Butternut Squash Frittata with Bacon, Kale and Goat Cheese
This butternut squash frittata makes the best fall breakfast or brunch! With tender squash, smoky bacon, earthy kale and creamy goat cheese, it's a delicious and filling meal that's easy to make and always a crowd-pleaser.
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I started making this as a great way to use up odds and ends in my fridge, but it's become a favorite I return to every squash season. It's the kind of easy frittata recipe that works for a healthy breakfast, a light lunch or afternoon snack. It's so hearty, sometimes I even eat it for dinner!
What is a frittata?
A frittata is an Italian egg dish that falls somewhere between an omelet and a crustless quiche. A whisked egg mixture is poured over sautéed vegetables, meats, or cheese, then gently cooked over medium heat before finishing in a low oven.
The result is a golden, puffed egg dish that's easy to slice into wedges and serve warm or at room temperature. Unlike quiche, frittatas don't require a crust, making them lighter and faster to prepare.
Cast iron is best for this kind of recipe, but you can also bake it in a pie dish or casserole dish. Just make sure to grease the bottom with butter or a drizzle of olive oil so the eggs don't stick.
This delicious frittata makes the perfect fall breakfast and is sure to become your new favorite!
Want more Italian egg recipes? Try this simple zucchini frittata, cozy eggs in purgatory, or these soft soft scrambled eggs with ricotta.
Why This Recipe Works
- It uses fresh fall vegetables for peak flavor during squash season.
- Bacon and goat cheese add richness and balance the earthy greens.
- It works as a grab-and-go breakfast, light lunch, or afternoon snack.
- The whole thing bakes in one pan, and leftovers reheat beautifully.
Ingredient Notes
Butternut squash - Look for squash that feels heavy for its size and has smooth, unblemished skin. You can peel and cube it yourself or buy pre-cut squash to save time. Other winter squash or sweet potatoes make good substitutes.
Kale - Use curly kale or lacinato (Tuscan) kale, and remove the tough stems before chopping. You can substitute spinach, Swiss chard, mustard greens, or collards.
Bacon - Smoky bacon adds richness, but you can omit it and replace the fat with olive oil or butter. Learn how to make your own homemade bacon.
Goat cheese - Creamy goat cheese provides tang and richness. If you prefer, substitute with feta, aged cheddar, or even brie. See my guide on Italian cheeses guide for more inspiration.
Eggs - Fresh and room temperature eggs always give better structure and color.
Fresh herbs - A sprinkle of parsley, chives, or basil added before serving brings brightness and helps finish the dish.
Salt - I use Diamond Crystal Kosher salt, which is less salty than other brands. You may need to adjust to taste.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Cast iron skillet
- Large skillet or oven proof frying pan
- Whisk
- Mixing bowls
- Baking sheets (if roasting vegetables in advance)
- Paper towel
- Vegetable peeler
Step by Step Instructions
- Preheat the oven to 400°F.
- Place the bacon in a cold, heavy-bottomed, oven-safe pan (cast iron is ideal), and bring up to medium heat. Render until just beginning to crisp, about 5 minutes.
- Add the shallot and cook for 2-3 minutes, until translucent and starting to brown.
- Add the kale with a splash of water, toss, then cover with a lid and steam for 2-3 minutes, until tender.
- Remove the lid and add the cooked squash, tossing into an even layer.
Pro Tip: Starting bacon in a cold pan allows the fat to render slowly and evenly, creating crisp edges without burning.
- In a large bowl, whisk together the eggs, a splash of heavy cream, ¾ teaspoon salt, and black pepper to taste until combined.
- Pour this egg mixture evenly over the vegetables. Crumble goat cheese over the top, then transfer the pan to the oven.
- Bake for 15-20 minutes, until puffed and golden with the center fully set. If still runny, continue baking a few minutes longer.
- Allow the frittata to rest for 5-10 minutes before slicing. Garnish with fresh herbs if desired, and serve warm or at room temperature.
Tips for Success
- Both an 8- or 9-inch skillet or baking dish will work for this perfect frittata.
- Don't overbake, or the eggs will turn rubbery. Pull it out as soon as the center is set.
- Roast or steam the squash ahead of time to save prep.
- A quick garnish of fresh herbs makes the whole thing taste brighter.
Variations
- Use pumpkin or sweet potatoes instead of butternut squash.
- Swap kale for spinach, Swiss chard, or collard greens.
- Try pancetta or prosciutto in place of bacon.
- Add caramelized onions for extra sweetness.
- Top with grated Parmesan for a more Italian twist.
Serving Suggestions
This butternut squash frittata pairs well with a crisp green salad or seasonal fruit. For brunch, serve with chewy focaccia or a sweet slice of no knead cinnamon raisin walnut bread.
It's also delicious with a glass of homemade cold brew coffee or a fall treat like baked apple cider doughnuts.
It's a tasty meal that works as the center piece of a weekend brunch but also as side dish with tons of protein or a quick weeknight meal.
How to Store and Reheat
Keep leftovers in an air-tight container in the refrigerator for up to 4 days. To reheat, place slices on baking sheets and warm in a low oven until heated through.
You can also enjoy cold the next day, which makes it a great option for the whole family.
FAQs
Yes, store it in an air-tight container and reheat in a low oven or enjoy cold the next day.
Make sure vegetables cook fully to release excess moisture before adding the egg mixture.
Absolutely. Use olive oil instead for a vegetarian version.
Try topping with parmesan cheese, sage leaves, or a sprinkle of fresh herbs next time.
This recipe is flexible and works with many seasonal fall vegetables you'll find at farmer's markets or your grocery store. Swap in spinach, mushrooms, tomatoes or other veggies. The best part is that the simple ingredients create a fluffy texture without much effort. Sweet potatoes, peppers, or zucchini are also easy substitutions that make this a go-to dish year-round.
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Butternut Squash Frittata with Bacon and Goat Cheese
Ingredients
- 5 slices bacon diced
- 1 shallot sliced
- 4 cups kale loosely packed, hard stems removed
- 2 cups butternut squash cooked and cubed
- 8 eggs
- ¾ teaspoon salt
- black pepper to taste
- 4 oz goat cheese
Instructions
- Preheat the oven to 400°F.
- Place the bacon in a cold, heavy-bottomed, oven-safe pan (cast iron works best) and set it over medium heat. Cook until the bacon begins to crisp, about 5 minutes. Add the shallot and cook for 2 to 3 minutes, until translucent and just starting to brown.
- Add the kale along with a splash of water, then toss it around for a few minutes. Cover the pan with a lid and let the kale steam for 2 to 3 minutes, until tender. Remove the lid, add the cooked squash, and stir until warmed through.
- Crack the eggs into a medium bowl, season with salt and pepper, and whisk until fully combined. Pour the eggs over the vegetables and use a rubber spatula to spread them evenly. Crumble the goat cheese over the top, then transfer the pan to the oven. Bake for 10 to 15 minutes, until puffed, golden around the edges, and set in the center. If the middle is still runny, bake for a few minutes longer.
- Let the frittata rest for 5 to 10 minutes before slicing. Serve warm or at room temperature.
Notes
- Both an 8- or 9-inch skillet or baking dish will work for this perfect frittata.
- Don't overbake, or the eggs will turn rubbery. Pull it out as soon as the center is set.
- Roast or steam the squash ahead of time to save prep.
- A quick garnish of fresh herbs makes the whole thing taste brighter.
- I used leftover roasted squash from the night before, but any hard winter squash, (such as kabocha, acorn, or delicata), pumpkin or sweet potatoes may be substituted. Simply dice and roast the squash in the oven for about 20 minutes, or until tender, before proceeding with the recipe.
I don't have a cast iron skillet! What else can I use?
You can use a non-stick oven safe skillet or just cook everything in a pan, then transfer to a greased baking dish and bake! You can also cook it entirely on the stove top by covering with a lid. It will a little different in texture but still great!
We love to make this every fall, it’s delicious 😋
So happy you love it!
This looks delicious. I am wondering what size skillet you used? Thanks.
an 8 or 9 inch skillet will both work!
Hi Coley ,
I’d like to save this to my Yummly but I don’t see the Yummly button here.
Frittata's are usually my go to for a quick and easy dinner so this recipe is one I have to try.. I've never used goats cheese in mine before so thanks for the idea!
Great timing! Four of us are heading to Girasole on Saturday and that usually leads to a brunch the next day at our house. This is now officially on the menu. With Italian sausages sauteed with red grapes in Cabernet and crunchy bread, some white fish salad, thinly sliced red onion and capers on bagel crisps and (lots of) Prosecco and we're gonna be pretty much set. This looks like a really nice dish and a nice change from my normal recipe. Thanks!
awesome! I love Girasole, and your brunch sounds incredible!! The sausages with grapes is really intriguing to me. I just finished developing a recipe for a salad using roasted grapes that I'll be posting here soon. Have fun!!