Light, savory, and a little sweet, this roasted butternut squash, spinach, and ricotta frittata is the perfect fall dish. The frittata is first prepared in a skillet on the stove and then finished in the oven for an even golden top. Pillowy pockets of ricotta take this frittata to a whole other creamy level worth sharing with your favorite people!
I remember the day I created this frittata. I had a good amount of butternut squash left over from all those trips to the farmer's markets, and I wanted to try something different. The results were amazing. A perfectly balanced sweet and savory egg frittata with creamy Italian ricotta cheese that just melts in your mouth.
What is the difference between an omelette and a frittata?
I love any egg dish, whether it's baked, fried, or scrambled. Both frittatas and omelets are egg dishes and differ primarily in the technique used to make them. I think of a frittata as heartier, and easily scaled to feed a crowd. Omelets are often prepared on the stove and the ingredients folded in, while a frittata has the ingredients mixed into the base. You can also think of the frittata as a crustless quiche.
Do I need a cast iron skillet to make this frittata?
Nope! My mother always made them by flipping a partially cooked frittata in a frying pan onto a plate and then somehow, getting it back into the same pan. I, on the other hand, do not possess such a talent, and instead turned to the cast iron skillet for all my frittata needs. The frittata begins cooking on the stove and finishes in the oven. My kitchen floors stay clean, and I don't stand in utter fear of burning my fingers. It's a win-win! You can also use any oven-safe skillet.
- Eggs- large eggs
- Half and half- you can substitute with all milk if that's what you have on hand. The half and half will make it richer
- Olive oil- for roasting and sautéing the vegetables
- Butternut squash- peeled, cubed, and roasted in the oven
- Maple syrup- for adding sweetness to the butternut squash
- Nutmeg- freshly ground nutmeg works best
- Fresh spinach- frozen spinach has too much water. If you don't have fresh spinach, be sure to ring out any excess moisture before sauteeing
- Ricotta- whole milk or partial skim
- Salt and pepper- Kosher salt and freshly ground pepper
Preparing this roasted butternut squash, spinach and ricotta frittata takes a little time, but is so worth it. Below are some steps to help you once you have roasted the butternut squash in the oven. See recipe card for full recipe and instructions.
In a 10' oven-safe skillet, add oil and spinach and cook until wilted, about 3-4 minutes.
Add the roasted butternut squash to the skillet and saute for a few minutes. Make sure the ingredients are evenly spaced in the pan.
Pour the prepared egg mixture into the skillet, making sure the vegetables are evenly dispersed. Cook on med-low, moving a spatula away from the sides allowing the egg mixture to drip to the bottom.
Once the frittata is partially cooked and somewhat firm, add the ricotta in heaping tablespoons to the top and sprinkle with additional salt and pepper. Place in the oven to finish cooking.
I think you will love this frittata just the way it is, but you can customize it to suit your needs. Try some of the swaps below or try experimenting with different flavor combinations.
- Butternut squash - Instead of butternut squash, you can use any winter squash such as acorn, or delicata. Try roasting carrots or sweet potatoes for a similar texture.
- Kale - Instead of spinach try adding kale and prepare it the same way you would the spinach.
- Ricotta - You can omit the ricotta if you want, and just sprinkle the top with grated parmesan cheese.
Nothing beats leftovers, and this frittata makes a great next-day meal. To store any leftovers, you can slice the frittata to fit in an air-tight container and place it in the refrigerator for 3-4 days. It can be gently reheated in the oven or a skillet when ready to eat.
Yes, you can skip cooking the frittata on the stove, and opt to cook it in the oven. It will take longer to cook, so check after 30 minutes to ensure even cooking. Add the ricotta on top when it starts to firm up.
Yes! Just make sure your pan or skillet is oven safe. Also note that the frittata will be thinner and larger in diameter, and may require slightly less cooking time.
Love fall recipes?
Me too! Here are some of my faves.
🍳Did you make this recipe? I would love to hear about it! Please leave a recipe rating with comment right below the recipe card. If you snapped a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
Roasted Butternut Squash, Spinach, and Ricotta Frittata
- 10" cast iron skillet or equivalent oven safe skillet
Roasted Butternut Squash
- 5 cups butternut squash, peeled and cut into ¾ cubes from about 1 medium butternut squash
- 2 teaspoon maple syrup
- 2 tablespoon olive oil
- ½ tsp kosher or fine sea salt
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon freshly ground nutmeg
- 10 large eggs
- ½ cup half and half (or milk)
- ¼ teaspoon Kosher or fine sea salt
- ⅛ tsp freshly ground pepper
- 1 tablespoon olive oil
- 6 cups loosely packed spinach leaves or 5-ounce bag of baby spinach
- roasted butternut squash see above
- 1 cup ricotta cheese
- additional salt and pepper to taste
For the Roasted Butternut Squash
- Preheat the oven to 400°F.
- On a baking sheet lined with parchment paper, spread out the butternut squash. Drizzle with olive oil, maple syrup, nutmeg, salt, and pepper. Toss to coat.5 cups butternut squash, peeled and cut into ¾ cubes, 2 teaspoon maple syrup, 2 tablespoon olive oil, ½ teaspoon kosher or fine sea salt, ¼ teaspoon freshly ground black pepper, ⅛ teaspoon freshly ground nutmeg
- Roast the squash in the oven for 20-25 minutes, until browned and easily pierced with a fork.
For the Frittata
- While the squash is roasting, prepare the frittata base. In a medium bowl, whisk together the eggs, half and half, salt, and pepper. Set aside.10 large eggs, ½ cup half and half (or milk), ¼ teaspoon Kosher or fine sea salt, ⅛ teaspoon freshly ground pepper
- Remove the squash from the oven and lower the oven temperature to 350°F. In a 10-inch oven-safe skillet, heat the remaining 1 tablespoon oil on medium heat. Saute the spinach until wilted and coated with the oil. Add the cooked butternut squash, and gently mix to incorporate.1 tablespoon olive oil, 6 cups loosely packed spinach leaves, roasted butternut squash
- Turn the heat down to medium-low. Add the egg mixture to the pan. Make sure the ingredients are evenly spread out before adding the egg mixture. Cook the frittata on the stove for about 10-12 minutes. Use a spatula to pull the eggs away from the sides, allowing the liquid to drip to the bottom. This ensures that the frittata is cooking evenly. Cook on the stove until the sides are set and the frittata begins to firm up. Drop the ricotta by tablespoons on top in 4-5 areas, covering the pan. Season with additional salt and pepper.1 cup ricotta cheese, additional salt and pepper to taste
- Remove the pan from the stove and finish cooking in the oven for about 15 minutes. The frittata will be ready when it is browned on top and firm (not runny in the middle). The frittata will puff up, then deflate- this is normal. Serve warm or at room temperature.
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.