I love making this Roasted Butternut Squash, Spinach, and Ricotta Frittata because it feels comforting, wholesome, and full of flavor. The sweet roasted squash, creamy ricotta, and tender spinach come together perfectly in a fluffy egg base that works well for breakfast, brunch, or even dinner.
Why You’ll Love This Recipe
I like this recipe because it is simple to prepare while still feeling special enough for guests. I can make it ahead, serve it warm or cold, and enjoy a balanced meal packed with vegetables and protein. The roasted squash adds natural sweetness while the ricotta keeps the texture creamy and soft.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 2 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 6 large eggs
- 1/3 cup milk
- 1 cup fresh spinach
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 small onion, diced
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
Directions
I preheat the oven to 400°F and line a baking sheet with parchment paper.
I toss the cubed butternut squash with olive oil, salt, and pepper, then roast it for about 25 minutes until tender and lightly caramelized.
While the squash roasts, I sauté the onion in a skillet over medium heat until soft. I add the garlic and spinach and cook until the spinach wilts.
I whisk the eggs, milk, Parmesan cheese, thyme, salt, and pepper together in a bowl.
I spread the roasted squash and spinach mixture evenly in an oven-safe skillet or baking dish.
I pour the egg mixture over the vegetables and spoon small dollops of ricotta on top.
I bake the frittata for 18 to 22 minutes until the center is set and the top is lightly golden.
I let it cool for a few minutes before slicing and serving.
Servings and timing
This recipe serves about 6 people. I usually spend 15 minutes preparing the ingredients, 25 minutes roasting the squash, and about 20 minutes baking the frittata for a total time of around 1 hour.
Variations
I sometimes add cooked bacon, sausage, or mushrooms for extra flavor. I also like using goat cheese instead of ricotta for a tangier taste. For more herbs, I add fresh sage or parsley before serving.
Storage/reheating
I store leftover frittata in an airtight container in the fridge for up to 4 days. I reheat slices in the microwave for about 30 seconds or warm them in the oven at 325°F until heated through. I can also enjoy it cold straight from the fridge.
FAQs
Can I use frozen butternut squash?
Yes, I can use frozen squash, but I roast it first to remove excess moisture and improve the flavor.
Can I make this frittata ahead of time?
Yes, I often make it a day ahead and reheat slices when needed.
What can I serve with this frittata?
I like serving it with a simple salad, roasted potatoes, or toasted bread.
Can I substitute the ricotta cheese?
Yes, I sometimes use cottage cheese, goat cheese, or feta instead.
How do I know when the frittata is done?
I check that the center is fully set and no longer looks runny before removing it from the oven.
Conclusion
I enjoy this Roasted Butternut Squash, Spinach, and Ricotta Frittata because it combines simple ingredients into a flavorful and satisfying meal. It is versatile, easy to prepare, and perfect for breakfast, brunch, or a light dinner.
