Butternut Squash Frittata
- Prep: 15 mins
- Cook: 45 mins (includes roasting time)
- Serves: 4-6
This hearty butternut squash frittata brings Idaho’s fall harvest and wild flavors together in one skillet. Sweet roasted Idaho butternut squash balances beautifully with savory elk sausage, and farm-fresh eggs, creating a dish that’s rustic, nourishing, and downright satisfying. Perfect for brunch, dinner, or meal prep, it’s a true taste of Idaho—showcasing both the state’s fields and its forests in every bite.
Categorized: BreakfastHoliday Ideas
Ingredients
- 1 lb elk sausage, crumbled
- 6 large local eggs, beaten
- 1 cup Idaho butternut squash, cubed and roasted
- ½ cup Idaho onion, diced
- ½ cup red pepper, diced
- 1/4 cup Idaho milk (whole or 2%)
- 2 teaspoons mixed fresh herbs (or ½ teaspoon dried)
- sea salt and pepper to taste
Notes
- Cook time and heat settings can vary on stove/oven.
- Other kinds of sausage can be used based on your preference. We also like Falls Brand spicy sausage for this recipe.
- Vegetarian option: omit sausage
Featured Idaho Produce
Steps
The night before, cube and roast the butternut squash – preheat oven to 400 degrees, toss cubed butternut squash in 1 tbs melted local butter and lightly sprinkle with cinnamon. Cook for 25-30 minutes or until tender and browned.
In a 10-inch oven safe skillet, brown elk sausage on medium-high heat. Remove from pan and set aside.
Add onion and red pepper to sausage fat in skillet, brown over medium heat.
Add butternut squash to skillet with onion and pepper and cook until heated through.
Add cooked sausage back into the skillet with all ingredients. Pre-heat broiler.
In a medium bowl, beat eggs, milk, salt/pepper and herbs until well-combined.
Pour eggs over ingredients in skillet and cook on medium heat until edges start to set.
Place skillet in oven and broil until frittata is puffed and brown on top, 3-5 minutes.
