It’s very strange to be a private, reserved person with a public job. Sometimes I can hardly stand to publish another post and put myself out there for critique all over again. I’ve pulled back from writing about personal matters on this once-little corner of the internet over time, even though ninety-nine percent of you all are so kind and encouraging. (Thank you.)
I catch myself doing the same in new relationships—not opening up, not quite being myself, just generally holding back. Vulnerability terrifies me and it’s safer to just bob along on the surface. This week went south and that’s all I can muster up to say about it.
This frittata, though. It deserves mention. You should make it. It’s full of sweet butternut squash, sautéed onion and salty Parmesan cheese, topped with crispy fried sage. It’s a great gluten-free holiday brunch option.
Butternut Squash Frittata with Fried Sage
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 6 to 8 slices 1x
- Category: Breakfast
Simple, savory frittata made with butternut squash, onion, Parmesan and fried sage. This delicious gluten-free, meatless recipe is perfect for brunch or dinner. Recipe yields one 10-inch frittata, which is enough for 8 modest or 6 large slices of frittata.
- 8 eggs
- ½ cup milk
- 2 cloves garlic
- ¾ cup freshly grated Parmesan or Pecorino Romano cheese, divided
- 1 tablespoon extra-virgin olive oil
- ¾ pound butternut squash (1 small or half of a medium butternut), peeled and chopped into ⅓-inch cubes
- ¾ cup chopped yellow onion
- ¾ teaspoon sea salt, divided
- Freshly ground black pepper
- 1 to 2 tablespoons extra-virgin olive oil
- 16 fresh sage leaves (roughly ¼ cup), chopped
- Preheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, garlic, ¼ teaspoon salt and several twists of freshly ground black pepper. Then whisk in about half of the cheese.
- 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 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.
- 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).
- 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. Put the pan in the oven and bake until you can shake the pan (wear oven mitts!) and see that the middle is just barely set, about 14 to 17 minutes.
- While the frittata is baking, fry the sage: Heat oil in a large (read: 12 inch) 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 sea salt and set it aside.
- Once the frittata is done, sprinkle fried sage on top and let the frittata rest a few minutes before slicing it into 6 large or 8 smaller wedges. Serve!
Recipe inspired by Tasty n Alder in Portland and adapted from my Caramelized Sweet Potato, Red Pepper and Feta Frittata.
▸ Nutrition Information
This looks delicious!! I’ve never commented before but just want to say that I love your site and your recipes have really helped me as I’ve made some dietary changes in the past year – and they’ve given me ideas to stay healthy in college! Thank you :)
So glad to hear that, Elizabeth, and know that you are out there! Thank you.
This looks wonderful and goes right on my to-do list ! I just can’t seem to tire of winter squashes, and parmesan just makes everything better. Thank you for this recipe, and I hope next week will be better for you.
Thank you, Aimelle. xo
This looks amazing. Your breakfast foods are always delicious. I hope your week gets better. Stay strong and remember how courageous you are being every by having this blog and sharing with all of your readers. Enjoy the magic of the Christmas season. :)
Thank you very much, Darcie!
The Thing why I love to Visit your Again and again is Vegetarian recipes as I am Hindu Brahmin and we not use to have Non-veg but at the same time I love to have new Food. I will make it this weekend and send you Images :D
Claire @ My Life Cravings
I can totally relate to being hesitant to open up to people and be myself around people I don’t know very well. I have posted some personal things on my blog, but I have very few readers so I haven’t encountered anything but positivity yet. I am sorry to hear that not everyone has been kind to you.
This frittata looks wonderful! Do you think it could work with acorn squash? I have two that have been sitting on my counter for far too long!
Hey Claire, thank you. Sharing on the internet can be pretty scary business. I’m a little hesitant to say yes to acorn squash—it’s been a while since I cooked with it, but I wonder if there’s too much moisture in it. Please let me know if you try it!
Vulnerability is hard. It’s so scary to open up and face ridicule or rejection. Hoping your week gets better.
This frittata is beautiful!
Aw, Kate, hope you have a good weekend! It’s definitely hard to put yourself out there and be vulnerable- it’s always much easier said than done. The 99% of the good is just what you gotta keep your eyes on :) Love your blog, and this frittata looks fantastic! Thanks for sharing, as always.
LOVE these flavors for a fritatta! I have to be honest, I don’t get too personal on my blog either. Not many know where I really work or personal things..I do mention my husband to for a food blog, I like to focus on the food, ya know. So I’m right there with ya!
Kate this looks delicious! And, I’m sorry you had a tough week and you’re pulling back online. I have to say, I love it when you open up! Eff the haters. You’re great!
Thank you, Lauren! :)
First off, thanks for sharing your feelings about how hard it is to put yourself out there – I think we can all relate and it’s easy to think that somehow people who publish their creative work have extra thick skin and/or are basically perfect.
Secondly, this looks delicious! I am currently trying out the dairy-free life – I was going to sub the milk for unsweetened almond milk, but what do you recommend for adjustments if I leave out the cheese?
Hey Lindsay! Thank you, and I’m sorry I didn’t answer your question sooner. I used almond milk in this recipe myself with no trouble. The cheese really does add a delicious savory component. I’m not sure what to suggest as a dairy-free alternative. If you want to go to the trouble of caramelizing your onions first, rather than just sautéing them, that would lend a more complex flavor to the frittata.
Lindsay, a little after-the-fact, but just saw this now (while searching for ways to use my fresh sage.) Nutritional yeast often makes a great substitute for Parmesan, certainly as a topping. Not sure whether it’d work in large quantities within the recipe. But there are great vegan food bloggers out there who could help I’m sure.
As an alternative to the cheese try nutritional yeast. It’s delicious.
Laura (Tutti Dolci)
I love butternut squash with sage, this is my kind of frittata. You’re so right – vulnerability (especially online) is a scary, scary thing!
This recipe looks dee-lish and I cannot wait to try. As for sharing your personal matters, I respect your privacy but also respect you and enjoy reading about your life! Remember to focus on the 99% :)
Thank you, Roz! :)
I really enjoy your blog and want to practice cooking more. Have you published a cookbook? I looked but couldn’t find one on the blog. I would buy it–for myself and for friends!
Denise, thank you! No, I don’t have a cookbook. Yet. :) Hoping to change that soon.
It looks delicious and the pictures are gorgeous. I hope your week gets better!
I have never commented on your blog before, but it made me sad to think of you having a down week. I love your blog and have found some good recipes from it. Ignore the negative; concentrate on the positive!
Thank you, Frances! :)
There must have been something in the air this past week, Kate, because mine was a real doozy as well. When that happens, I just try to balance it out with as much positivity as I can find. Cooking therapy, garden therapy, exercise therapy, friend therapy, a bit of retail therapy… it’s working! As we used to say, don’t let the turkeys get you down– in my experience (and I’m a lot older than you), they’re just NOT worth the time and energy.
Now, as for this frittata! Looks perfect for Sunday dinner! I’m thinking I might try it in my new tart pan… (part of that retail therapy thing :-) Have a happy holiday, Kate, and a better week ahead!
Thank you, Marcia! I’m sorry your week got you down and hope the holidays have lifted your spirits. I’ve been spending lots of time with family and friends over the past couple of days and I am feeling much more like myself. Hope your holidays have been lovely! Happy 2015.
I can’t imagine what it is like doing a blog and putting yourself out there! Yes, the vulnerability! You are very brave! And, I say this with admiration for what you do. The person that you are does slip out there and you are becoming before our very eyes! WOW! Please keep telling yourself that you are brave and awesome, because you ARE! I for one appreciate who you are! Life is ours……..our gift! I have learned to say…….LIFE IS TOO SHORT!……and laugh and move on.
I can’t wait to try the frittata! I am a vegetarian and so love your great ideas and recipes.
Denise, thank you!
This is exactly what I needed to hear today, thank you. I have several platforms from which to speak and a lot of heartfelt messages, but I stay withdrawn, remembering the consequences of being vulnerable. Some time ago, I found your site while looking for gluten-free vegetarian recipes (and yum! you’re so creative with these delicious dishes!), but I subscribed because of your personal openness. It’s tough to keep doing and it can hurt a lot. I just want you to know that many, many people appreciate you for it. May the pain of whatever has happened recently fade soon.
Thank you very much, Shannon. That’s really nice to hear. Hope your holidays have been lovely.
Forgive us loud opinionated pushy overbearing souls, we mean no harm, most of the time! we just think we know so much when really we no so very little. You are a lovely woman and i imagine very kind. Do not be afraid to continue to be vulnerable, how else would we know you. Thanks for a great food site. I love it, look forward to it, great ideas! and healthy tasty foods! Hmmmm Yum!
Thank you, Dan!
I have never been a fan of any kind of frittata, but I tried this recipe because every recipe I have made of yours has been an amazing success. I should not have been surprised that this frittata was so good, but it was SO GOOD!! Every bite tells me again and again how delicious this breakfast is.
Thanks, Allie! I’m so glad you gave this frittata a chance. Happy holidays!
I am a new subscriber to your site. Found you while searching for a vegetarian chili with sweet potato. I loved that chili so much that I made it twice in one week. Made it for a friends birthday lunch. Had to send the recipe with your site to 5 people! This frittata looks amazingly good, can’t wait to try it!
Hang in there and keep up the good work.. Please count me as a newbie in the 99%. It’s sad how so few can ruin so much.
Thank you for saying hello, Linda! I’m so glad that your friends enjoyed the chili, too. Thank you for sharing my blog with them! Happy holidays.
No comment on the frittata, rather on your opening statements about being a private person in a public profession. I empathize. Strongly. I am a canadian actor who is very shy and reserved personally. People don’t understand how I can be on stage, convivial in public forums when necessary, yet quiet and retiring in person. Two different things, neither of them unacceptable, or “wrong” from my perspective. I often feel I’m suffering from an imposter syndrome…I could go on, but this is only a comment, albeit a long one…there’s a shrink out there who could finance a yacht if they had me for a patient, I’m sure! :) You know, the ancient Egyptians believed that upon there death, the answer to two questions would determine if they would continue their journey into the afterlife: “Did you find joy?” and “Did you bring joy?” I’m relatively new to your blog. I don’t know about the former question, but by the looks of the comments I’ve seen, I know the answer to the latter. Stay strong.
Hi Rose, I’m sorry it’s taken me a few days to get back to you. Thank you for your kind and encouraging comments. It’s really, really nice to hear from someone who can relate to my struggles! I actually started going to therapy earlier this year because I felt like I just couldn’t keep putting myself out there. I’m really struck by the quote that you shared. I am slowly finding joy again after getting knocked down last week. I hope 2015 is full of goodness for the both of us. Thanks again.
kate, thank you for saving me from cooking boredom. Today is my lucky day- I have half a squash sitting in my fridge doomed to same old leftover routine, hide it in the pancakes. Until you suggested the frittata. For 8 yrs now I’ve been making spinach frittatas, one example of why I asked to receive your recipes-I am so bored with doing the same things repeatedly. Thanks so much for sharing and taking time to add great pictures. Helps a lot!
Donna, thank you! I’m so glad to hear that you appreciate my ideas. I honestly love the ideas behind recipes more than I do eating the final result! All my best to you.
Katrina @ Warm Vanilla Sugar
I am all over this flavour. Love, love, love this!
Splashing in Puddles
I just have to join in and tell you that your blog is wonderful and I’m sorry if anyone made you feel otherwise. I’m an avid follower and it was the openness in your writing that drew me in initially. You gave me the confidence to actually make your recipes (rather than just pin them). When I’ve had a question you’ve always answered and have been so encouraging.
After a making a few of your recipes, I suddenly realized I love to cook! This is huge because- I used to not like cooking at all. I’m a vegetarian and it was hard to find something to make that both my husband & I would enjoy. We ate out 4 or 5 days a week and I’d heat up a package of something premade from Trader Joes on the other days. Now cooking is my hobby & I want to make everything from scratch. This really is because of you so thank you!!
Thank you so much. I’ve been really down lately due to some personal matters and haven’t felt like cooking. Your comment reminded me why I’ve put so much effort into this blog. I’m really humbled to hear that you found a new healthy hobby through me. That’s amazing. Thank you! Happy holidays.
Negligent of me not to have let you know before that I appreciate your recipes and blog very much. I’m vegetarian too, and it’s not always easy finding recipes written for us.
Happy Winter Solstice! Longer hours of daylight are on the way.
Thank you, Batya. Looking forward to brighter days!
I LOVE this recipe!!! Made it tonight! So yummy!! I love your website and all of your recipes!! You definitely inspired me to step outside of my box and try new things. I also love making pizza from your easy dough recipe! I love that you cook with whole wheat flour because that is all I cook with! Also I tried this recipe with buttermilk instead of milk and it tasted good!
Thanks, Sara! I’m so glad you’re enjoying my recipes. I’m intrigued by your butternut version!
I have told you before that I love your blog and your recipes, but I’ll tell you again, because you need it today! This recipe looks outstanding and as soon as I lay my hands on a butternut squash I’ll be making it.
People can be very insensitive and forget that you are a real live human being, not just some impersonal website. I’m hoping your post today will be a wakeup call for someone! As for me, I think you are great and I very much enjoy your personal posts. I hope you will come out of hiding soon!
Thank you, Peggy. I really appreciate your kind words
Hugs. Gorgeous recipe.
Thank you, Laura.
My first frittata and it was delish! My 11-year-old declared it awesome. It came out a beautiful golden hue from the oven.
Now I’m inspired to play around with different veggies and cheeses.
Thanks, Diana! I’m so glad the frittata turned out well for you. Sweet potato would be great instead of butternut, but anything goes great in a frittata!
Liz @ I Heart Vegetables
Hang in there on whatever it is you’re going through! I just came across your blog and it’s absolutely wonderful! I was just talking to someone on Thursday about the deliciousness of fried sage :) This recipe looks awesome!
Vulnerability is hard – especially for someone who is an introvert and perfectionist like myself. Kudos to you for being brave enough to put yourself out there :) Also, this frittata looks incredible. I think I’ll make it for Christmas brunch!
Introvert and perfectionist, check and check! Hope you loved the frittata, if you had the chance to try it.
I am a huge fan of yours and check your website everyday. Not only I loved every single one recipe that you made but I also love your personality! You’re living such a meaningful life by loving what you’re doing and bringing joy and inspiring people to lead a healthier lifestyle. I read somewhere that “Haters don’t really hate you, they hate themselves because you’re a reflection of what they wish to be”.
Thank you, Cecilia! Delighted to hear that you enjoy my website so much, thank you. That’s a great quote! Hope your holidays have been grand.
This looks delicious!! Wish I could have had this for breakfast today!!
Cookie & Kate,
I don’t particularly like sage but I love it fried. There’s an Italian Restaurant in CA, Pasta Pomodoro, that put fried sage on its polenta and it’s great. I’m definitely going to try this frittata. Thanks.
Thanks, Marnie! Fried sage on polenta sounds stellar. Hope you enjoyed the frittata!
I am going to try this tonight. Are there any other herbs substitute for sage?
Hi Renuka, I’m sorry I didn’t answer your question sooner. I think fresh thyme might be nice sprinkled on top, but that crispy sage is pretty irresistible.
My family LOVED this!!! Thank you.
Awesome! Thanks, Heather.
This is my first time commenting, but I just wanted to say that I absolutely adore your blog and your recipes and your corner of the Internet! Your blog posts always make me smile, and not just because of your drool-worthy recipes — because of your beautiful personality behind the recipes, too! Just wanted you to know that there are so many of us out here who appreciate you.
Dallas, thank you! I’ve been pretty down on myself lately and greatly appreciate your kind words. Happy holidays!
This looks like a winner, Kate! Can’t wait to make it! As far as the haters — like the girl says, they’re gonna “hate, hate, hate” but you just gotta “shake, shake, shake — shake it off, shake it off”.
Have a great holiday!
Haha, thanks Lisa!
Aww girl, I have had definite weeks like that. Hope things are starting to look up!! I mean, if you’re starting or ending your day with this fritatta, it is definitely a step in the right direction!
Michelle @ Vitamin Sunshine
I’m a very private person as well- and struggle when people say I should make my blog more “personal.” We all have to decide how much we want to share when talking to such a large audience!
This fritatta looks amazing. I love butternut- in everything! Will be trying.
I’m sorry if you feel like you aren’t always received well -but there are many of us who look forward to checking your blog for new recipes and ideas for healthy vegetarian living!! I rant and rave about your blog to any one and everyone who talks about wanting new recipes. This recipe is no exception. YUM YUM YUM!
A very belated thank you, Amber. :)
Thank you so much for your honestly about how you find it difficult being vulnerable. I also have this problem I never usually comment or express my feelings but I feel like you sum it up well and made me feel unalone
Made this tonight, and everyone who tried it liked it very much. The fried sage is an especially nice touch, both for taste and for that little bit of crunch. I’m sure this would be great for lunch as leftovers (if there were any leftovers). Thanks for a great recipe!
Thank you, Vivian! So glad you all enjoyed it.
This dish also vanished at last Saturday night dinner party!! SO happy to have found you both C&K! I have a Leo! L&M kitchen for me :))
Really enjoying your website. Have you read any of Brene Brown’s work? You may find it quite interesting. She has two great posts on You Tube regarding vulnerability.
Hi Jane, thank you! Yes, I am familiar with Brene Brown. She’s wonderful. I listened to her “Dare Greatly” book on audiotape during my drive to Austin, Texas. Love her!
it’s the week before christmas, you think that 43yrs being a chef nothing will phase you having worked 42 christmas days, however i have a guest for the 4 day christmas booking that is vegan, gluten free diabetic. i have purchased a lot of suitable products but to make a 5 course menu plus pre dinner canapes for xmas eve, brunch xmas day, afternoon tea buffet, 7 course dinner xmas day to value £72 breakfast boxing day, hot and cold buffet lunch and 6 course dinner boxing day then breakfast etc next day. i’m out of my depth. i will try my best, he pay the same money so deserves a good christmas.
That sounds like a tough job, Andrew! I have quite a few vegan and gluten free options here. Hope they help, and Merry Christmas!
Love you girl, I get it. Keep that chin up and smile turned on :)
p.s. this post/recipe made my heart light up and I needed that this week. Solidarity sister <3
I was looking for an eqq and butternut squash recipe, and found yours…..I made it. Very tasty! My first frittata. Simple. Only tedious part is chopping the onion and squash. I’ll make it again.
Hi Kate – have loved your blog for a while now, and love trying your recipes! Your blog is my go-to site for inspiration. I tried this out last night but had a couple of variations. I couldn’t find butternut squash (must be past the season) so I used sweet potatoes instead. And, the idea struck me to make it corn-bread-like, so I added some corn bread mix to it… maybe not the healthiest, but it definitely tasted good. The last time I did the fried sage I burnt it but this time I made sure to fry it in butter on low heat and it definitely added to the dish. Hope you’re doing well and thanks for the lovely recipes!
You’re awesome! I know this is an old recipe, but I’ve been a vegetarian since last Christmas and it’s been a long process learning how to cook for myself and my girlfriend again. I’m a KC native and was super pumped to learn you live here, too! If you ever want some folks to enjoy a coffee or cocktail with, we’d love to buy you one and pick your brain! You’ve made the last few months in the kitchen a blast! All of my meal planning is your doing, so keep up the great work!
Thanks so much for your note, Jared! Glad to know you are both enjoying my recipes here in KC. My life’s going to be a little crazy for the next couple of months, but I’d love to meet up with you guys sometime. Definitely say hi if you catch me around town!
This looks great! Can I use frozen diced butternut squash?
I don’t see why not, if you thaw it out!
Another success! This is a wonderful brunch or light dinner with a salad. I honestly haven’t run across a recipe of Kates that isn’t delicious and easy to prepare. Thank you, Thank you.
Thank you! I am so happy to hear you like this recipe, along with many others. I really appreciate the support, Nita!
Made this tonight for dinner with a salad and homemade biscuits. A big hit. Love the fried sage leaves! A great addition to a delicious recipe. My goal is to try one new recipe a week from your site. This is my 3rd recipe and NONE have disappointed! Thanks!
I’m a big fan of that goal! :) Keep sharing what you think, Nancy!
I made the Butternut Squash and fried sage frittata for the first time recently and it was soooo good! My teenage daughter and I loved it. We used sage that had been drying since I got it from our CSA earlier this fall– what a nice touch! Thanks Kate!
You’re welcome, Denise!
OMG! This was soooo good! I will definitely make this again! I didn’t have fresh sage, so I fried up some dried sage in a bit of butter for like a minute and it turned out great!
Thank you so much, you have never let me down with ANY recipe! I trust you and LOVE you!!! You’re THE best!!!
You’re so sweet, Connie! I appreciate the feedback.
Hello Kate, I have a butternut squash I need to use up and I thought about checking your blog. I have purchased your cookbook and everything I have made taste just amazing. My husband is diabetic has been wanting to transition to vegetarian/vegan eventually and with your recipes it has been a positive transition so far! His glucose is trending down and we are happy about this! Thank you for sharing!
I’m happy you are loving the cookbook too, Jean!
Hello I really like the butternut frittata idea but don’t like sage. Can I use another herb that isn’t quite so strong as a substitute?
I really prefer this with sage. You could leave it out if you like.
Looks looks amazing! I will be trying this recipe tomorrow. I am wondering, would it work just as well as mini frittatas using a muffin tin? What temperature and cook time would you recommend? I want to have them as a one handed meal for post-partum
Hi Chloe, yes that should be ok. Check out my how to make frittata recipe and I lay all of that out. Let me know what you think!
Another winner! I halved the recipe since it was only for 2 people. I had some leftover kale, so I added a cup of that as well. My BF doesn’t like Parmesan so I substituted crumbled feta, worked out great! The fried sage is SUCH a delight and shouldn’t be skipped.
I just made this recipe and it was so delicious! I added kale but otherwise I followed the recipe exactly. This recipe is a keeper, it’s as good if not better than any restaurant! Thank you Kate for sharing it with us!
I did a dead easy version, and it was divine! I used frozen, cubed squash (cook in microwave 5 minutes) and crème fraiche (store bought). Super easy and melt-in-your mouth yummy.
My favorite thing I’ve made this week. It’s fun discovering “new to me” recipes from your site. The only thing I did differently was to make it with “Rippl” pea milk and it didn’t change the flavor at all and the texture was great. Even better for lunch on the second day!
Great to hear, Stephanie! I’m glad you loved it.