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Butternut Squash Frittata with Fried Sage

Simple, savory frittata made with butternut squash, onion, Parmesan and fried sage. This delicious gluten-free, meatless recipe is sure to please!

Updated by Kathryne Taylor on December 23, 2025

27 Reviews

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This butternut squash frittata recipe strikes a lovely balance between savory and sweet. It’s full of caramelized butternut squash, sautéed onion, and salty Parmesan cheese. Top it with crispy, pan-fried sage for a gourmet meal suitable for breakfast, brunch or lunch.

This warm and satisfying dish is a great contender for holiday mornings. It’s meatless and gluten-free. I modeled the recipe after a memorable brunch experience in Portland years ago so we can enjoy it at home!

How to Make Butternut Frittata

You’ll find the full recipe below. Be sure to use an oven-safe skillet such as cast iron or stainless steel (affiliate links), and keep oven mitts nearby to safely handle the hot skillet.

1. This frittata follows the traditional stovetop-to-oven format, so you’ll need to preheat the oven before you start cooking. First, whisk together eggs with milk, seasonings and half of the cheese, and set the bowl aside. The salt helps tenderize the eggs while it rests.
2. Then, cook the onion and butternut in olive oil until they’re tender throughout and golden on the edges. We’ll cover the pan for a portion of the cooking process to ensure that the dense butternut cooks through. You can cover the skillet with a metal baking sheet if you don’t have a dedicated lid.
3. Arrange the butternut in an even layer across the pan for a nice “crust” experience, then pour in the egg mixture, and top it with the remaining cheese. Bake it until the eggs are puffy and center of the frittata jiggles just a bit when you shimmy the pan with your mitts. Keep an eye on the frittata during this time—I provided a wide time range because cooking time varies depending on your skillet.
4. Meanwhile, fry the sage in olive oil. If you’ve never fried sage, it’s easy. The trick is to preheat the pan before adding the sage so it actually fries instead of just getting soggy. Dial down the heat as necessary and cook until the leaves are crisp, but not burnt or brown.
5. Lastly, crumble the sage over the frittata, slice, and serve!

Serving Suggestions

This frittata is a well-balanced light meal on its own, but you can add any of the following for a feast.

• Almond Flour Pancakes
• Avocado Toast (Plus Tips & Variations)
• Crispy Hash Browns
• Favorite Green Salad with Apples, Cranberries and Pepitas
• Lemony Kale Salad

More Frittatas to Enjoy

Here are my top frittata recipes. You can also browse more recipes for eggs and butternut squash.

• Baked Asparagus Frittata
• Baby Spinach Frittata with Sweet Potato Hash Crust
• Broccoli, Cheddar & Spinach Frittata
• Caramelized Sweet Potato, Red Pepper and Feta Frittata
• How to Make Frittatas (Stovetop or Baked)

Please let me know how your frittata turns out in the comments! I love hearing from you.

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Butternut Squash Frittata with Fried Sage

• Author: Kathryne Taylor
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 minutes
• Yield: 6 to 8 slices
• Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 27 reviews

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This sweet and savory frittata is made with butternut squash, onion, Parmesan and fried sage. It’s a gluten-free, meatless recipe that’s perfect for brunch or dinner. Recipe yields one 10-inch frittata,  enough for 8 modest or 6 large slices.

Ingredients

Butternut frittata

• 8 large eggs
• ½ cup milk
• 2 cloves garlic, pressed or minced
• ¾ teaspoon fine salt, divided
• 1 cup freshly grated Parmesan or Pecorino Romano cheese, divided
• 1 tablespoon extra-virgin olive oil
• ¾ to 1 pound butternut squash (about 1 small or half of a medium butternut), peeled and chopped into ⅓-inch cubes
• ¾ cup chopped yellow onion
• Freshly ground black pepper

Fried sage

• 1 to 2 tablespoons extra-virgin olive oil
• 16 fresh sage leaves (roughly ¼ cup), chopped

Instructions

1. Preheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, garlic, ¼ teaspoon of the salt, and several twists of freshly ground black pepper. Then whisk in about half of the cheese.
2. In a 10-inch, well-seasoned cast iron skillet or oven-safe sauté pan, warm 1 tablespoon olive oil over medium heat. Add the chopped onion and stir to coat. Cook for a few minutes, until the onions are starting to turn translucent. Add the squash and the remaining ½ teaspoon salt and stir. Cover the pan and reduce heat slightly to avoid burning the contents. Cook until the butternut is tender and cooked through, stirring occasionally, about 8 minutes.
3. Uncover the pan, raise the heat back to medium and cook until the excess moisture has evaporated and the butternut squash is starting to turn golden on the edges, about 5 to 10 minutes (add another little splash of olive oil if the squash starts sticking to the pan).
4. Turn the heat down to low. Arrange the butternut in an even layer in the bottom of the skillet. Whisk the egg mixture one last time and pour it into the pan. Sprinkle the frittata with the remaining cheese. Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), carefully transfer the frittata to the oven. Bake for 8 to 15 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy.
5. While the frittata is baking, fry the sage: Heat oil in a large skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get crispy (but not brown) before transferring it to a plate covered with a paper towel. Sprinkle the fried sage lightly with salt and set it aside.
6. Once the frittata is done, sprinkle fried sage on top and let the frittata rest for a few minutes before slicing it into 6 large or 8 smaller wedges. Serve! Leftover frittata keeps well in a storage container for up to 5 days in the refrigerator. Gently reheat in the microwave or a low oven before serving, if desired.

Notes

Recipe inspired by Tasty n Alder in Portland and adapted from my Caramelized Sweet Potato, Red Pepper and Feta Frittata.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Breakfast