Butternut Squash Frittata with Bacon and Goat Cheese

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Seasonal butternut squash frittata with bacon, kale, and goat cheese. A simple fall recipe for any time of the day.

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: 6 servings

Calories: 239kcal

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.

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.