Light, savory, and a little sweet, this Roasted Butternut Squash, Spinach, and Ricotta Frittata is the perfect fall dish. It starts on the stovetop in a hot skillet and finishes in the oven, giving it a beautifully golden top. Soft, pillowy pockets of ricotta add a creamy richness that makes this frittata worth sharing.
I still remember the day I created this frittata. I had a pile of leftover butternut squash from my many farmers' market trips, and wanted to try something new. The results were amazing- a perfectly balanced sweet and savory frittata with creamy Italian ricotta that practically melts in your mouth!
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Key Ingredients
For convenience, you can purchase already cut and cubed butternut squash. But nothing beats fresh, especially if you can snag one from the farmers' market!
- Eggs
- Half and half. Substitute with all milk if that's what you have on hand.
- 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. If you don't have fresh spinach, be sure to ring out any excess moisture from frozen spinach before sautéing.
- Ricotta. Whole milk or partial skim.
- Salt and pepper- Kosher salt and freshly ground pepper.
Instructions
Preparing this roasted butternut squash, spinach, and ricotta frittata takes a little time, but it is well worth it. Below are some steps to help you once you have roasted the butternut squash in the oven.
Step 1. In a 10-inch oven-safe skillet, heat the oil. Add the spinach and cook until wilted, about 3-4 minutes.
Step 2. Add the roasted butternut squash to the skillet and sauté for a few minutes. Ensure the ingredients are evenly spaced in the pan.
Step 3. Pour the prepared egg mixture into the skillet, ensuring 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.
Step 4. 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.
*These are abbreviated instructions. See the recipe card for the full list of directions.
👩🍳Expert tips
- Roast the squash until caramelized. Allowing the butternut squash to caramelize will intensify its flavor.
- Use a well-seasoned cast-iron. If you do choose to use a cast-iron skillet, ensure it is well seasoned; otherwise, the frittata will stick.
- Don't overbake. Remove the frittata when the center still has the slightest jiggle. It continues to cook as it rests, remaining tender instead of rubbery.
- Cook low and slow on the stovetop. A gentle heat prevents burning and allows the frittata to cook evenly before it goes in the oven.
Substitutions
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.
- Use a different squash. Instead of butternut squash, you can use any winter squash, such as acorn, pumpkin, or honey nut. Try roasting carrots or sweet potatoes for a similar texture.
- Swap spinach for kale. Instead of spinach, try adding kale and prepare it the same way you would the spinach.
- Try a different cheese. You can omit the ricotta if you want, and instead, sprinkle the top with grated Parmesan cheese.
Storage
Nothing beats leftovers, and this frittata makes a great next-day meal. To store any leftovers, slice the frittata to fit in an airtight container and refrigerate for 3-4 days. It can be gently reheated in the oven or a skillet when ready to eat.
Frequently asked questions
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.
Nope! My mother always made frittatas 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.
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Me too! Here are some of my faves.
Made this recipe? I'd love to hear about it. Please leave a ⭐⭐⭐⭐⭐ rating and comment below the recipe. Snapped a photo? Tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Roasted Butternut Squash, Spinach, and Ricotta Frittata
Equipment
- large baking sheet
- 10-inch cast iron skillet (or other 10-inch non-stick, oven-safe skillet)
Ingredients
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
Frittata
- 10 large eggs
- ½ cup half and half (or milk)
- ¼ teaspoon Kosher or fine sea salt, plus more to taste
- ⅛ tsp freshly ground black pepper, plus more to taste
- 1 tablespoon olive oil
- 6 cups loosely packed fresh spinach leaves or 5-ounce bag of baby spinach
- roasted butternut squash see above
- 1 cup ricotta cheese
Instructions
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, plus more to taste, ⅛ teaspoon freshly ground black pepper, plus more to taste
- 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 of oil over medium heat. Sauté the spinach until it's wilted and coated with the oil. Add the cooked butternut squash, and gently mix to incorporate.1 tablespoon olive oil, 6 cups loosely packed fresh 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
- Remove the pan from the stove and finish cooking in the oven for about 10-15 minutes. The frittata will be ready when it is browned on top with a slight jiggle in the middle (not runny in the middle). The frittata will puff up, then deflate- this is normal. Serve warm or at room temperature.
Notes
- Cook the eggs low and slow. A gentle heat prevents the bottom from burning while allowing the frittata to cook evenly before it goes into the oven.
- Don't overbake. Remove the frittata when the center still has the slightest jiggle. It continues cooking as it rests and stays tender instead of rubbery.
- Storage. Store in an airtight container and refrigerate for up to 4 days.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
Jessica Delly says
Insanely delicious! Will make again soon!