Ready or not, the holidays are quickly approaching. For many of us, that means that our homes will be full of hungry family members. I love the bustle of the season, full guest rooms, lots of laughter. But it can be challenging to feed a crowd. With that in mind, I came up with a delicious, seasonal recipe that will keep everyone full and happy: Butternut Squash and Apple Frittata with Bacon and Cheese. HELLO.
Frittatas are super versatile. You can put anything in them. You can serve them for breakfast, lunch, or dinner. This one has unique flavor combinations that come together perfectly- two squashes and thyme, the classic apples with cheddar. And let’s not forget the bacon. It would be the perfect addition to a holiday brunch!
I started by roasting some butternut squash. While it’s not hard to peel and cube a whole one, I made my life a little easier by picking up pre-cubed squash. I tossed it with a little olive oil, salt, and pepper, and let it cook at 400 degrees for about 20 minutes, stirring it halfway. While it cooled a bit, I turned up the oven to BROIL and got started on that ingredient that truly makes everything better: bacon. If you’ve got a cast iron skillet, this is the time to use it! I removed the browned bacon to a plate lined with paper towels and poured off most of the grease. Most.
To the remaining bacon grease, I swirled in a little olive oil and sautéed onion and garlic. When they’d started to get tender, I added some apple I’d cut into cubes. While the apple cooked, I whisked together eggs, a little milk, salt, pepper, and lots of fresh thyme in a bowl. I added in two kinds of cheese: cheddar to pair with the apples, and Gruyere because it melts so beautifully. The eggs stayed on deck with my butternut squash and bacon.
I added sliced yellow squash for even more color and let it catch up to the rest of the skillet for a couple of minutes. Then, I added in the butternut and bacon. I gave it a gentle stir and let it cook for just a few more minutes before pouring the egg mixture over the whole shebang. I gave the skillet a little shake and made sure the ingredients were evenly distributed. Look at those gorgeous chunks of yum!
I let the frittata cook most of the way on the stove. When the edges were quite set and only the top remained wet, I transferred the whole thing into the oven under the broiler. Keep an eye on it here- it browns quickly! Mine only needed 2-3 minutes before it was perfectly browned and didn’t jiggle in the middle.
My favorite part about this frittata is how loaded it is with goodies. I love how you can see the individual ingredients poking through the egg and cheese- an apple here, butternut squash there, an occasional crispy piece of bacon. YUM.
I sprinkled a few more thyme leaves on top, and let it cool a little bit before slicing into this beauty. With my first bite, I knew this recipe was a winner. I wasn’t sure how the ingredients would meld, but it’s a delightful balance of sweet and savory. The apple and butternut squash play nicely with the onion, garlic, thyme, and yellow squash. The bacon bites are the best- an extra burst of salty goodness.
Whether or not you have a full house this season, try this frittata. I’ll bet your plate will look just like mine.
Butternut Squash and Apple Frittata with Bacon and Cheese
- 2 cups butternut squash (peeled and cubed)
- 5 strips of bacon, cut into ½ inch pieces
- ¼ onion, sliced
- 2 cloves garlic, chopped
- ½ apple, cubed
- ½ yellow squash, sliced
- 5 eggs
- Splash of milk
- Heaping teaspoon of fresh thyme, chopped
- ¼ cup shredded Gruyere cheese
- ½ cup shredded sharp cheddar cheese
Toss the butternut squash in a little olive oil, salt, and pepper. In a 400 degree oven, roast the squash for 20-25 minutes, stirring occasionally. Remove and set aside. Turn up the oven to BROIL.
In a cast iron (or oven-proof) skillet, cook the bacon until crisp. Remove to a plate lined with paper towels and set aside. Drain off most of the grease, leaving about a tablespoon.
In a bowl, whisk the eggs, milk, thyme, and more salt and pepper. Add in the cheeses and set aside.
Add a swirl of olive oil to the bacon grease. Over medium heat, sauté the onion and garlic until just tender. Add the apple and cook for 2-3 minutes. Add the yellow squash and cook for a couple of minutes. Add in the roasted butternut squash and bacon and gently stir to combine everything. After 2 minutes, pour the egg and cheese mixture over the whole skillet. Allow the eggs to cook for 4-5 minutes, until the edges have set. Transfer the skillet to the oven and broil for 2-3 more minutes, until the top of the frittata is browned. Allow to cool before serving. Top with more chopped thyme. Serve in large pieces to hungry family members and savor the magic of the holidays. YUM.
Hungry for more? Check out the collection of recipes on the FOOD BLISS page.
See my culinary inspiration on Pinterest!