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Squash and sage frittata


4 or cuts into 24-30 pieces for an appetizer


  • 4tbsp olive oil
  • 2 large sweet onions, halved and thinly sliced
  • ¼tsp dried chilli/hot red pepper flakes (or more to taste), crushed
  • 2 garlic cloves, peeled and halved
  • 1 butternut squash, peeled, deseeded and diced
  • 1tbsp finely shredded sage leaves
  • 8 large/extra large eggs
  • 2-3tbsp chopped flat-leaf parsley
  • sea salt and freshly ground black pepper
  • 1tbsp butter
  • 150g firm goat’s cheese, cubed


In a medium-large frying pan with a lid, heat the oil over medium heat. Add the onions and 2 good pinches of salt. Stir, then cover and reduce the heat to low. Cook very gently, stirring occasionally, until the onions are meltingly soft and golden yellow, about 20 minutes.

Raise the heat slightly and add the hot red pepper/chilli flakes, garlic and squash. Stir to cover in the oily onions and cook gently, stirring frequently, until the squash is just tender, about 10 minutes. Discard the garlic. Fry the squash a little more until it starts to brown, then stir in the sage and cook for a few more minutes. Let it cool slightly.

In a bowl, whisk the eggs and beat in the parsley, then stir in the cooked squash and onions. Season with a little salt and black pepper. Put the frying pan back over medium heat and preheat the grill to medium. Add the butter to the pan, and as it foams, pour in the egg and squash mixture and use a spatula to level it. Scatter the goat’s cheese evenly over the top. Cook for about 5–6 minutes until the underside is golden brown and set.

Put the frittata under the preheated grill and cook until it is evenly browned, slightly puffed up and the egg is fully set. Serve warm or at room temperature.

Recipe courtesy of I Love Pumpkin, Ryland Peters & Small


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