Butternut Squash Frittata

Total Time:
40 min
5 min
35 min

4 servings

  • 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
  • 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.

  • Photograph by Charles Masters

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    Fall Weeknight Dinners