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Roasted Butternut Squash, Spinach, and Ricotta Frittata

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A comforting and wholesome frittata made with roasted butternut squash, fresh spinach, creamy ricotta, and fluffy eggs. Perfect for breakfast, brunch, or a light dinner, this flavorful dish is satisfying, protein-packed, and easy to prepare ahead.

Ingredients

  • 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

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss the cubed butternut squash with olive oil, a pinch of salt, and black pepper. Spread evenly on the baking sheet and roast for about 25 minutes until tender and lightly caramelized.
  3. While the squash roasts, sauté the diced onion in a skillet over medium heat until softened.
  4. Add the minced garlic and fresh spinach to the skillet and cook until the spinach wilts.
  5. In a large bowl, whisk together the eggs, milk, Parmesan cheese, thyme, remaining salt, and black pepper.
  6. Spread the roasted butternut squash and spinach mixture evenly into an oven-safe skillet or baking dish.
  7. Pour the egg mixture evenly over the vegetables.
  8. Spoon small dollops of ricotta cheese across the top of the frittata.
  9. Bake for 18 to 22 minutes, or until the center is fully set and the top is lightly golden.
  10. Let the frittata cool for a few minutes before slicing and serving.

Notes

  • Frozen butternut squash can be used if roasted first to reduce moisture.
  • Goat cheese, cottage cheese, or feta can replace ricotta cheese.
  • Add cooked bacon, sausage, or mushrooms for extra flavor and protein.
  • Fresh sage or parsley makes a flavorful garnish before serving.
  • This frittata can be served warm, cold, or at room temperature.
  • Store leftovers in the refrigerator for up to 4 days.
  • Reheat slices in the microwave for 30 seconds or warm in a 325°F oven.
  • Serve with salad, roasted potatoes, or toasted bread for a complete meal.

Nutrition

Find it online: https://cookedbymaya.com/roasted-butternut-squash-spinach-and-ricotta-frittata/