Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper, then spread evenly on a baking sheet. Roast until tender and lightly caramelized, about 20-25 minutes, filling your kitchen with a sweet, nutty aroma.
- Meanwhile, heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until they soften and turn golden brown, about 10-15 minutes. They should smell sweet and deepen in color.
- Once the onions are caramelized, add the roasted squash to the skillet and gently fold them together. Let the mixture cook for another 2 minutes so flavors meld and the edges start to crisp slightly.
- In a mixing bowl, whisk together the eggs, milk (if using), salt, and pepper until smooth and slightly frothy. This creates a custardy base for the frittata.
- Pour the egg mixture evenly over the squash and onions in the skillet. Let it sit without stirring for about 30 seconds, allowing the eggs to start setting at the edges.
- Transfer the skillet to the preheated oven and bake until the eggs are puffed and just set, approximately 12-15 minutes. The top should be lightly golden and slightly crisp at the edges.
- Remove the skillet from the oven and let the frittata rest for a few minutes. The edges will be beautifully browned and bubbling, while the center remains soft and tender.
- Slice the frittata into wedges and serve warm. The contrast of crispy edges and fluffy interior makes each bite satisfying and rustic.
Notes
For extra flavor, sprinkle fresh herbs like thyme or parsley before serving. You can also add grated cheese for a richer version.