Butternut Squash and Rosemary Frittata

Today I bring you dinner (or breakfast or lunch) in under 30 minutes. This delicious, seasonal frittata will not disappoint your tastebuds, enjoy butternut squash while it’s at its best and in season!

Butternut Squash Frittata | Lauren Caris Cooks

This frittata is quite unusual because it is actually quite sweet. Whilst the eggs, potatoes and the small amount of cheese provide a solid, savoury base, the butternut squash and onions, which caramelize just beautifully in the oven, add an unexpected yet welcome sweetness. You better believe I devoured that slice on the small plate straight after shooting these pictures, and had to force myself not to just eat the whole thing and put the rest in the fridge for later! There’s just something about sweet and salty which is just… Yes.

Butternut Squash Frittata | Lauren Caris Cooks

Butternut Squash Frittata | Lauren Caris Cooks

You could throw this together in under 30 minutes for a brunch, it would easily serve 4 people amongst other things, or 2 people as a main meal with a nice salad. It’s a hearty, comforting and yet feel good meal that will satisfy your Autumnal need for comfort food, without packing in huge amounts of unhealthy calories.

Butternut Squash Frittata | Lauren Caris Cooks

Please do let me know if you try this recipe and if you love it as much as I do!

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Butternut Squash and Rosemary Frittata


3-4 New Potatoes
1 White Onion
1/2 Small Butternut Squash
5 Eggs
1 Sprig Fresh Rosemary (finely chopped)
Grated Cheese


1. Preheat the oven to 180 degrees Celsius. Heat 1 Tablespoon of olive oil in a large frying pan.

2. Slice the potatoes into 1/4 inch thick slices. Peel the Onion and slice it into 1/4 inch thick rings. Use a vegetable peeler to slice the butternut squash into “ribbons”. You can chop the butternut squash into small squares if you prefer.

3. Fry the potatoes for 5 minutes until they just begin to go soft, then add the onions and saute for a further 5 minutes or until the onions begin to go translucent. Meanwhile, beat the 5 eggs together in a jug, season with salt and pepper, and add the fresh rosemary.

4. Once the onions have gone translucent, add the butternut squash to the pan and arrange everything so it is laying flat in the pan. Pour the egg mixture evenly over the top to allow the egg to fill all the gaps. Grate some cheese directly on top of the frittata.

5. Bake in the oven for 20-22 minutes until the top turns golden brown, serve immediately!

Images by Lauren Caris Short.