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Pam’s Butternut Squash Frittata

ButternutFritatta Pam KUEL

My friend Pam posted this snowy-day frittata on FaceBook yesterday and I just had to share. Thanks, Pam!

  • 4 cups shredded butternut squash (about 1 pound)
  • 1 sweet onion diced
  • Kosher salt and freshly ground pepper to taste
  • 7 large eggs
  • 1/4 cup milk or cream (optional, but it does make eggs fluffier)
  • 4 TB extra-virgin olive oil
  • 1/4 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp sweet paprika
  • tomato slices for top


  • Position a rack in the upper third of the oven; preheat to 400 degrees F. Using oven mits, put oiled (2 TB of olive oil) cast iron skillet in oven to pre-heat.
  • Sauté the squash and onions with 2 tablespoons of olive oil in non-stick pan, until slightly browned. Season with salt and pepper.
  • Drain and pat dry.
  • Whisk the eggs, chili powder, cumin, paprika, and 1/4 cup milk/cream in another large bowl until frothy.
  • Once squash/onion mixture is browned, spoon it into the pre-heated, oiled, cast iron skillet. Pour the egg mixture into the cast iron skillet. Spread in an even layer. Place sliced tomatoes on top.
  • Cook in pre-heated oven for 15 to 20 mins or until the edges are golden and the center is set. Let stand for 10 mins. Loosen the edges. Cut into pie-shaped wedges.


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