HarperCollins     Frittata     Dinner     Brunch     Butternut Squash     Parmesan     Blue Cheese     Cheddar     Cheese     Quick & Easy

Yield 4 servings

Number Of Ingredients 10



Roasted Pumpkin, Marjoram, and Blue Cheese Frittata image

Steps:

  • Preheat oven to 200°C (400°F). Place the pumpkin in a bowl and add 1 tablespoon oil, salt and pepper. Toss to combine and transfer to a lightly greased oven tray lined with non-stick baking paper. Roast for 12-15 minutes or until golden.
  • Meanwhile, place the eggs, half-and-half, Parmesan, salt, and pepper in a large bowl and whisk to combine.
  • Heat a 22cm (8-inch) ovenproof non-stick frying pan over low heat. Add the remaining oil and the butter and swirl to cover base and edges of the pan. Add the egg mixture and cook for 5 minutes or until the edges begin to set. Top with the pumpkin, marjoram, cheddar and blue cheese and cook for a further 15 minutes. Transfer to the oven and bake for 8-10 minutes or until the frittata is just set. Sprinkle with Parmesan and slice to serve.

300g (10.5 oz) butternut squash, peeled and cut into 3/4-inch cubes
1 tablespoon plus 1 teaspoon extra virgin olive oil, divided
Sea salt and cracked black pepper
6 eggs
1 cup (250ml) half-and-half
1/3 cup (25g) finely grated Parmesan, plus more to serve
20g (1/2 teaspoon) unsalted butter
1/2 cup marjoram leaves
1/2 cup (60g) grated cheddar
100g (3 1/2 oz) blue cheese, crumbled

BUTTERNUT SQUASH FRITTATA

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10



Butternut Squash Frittata image

Steps:

  • Position a rack in the upper third of the oven; preheat to 400 degrees F. Put the squash in a large microwave-safe bowl with 1/4 cup water; season with salt and pepper. Cover with plastic wrap and pierce a few times with a knife to vent; microwave until tender, 8 minutes. Drain and pat dry. Whisk the eggs and 1/4 cup water in another large bowl until frothy.
  • Heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add the chorizo and cook, stirring, until it just starts browning, 3 minutes. Add the squash, bell pepper and garlic. Cook, stirring occasionally, until the pepper is tender and the squash starts browning, 5 minutes. Stir in the scallions and cook 1 minute. Transfer to the bowl with the eggs using a slotted spoon; stir.
  • Wipe out the skillet. Coat the bottom with 2 tablespoons olive oil and heat over medium heat. Add the egg mixture and spread in an even layer. Cook until the edges are golden, 5 minutes. Transfer the skillet to the oven and bake until just set in the center, 12 to 15 minutes.
  • Toss the arugula with the remaining 1 tablespoon olive oil and the lemon juice; season with salt and pepper. Loosen the edge of the frittata and unmold onto a plate; cut into wedges. Serve with the salad.

4 cups cubed butternut squash (about 1 pound)
Kosher salt and freshly ground pepper
7 large eggs
5 tablespoons extra-virgin olive oil
1 4-ounce link fully cooked (not dried) chorizo or andouille sausage, diced
1 red or yellow bell pepper, chopped
2 cloves garlic, chopped
2 bunches scallions, chopped
1 5-ounce package baby arugula (about 8 cups)
Juice of 1/2 lemon

MINI BUTTERNUT SQUASH FRITTATAS

These mini frittatas are great for lunchboxes and tasty snacks. Make a batch at the weekend and enjoy these cheesy treats throughout the week

Provided by Sophie Godwin - Cookery writer

Categories     Canapes, Lunch, Snack

Time 50m

Yield Serves 12, as a snack or canapé

Number Of Ingredients 7



Mini butternut squash frittatas image

Steps:

  • Heat oven to180C/160Cfan/gas 4. Lightly oil 12 holes of a muffin tin.
  • Pull apart any squash spirals that are still stuck together and cut any long spirals of squash in half. Heat the oil in a frying pan over a medium heat then add the spiralized squash and red onion. Cook, stirring occasionally for 3 mins until the vegetables have softened slightly. Stir in the red chilli, fry for a further min then remove from the heat and allow to cool slightly.
  • Beat the eggs in a large jug or bowl and season with salt and a generous grind of black pepper. Stir in the butternut squash mixture along with the thyme leaves and goat's cheese.
  • Divide the mixture between each muffin tin, making sure each hole gets an equal amount of filling, then bake in the oven for 15-18 mins or until just set. Gently lift the fritattas out of the tin with a palette or cutlery knife.

Nutrition Facts : Calories 96 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium

1 tbsp olive oil , plus extra for greasing
1 large butternut squash (about 1.4kg) peeled, ends trimmed, halved widthways and spiralized into thin noodles
1 red onion , ends trimmed, peeled and spiralized into flat noodles
1 red chilli , finely chopped and deseeded, if you like
6 large eggs
4 sprigs thyme , leaves picked
100g goat's cheese , broken into pieces

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